Effects of 1-Methylecyclopropene (1-MCP) and Calcium Chloride (CaCl2) on Increasing Storage Longevity in Mature-Green “Mission” Olives

Document Type : Research Article

Authors

• M. Mackvandi
• S. Shahpory
• A.A. Ramin

10.22067/jhorts4.v0i0.30666

Abstract

The effects of postharvest application of 1-methylcyclopropene (1-MCP) and calcium chloride dip or their combination on storage quality of mature-green olives (Olea Europaea cv. mission) were examined. The experiment was conducted using a completely randomized design with three replications, in a factorial array. The effects of treatments were evaluated by recording: chlorophyll (SPAD), quantum efficiency of photosystem II (Fv/Fm), skin color and flesh firmness. Results showed that, non-treated fruits (control) softened within 14 days (2 weeks) after harvest, While, postharvest treatment with 1-MCP significantly reduced the fruit softening and color changes. Furthermore, 1-MCP had only minor effect on quantum efficiency of photosystem II (Fv/Fm). The CaCl2 treatments showed a significant reduction in fruit softening, but had no effects on chlorophyll (SPAD), quantum efficiency of photosystem II (Fv/Fm) and fruit color. It was concluded that the combination of 1-MCP and CaCl2 had synergistic effect on preventing of fruit softening. Hence, olives remained firmness for 35 days at 20oC with minimum softening.

Keywords

• 1-Methylcyclopropene
• Calcium chloride
• Olive
• storage

20.1001.1.20084730.1392.27.4.16.6

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