The intervention of 1-MCP and ethylene on the ripening of sapodilla fruit (Manilkara zapota L.)

Abstract

The sapodilla fruit has a short shelf life, lasting approximately 6-9 days at room temperature before it begins to decay. The objective of the study was to examine the application of 1- methylcyclopropene (1-MCP) in extending the shelf life of sapodilla fruit, and to see if the impact maybe reversed by introducing ethylene as a ripening stimulus. The study was conducted using a completelyrandomized design (CRD), with three different treatments: (1) control, (2) 1-MCP at a concentration of100 ppb at a temperature of 13oC, and (3) 1-MCP at a concentration of 100 ppb at a temperature of 13oCfollowed by the addition of ethylene. An investigation was undertaken to identify the fruit ripening process, which included measuring weight loss, colour, firmness, titratable acidity, total soluble solids,reducing sugars, and vitamin C content. The results indicated that the application of 1-MCP significantlyextended the shelf life of sapodilla. Although ethylene was added after 1-MCP application, however it was found out that the effect of 1-MCP was irreversible.