Effect of 1-methylcyclopene on senescence and quality maintenance of green bell pepper fruit during storage at 20 °C

The effect of 1-methylcyclopropene (1-MCP) on senescence and quality maintenance of green bell pepper fruit was investigated. To explore the optimum concentration of 1-MCP to delay senescence, pepper fruit were treated with 0.5, 1.0 or 1.5 μL L−1 1-MCP and then stored for 10 d at 20 °C. The results showed that the application of 1-MCP at 1.0 μL L−1 was most effective in delaying senescence, manifested as chlorophyll degradation and increase in weight loss. 1-MCP treated peppers had higher levels of chlorophyll, protein and vitamin C and lower respiration rates and ethylene production compared with that in control peppers. In addition, 1-MCP enhanced activities of superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase and levels of polyamines including putrescine, spermidine and spermine. These results suggested that the delaying senescence of green bell pepper by 1-MCP treatment is associated with enhanced antioxidant enzyme activities and polyamine contents.

► 1-MCP delayed senescence in green bell peppers.
► The effect was associated with enhanced antioxidant enzyme activities and polyamine contents.
► 1-MCP may be a reliable method to control postharvest senescence of pepper.