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Fuyu' perisimmon fruit were treated with 500 nLL -1 1-methylcyclopropene (1-MCP) for 24 h at 20 8C and then stored at 4 8C for 45 days to investigate the effects of 1-MCP on chilling injury (CI) during storage at 4 8C. Persimmon fruit developed CI, manifested as rapid softening and external and internal browning. Injury symptoms were reduced by 1-MCP treatment. 1-MCP also delayed increases in respiration and eth- ylene production. Compared with control fruit, 1-MCP-treated fruit exhibited increased superoxide dismutase and catalase activities within the initial storage period and lower membrane permeability, malondialdehyde content, and peroxidase and polyphenol oxi- dase activities throughout the entire storage period. These results suggest that reduction of CI symptoms in persimmon fruit in response to 1-MCP treatment may be attributed to altered oxidative status.

hortscience

Changes in Prooxidant and Antioxidant Enzymes and Reduction of Chilling Injury Symptoms during Low-temperature Storage of ‘Fuyu’ Persimmon Treated with 1-Methylcyclopropene