Effects of SmartFresh (1-MCP) on tender fruit quality in Ontario

The use of SmartFresh™ (1-MCP) technology to improve the quality of 'Shiro' yellow plums, 'Fantasia' nectarines, and 'Redhaven' peaches during storage was investigated. All fruit were harvested from commercial orchards in 2005. Plums, nectarines and peaches were treated with or without 1-MCP (1000 ppb) for 24 hours at 0°C on the day of harvest and stored for 2 or 4 weeks at 0°C.

'Shiro' Plums

• 1-MCP treated plums from the first harvest and held in storage at 0°C had less CO₂ production, ethylene, and hydrophobic volatiles (aroma, flavor) than those not treated with 1-MCP. These effects were not observed in plums from the second harvest.

• Plums treated with 1-MCP were firmer than non-treated plums, and this effect was more pronounced in plums from the second harvest and held for 2 weeks at 0°C.

• 1-MCP-treated plums retained green color longer and turned yellow-gold more slowly than control fruit.

'Redhaven' Peaches

• 1-MCP had no significant effect on CO₂ (respiration), ethylene, and volatile production, fruit firmness, soluble solids (% Brix), or color of peaches. This needs to be confirmed in 2006.

'Fantasia' Nectarines

• 1-MCP-treated nectarines were firmer than those not treated and this effect was more pronounced in nectarines from the second harvest and held for 2 weeks at 0°C.

• No effect of 1-MCP on CO₂ production, ethylene, and hydrophobic volatiles, soluble solids concentration and color was observed. This is in contrast to the previous season (2004).

For more details or a copy of the project report, please contact Jennifer DeEll.

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