1-Methylcyclopropene extends the shelf-life of ‘Shatangju’ mandarin (Citrus reticulate Blanco) fruit with attached leaves

The effects of 1-methylcyclopropene (1-MCP) on leaf senescence and fruit quality in “Shatangju” mandarin fruit with attached leaves were investigated. Fruit with attached leaves were treated without or with 5 μl L−1 1-MCP for 16 h before storage for 20 d at 20 °C. Application of 1-MCP inhibited leaf abscission, chlorophyll degradation, and the decrease in the ratio of variable to maximal chlorophyll fluorescence (Fv/Fm). However, no significant differences in ascorbic acid and titratable acidity contents, or α,α-diphenyl-β-picrylhydrazy radical scavenging activity of flesh were observed between control and 1-MCP-treated fruit with leaves after 20 d in storage. Moreover, treatment with 1-MCP had no effect on respiration and de-greening of fruit, except after day 10 for the respiration rate. Overall, these findings suggest that treatment with 1-MCP inhibited leaf abscission and senescence, but did not influence fruit quality. This may be a promising technique to extend the shelf-life of “Shatangju” mandarins with attached leaves.

► Responses of mandarin fruit with attached leaves to 1-methylcyclopropene (1-MCP) were investigated.
► 1-MCP significantly inhibited leaf abscission and chlorophyll degradation.
► 1-MCP had no significant effect on fruit quality of mandarin fruit with attached leaves.
► 1-MCP is a potential means to extend the shelf-life of “Shatangju” mandarin fruit with attached leaves.