Inhibition of ethylene action by 1-methylcyclopropene prolongs storage life of apricots

'Perfection' apricot fruit (Prunus armeniaca L.) were treated with 1 mu l l(-1) 1-methylcyclopropene (MCP) for 4 h at 20 degrees C then stored at 0 or 20 degrees C. The onset of ethylene production was delayed and respiration rate was reduced following MCP treatment. MCP treatment resulted in less firmness and titratable acidify loss during storage at both temperatures and delayed production of volatile alcohols and esters during ripening at 20 degrees C. MCP treated fruit also exhibited less color change and were greener than controls. The effects of MCP were less pronounced following treatment of fruit at a more advanced stage of development. (C) Published by Elsevier Science B.V.