Effect of 1-methylcyclopropene on the storage life of broccoli

Broccoli (Brassica oleracea, cv. Green Belt) florets were treated with 1-methylcyclopropene (MCP) at concentrations of 0.02-50 mu l l(-1) for 1-6 h at 20 degrees C followed by storage at 20 or 5 degrees C in air containing 0.1 mu l l(-)1 ethylene and treatment at 5 degrees C followed by storage at 5 degrees C. MCP markedly extended the storage life through a delay in the onset of yellowing at 20 and 5 degrees C and in development of rotting at 5 degrees C. The beneficial effects at both temperatures were dependent upon concentration and treatment time. For broccoli treated and stored at 20 degrees C, maximum extension in storage life of > 100% was achieved with exposure to 1 mu l l(-1) MCP for 6 h while a 50% increase in storage life was obtained with treatment for 1 h. For storage at 50C, treatment at 20 degrees C was more effective in extending storage life than treatment at 5 degrees C; treatment with 1 mu l l(-1) MCP for 6 h at 20 degrees C resulted in 250% extension in storage life compared to 200% when treated at 5 degrees C. These effects of MCP are likely to be of considerable commercial significance. (C) 1999 Elsevier Science B.V. All rights reserved.