• Horticultural Science & Technology
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• v.28 no.6
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• pp.985-989
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• 2010

This experiment was conducted to clarify the effects of 1-methylcyclopropene (1-MCP) on vase life of cut 'Blue Magic' iris. Pretreatment for 4 h with concentrations of 500 nL and 1000 nL 1-MCP, an inhibitor of ethylene action, inhibited the wilting and inrolling response of cut iris. The vase life of iris flowers of 500 nL or 1000 nL 1-MCP treatment was prolonged to 0.5 day compared to those held in distilled water (control). Vase life of iris showed no significant difference between $3{\mu}L{\cdot}L^{-1}$ ethylene exposure after 1-MCP treatment and control. 1-MCP treatment inhibited inrolling and increased fresh weight, water uptake, and water balance. The increase of fresh weight was high in 500 nL 1-MCP treatment and water uptake was increased by 1000 nL 1-MCP. Especially, iris flower without 1-MCP treatment dramatically decreased the water uptake as compared to the control for four or five days. Water balance of iris flowers held in water was changed to minus value faster than those with pretreatment of 1-MCP.

• Food Science and Preservation
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• v.17 no.5
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• pp.595-601
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• 2010

We investigated the effects of 1-methylcyclopropene (1-MCP) treatment (0, 0.5, and 1.5 ppm) for 16 hours, followed by storage at ambient temperature, on the qualities of pears (Pyrus pyrifolia c.v. "Hwasan"). Color differences, as measured using the Hunter L, a, and b values, showed the greatest decreases before storage, and 8 weeks after storage, when fruit was exposed to 1.5 ppm 1-MCP. The sensory qualities of c.v. "Hwasan" pears were good until 4 weeks of storage after treatment with 0 ppm 1-MCP, until 6 weeks when 0.5 ppm 1-MCP was employed, and until 7 weeks when 1.5 ppm 1-MCP treatment was performed. Fruit and storage quality in terms of all of hardness, sugar content, PPO activity, respiration amount, and ethylene production increased in the 8 weeks after application of 1.5 ppm 1-MCP. Consequently, it seems that 1-MCP treatment, especially at 1.5 ppm, before storage of pears at ambient temperature, effectively improves the quality of pears of c.v. "Hwasan".

• Food Science and Preservation
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• v.12 no.6
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• pp.511-515
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• 2005

The responses of 'Tsugaru' apple and 'Baekhyang' peach fruits treated with 1-MCP, the ethylene inhibitor, were compared. In Tsugaru apple fruits, the reduction of flesh firmness and titratable acidity were significantly retarded for 2 weeks by the treating fruits with 1 or 5 ppm of 1-MCP immediately after harvest The respiration decreased continually for 2 weeks and the onset of ethylene production were also retarded severely. However, in Baekhyang peach fruits, the effects of 1-MCP treatment on the respiration and ethylene production were only transient and the firmness reduction was retarded slightly by the repeated 1-MCP treatments. The responsiveness of the Baekhyang peach fruits on ethylene seems to be recovered rapidly after 1-MCP treatment. In case of Baekhyang fruits, the 1-MCP should be treated repeatedly for effective ethylene inhibition, and the ethylene accumulation should be avoided during the 1-MCP treatment.

• FLOWER RESEARCH JOURNAL
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• v.18 no.4
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• pp.251-255
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• 2010

This study was conducted to investigate the detrimental effects of decapping and emasculation on the postharvest quality and the vase life of cut Cymbidium flowers with or without 1-Methylcyclopropene (1-MCP) and Aminoethoxyvinylglycine (AVG) treatments. The vase life treated by 1-MCP 150 ppb for four hours regardless of decapping or emasculation was significantly prolonged 12 days more. Ethylene production in the treatment without 1-MCP began to be raised from 7days, 1-MCP treatments, regardless of the concentration of processing did not occur until 15days. Ethylene began to production when the lip began to coloration. Compared to the 1-MCP effect, the AVG treatment of 0.5 and 1mM for four hours prolonged the vase life about nine days more. Whereas, the only decapping or emasculation treatments were effective to more three days longer in the vase life of cut Cymbidium' Halleluiah' flowers. 1-MCP treatment was very beneficial for Cymbidium 'Halleluiah' cut flowers than AVG.

• Horticultural Science & Technology
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• v.30 no.2
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• pp.152-157
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• 2012

We investigated the effect of 1-methylcyclopropene (1-MCP) on ethylene production induced by simulated transport stress in $Begonia$ ${\times}$ $hiemalis$ 'Blitz' and 'Carnival' to improve the display life in potted plants. The simulated transportation conditions were imposed for 4 days in simulated export containers with darkness, vibration with continuous shaking ($150{\pm}20$ rpm) on a rotary lab shaker, and low temperature ($12^{\circ}C$). Plants were treated with 1-MCP at three concentrations (5, 25, or 125 $nL{\cdot}L^{-1}$) and for three different periods (0, 6, or 12 hours) before undergoing the simulated transport stress treatments. Treatment with 25 or 125 $nL{\cdot}L^{-1}$ 1-MCP inhibited the abscission of open flowers by more than 40% as compared to the untreated plants. One week after the treatments, the ethylene production decreased in the plants treated with 125 $nL{\cdot}L^{-1}$ 1-MCP for 'Blitz' and 25 $nL{\cdot}L^{-1}$ for 'Carnival'. Ethylene production was correlated with concentration and duration of 1-MCP treatment in 'Blitz', but not in 'Carnival'. To reduce flower abscission and ethylene production, thus improve the display life when plants are exposed to transportation stress, we recommend pre-treatment with 1-MCP before packaging, using concentrations and durations specific to each cultivar, 125 $nL{\cdot}L^{-1}$ for 6 h and 25 $nL{\cdot}L^{-1}$ for 12 hours for 'Blitz' and 'Carnival', respectively.

• Horticultural Science & Technology
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• v.32 no.5
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• pp.645-654
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• 2014

This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP, $1.0{\mu}L{\cdot}L^{-1}$), a known ethylene action inhibitor, on fruit quality and incidence of physiological disorders during a simulated marketing period at $25^{\circ}C$ for 20 days in early-season Asian pear (Pyrus pyrifolia Nakai) 'Hanareum' that had been treated with 0, 0.5, 1.2 or 2.4% $GA_{4+7}$. Weight loss of stored fruits increased with $GA_{4+7}$ concentration, and the 1-MCP treatment slightly reduced the weight loss rates during the marketing period. Flesh firmness decreased abruptly in all 1-MCP-untreated fruits as the storage period extended to 10 d, whereas the firmness of 1-MCP-treated fruits remained high (> 30 N) during 15 days shelf-life. The effect of 1-MCP was significantly reduced when fruits were subjected to increased GA concentration. Higher soluble solids content and acidity during extended shelf-life were also apparent in 1-MCP-treated 'Hanareum' pears. The L-values (lightness) and hue angles of 1-MCP treated samples were higher than those of controls during 20 days shelf-life, but the a-value (redness) was lower in 1-MCP treated fruits. 1-MCP treatment did not decrease the level of ethylene evolution regardless of $GA_{4+7}$ concentration during shelf-life in early-season Asian pear 'Hanareum'. By contrast, 1-MCP treatment decreased the respiration rate significantly during shelf-life. The efficacy of 1-MCP was greatest in the GA-untreated fruit and was reduced as the $GA_{4+7}$ concentration increased. 1-MCP treatment influenced the severity of physiological disorders including core browning and mealiness: 1-MCP treatment completely blocked the incidence of core browning of during 15 days shelf-life, and reduced the severity of mealiness during 20 days shelf-life regardless of $GA_{4+7}$ concentration. Based on our results, we conclude that the use of $1{\mu}L{\cdot}L^{-1}$ 1-MCP can be of great benefit for maintaining quality and preventing physiological disorders in early-season pear cultivar 'Hanareum' pear, whereas its efficacy decreases with the concentration of $GA_{4+7}$ whereas its efficacy gradually decreases when the concentration of $GA_{4+7}$ paste increased.

• Horticultural Science & Technology
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• v.35 no.2
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• pp.199-209
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• 2017

This study detailed the effects of 1-methylcyclopropene (1-MCP) on ripening and fruit quality in red-fleshed kiwifruit (Actinidia chinensis) stored at 0 or $10^{\circ}C$ for 20 days, and $20^{\circ}C$ for 13 days. The quality of the fruit was assessed by measuring ethylene production, respiration rate, weight loss, firmness, flesh color, soluble solids content (SSC), and titratable acidity (TA), along with a sensory evaluation. Compared to untreated kiwifruit, fruit treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP for 24h at $20^{\circ}C$ prior to storage showed a delay in ripening and maintained fruit quality during storage. Ethylene production and respiration rate were affected by 1-MCP treatment only in fruit stored at $20^{\circ}C$, where the values were markedly higher compared to kiwifruit stored at 0 and $10^{\circ}C$. 1-MCP treatment resulted in a clear reduction in weight loss due to a delay in fruit ripening. The firmness of kiwifruit stored at 10 and $20^{\circ}C$ decreased significantly compared to fruit stored at $0^{\circ}C$, but 1-MCP treatment led to a reduction in this loss. Upon storage, SSC increased while TA decreased across all treatments. Sensory evaluation scores increased with decreasing firmness and acidity and increasing SSC. The shelf life of kiwifruit stored at $0^{\circ}C$ was extended without any chilling injury or color changes. In summary, the results show that 1-MCP treatment can potentially maintain quality and delay ripening of red-fleshed kiwifruit stored at all storage temperatures.

• Horticultural Science & Technology
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• v.31 no.3
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• pp.308-316
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• 2013

Fresh ginseng has a limited storage life due to the quality change caused by microbial spoilage as well as physiological deterioration. The present study investigated the effects of 1-methylcyclopropene (1-MCP) treatment, an inhibitor of ethylene action, on the microbial growth and quality maintenance of fresh ginseng during storage. Harvested fresh ginsengs were treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP for 20 hours at $4^{\circ}C$ and then stored at room temperature (RT) for 18 days or low temperature ($4^{\circ}C$) for 160 days. After 18 days of storage at RT, the percentage weight loss in 1-MCP treated fresh ginseng (8.3%) is lower than that of control (10.1%). During long-term storage at $4^{\circ}C$, weight losses were increased slightly until 120 days without difference between non-treated and 1-MCP ginsengs. In contrast, after 120 days of storage at $4^{\circ}C$, higher increase in weight loss was observed in non-treated ginsengs than in 1-MCP treated ginsengs. Respiration rate and ethylene production of fresh ginseng were reduced by 1-MCP treatments at RT. The 1-MCP treatment also resulted in lower microbial population compared to those of non-treated ginsengs at RT. However, in ginsengs stored at $4^{\circ}C$ for short-term (45 days), no differences were noted in weight loss and microbial population between 1-MCP treated and non-treated ginsengs. Major ginsenosides was not changed by 1-MCP treatment during the 7 days of storage at RT. Results suggest that 1-MCP treatment can be used to maintain the freshness of ginseng at room temperature for short term storage and at low temperature for long term storage. 1-MCP treatment could be applied on fresh ginseng to avoid deleterious effect of exogenous ethylene during storage and shipping.

• Journal of Bio-Environment Control
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• v.23 no.3
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• pp.212-220
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• 2014

This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP), a known ethylene action inhibitor, on fruit quality and incidence of physiological disorders during simulated marketing period in Asian pears (Pyrus pyrifolia Nakai) of early-season cultivar 'Hanareum' and mid-season cultivar 'Manpungbae'. Flesh firmness was decreased abruptly at 15 days after shelf-life in untreated fruit of early-season cultivar 'Hanareum' which showed less than 19N, although those of 1-MCP-treated fruits were kept high value (>28N) during 15 days of shelf-life. However, there were no distinct firmness changes during 30 days of shelf-life in mid-season cultivar 'Manpungbae' pear. Two pear cultivars did not show any considerable differences in quality indices such as soluble solids content, titratable acidity and skin color during the shelf-life regardless of 1-MCP treatment. The reduction of ethylene production level by 1-MCP treatment did not appeared in 'Hanareum' pear. Meanwhile, 1-MCP treated 'Hanareum' pears showed significantly low respiration rate during shelf-life. On the other hand, the inhibitory effect of 1-MCP was not remarkable in mid-season 'Manpungbae' pears. 1-MCP treatment completely blocked the incidence of physiological disorders including core browning and mealiness symptom during shelf-life only in early-season 'Hanareum' pears, and reduced considerably the pithiness disorder regardless of 1-MCP concentration. Consequently, we concluded that the treatment efficacy of 1-MCP is largely cultivar-dependent and the use of $1{\mu}L{\cdot}L^{-1}$ 1-MCP was recommended for the keeping quality and the prevention of physiological disorders only in early-season Asian pear 'Hanareum'.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.545-549
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• 2001

The relationship between ethylene action and flesh softening in post-storage persimmon fruits was investigated by treating the fruits with 1-MCP. The patterns of firmness change caused by various treatments with 1-MCP and ethylene were similar to those of changes in cell wall-degrading enzyme activities, including cellulase, PG, PME, and ${\beta}$-galactosidase. Moreover, the activities of these enzymes were inhibited by 1-MCP treatment. These results show that the cell wall-degrading enzymes influenced by ethylene account for the flesh softening process of post-storage persimmon fruit. The ethylene production of fruits, as measured by ACC content and ACC oxidase activity, nevertheless, was not influenced by 1-MCP treatments. It is suggested that the flesh softening phenomena in post-storage persimmon fruits is correlated to the ethylene responsiveness of tissue rather than the ethylene production rate per se.