02505naa a2200181 a 450000100080000000500110000800800410001910000110006024500980007126000090016952018990017865300210207765300210209865300130211965300180213265300120215077301610216210789492011-08-03       2005    bl uuuu     u00u1 u    #d1 aEpagri  aInfluences of 1-Methylcyclopropene on Quality of Persimmon Fruit cv. Fuyu after Cold Storage.  c2005  aThe present study estimated how 1-MCP treatment can affect quality of ¡¥Fuyu¡¦ persimmon fruit after cold storage. Fruit were harvested in three different stages of ripening indicated by skin color on two seasons, treated with 0.1, 0.5 or 1.0 ?ÝL L-1 of 1-MCP one day after harvest and then stored for 30, 40, 60 or 80 days at 1oC plus 7 days at 23 oC. Storage life of persimmon fruit in cold storage was limited by development of chilling injury. There were two symptoms of chilling injury identified by the rapid fruit softening not associated to ripening (without development of skin color) after short-term storage and by the development of skin browning after long-term storage. Both symptoms increase during post-storage period at 23 oC. Treatment with 1-MCP improved storage life reducing chilling injury developed as flesh softening and translucence but did not prevent chilling injury developed as skin browning. Chilling injury developed as flesh softening was more evident on early harvested fruit. Skin browning was not affected by maturity at harvest but varied with season. Treatment with 1-MCP delayed the development of fruit color and the increase of soluble solids content after storage but did not affect titratable acidy. A characteristic increase as a peak of respiration rate and ethylene production was found in 2 days post-storage ripening at 23 oC. The post-storage peak of ethylene production was reduced (after short-term storage) or enhanced (after long-term storage) by 1-MCP treatment. Post-storage respiration of 1-MCP treated fruit was less than that of control fruit stored for 40 and 60 days and similar to that of control fruit stored for 80 days. The responses induced by 1-MCP was not influenced by treatment concentration. Results suggest a different role of ethylene control by 1-MCP on chilling injury developed as fruit softening and skin browning.  a1-methycyclopene  aDiospyros kaki L  aEthylene  aFruit quality  aStorage  tIn: INTERNATIONAL SYMPOSIUM ON PLANT BIOREGULATORS IN FRUIT PRODUCTION, 10.,  2005, Saltillo. Proceedings... Drukkeriji: Gent (Oostakker), 2005. p. 513-518.