Effects of 1-methylcyclopropene treatment on the shelf-life quality of strawberry cv. Jingnong 1st

The ethylene action inhibitor I-methylcyclopropene (1-MCP) reduces the rate of ripening of climacteric fruit including apple, pear and tomato. Several experiments using 1-MCP on non-climacteric fruit showed the same trend. Strawberries are non-climacteric fruit being high in value and highly perishable. 'Jingnong 1(st) strawberry fruit were treated with 500 nl/L and 1000 nl/L 1-MCP. After 20 d at -1 degrees C, fruit were placed on shelf at 4 degrees C. The effect of 1-MCP on the rot rate and activity of antioxidant enzymes of fruits in shelf life was examined. Protein content of 1-MCP treated fruit increased and rot rate decreased 60% at the 8(th) day of shelf life. Superoxide dismutase (SOD) and catalase (CAT) activity of 1-MCP treated fruit were higher than control (not treated with 1-MCP), and were highest at 4(th) day and 3(rd) day of shelf life in fruit treated by 500 nl/L and 1000 nl/L 1-MCP, respectively. Asorbate peroxidase h (APX) activities were significant higher than control and highest at 2(nd) day and 6(th) day in fruits treated with 500 nl/L and 1000 nl/L 1-MCP, respectively. Maintenance of these enzyme activities by 1-MCP during shelf life may potentially help in detoxification of active oxygen species generated during catabolic activities and maintain the quality of fruit longer.