1-Methylcyclopropene (1-MCP) slows ripening of kiwifruit and affects energy status, membrane fatty acid contents and cell membrane integrity

Changes of energy status and membrane fatty acids during ripening of kiwifruit without as with 1-methylcyclopropene (1-MCP) treatment have been investigated. Fruit were treated without (as control) or with 1 mu L L-1 1-MCP for 24 h and then kept at 22 +/- 2 degrees C for 16 d. In comparison to control, 1-MCP treatment inhibited the increase of membrane permeability, lipid peroxidation, and palmitic acid, the major saturated fatty acid; and slowed the decrease of flesh firmness, energy charge, ATP, ATP/ADP, and ATP/AMP. The decrease of unsaturated fatty acids was slowed by 1-MCP treatment. Negative correlation was found between unsaturated to saturated fatty acids ratio and both lipid peroxidation and membrane permeability. Moreover, ATP concentrations were positively associated with the unsaturated to saturated fatty acids ratio. These results suggested that small changes in the energy status and membrane fatty acid contents were associated with the maintenance of the cell membrane integrity of kiwifruit after harvest.