Interactive effects of 1-MCP and temperature on 'Elberta' peach quality

'Elberta' peaches (Prunus persica L.) harvested 6 days apart were treated with 0.5 mL.L-1 1-MCP for 4 hours at 20 degreesC then stored at 0, 5, 10 or 20 degreesC. Fruit were ripened at 20 degreesC for 3 days after 1, 3, and 6 weeks of storage at 0, 5, and 10 degreesC. Treatment with 1-MCP delayed the onset of climacteric ethylene production and reduced respiration in fruit held at 20 degreesC. 1-MCP-treated fruit were firmer than untreated controls after storage at 0 or 5 degreesC. 1-MCP-treated fruit also had higher titratable acidity (TA) after 1 week of storage at 0 or 5 degreesC, but TA was lower compared to controls after 3 or 6 weeks of storage. Fruit stored at 5 degreesC had more severe internal browning, lower extractable juice and TA than fruit stored at either 0 or 10 degreesC, however, 1-MCP treated fruit had more severe internal browning than untreated fruit after 3 and 6 weeks of storage at 5 degreesC. Fruit from harvest 1 treated with 1-MCP and stored at 0 degreesC for 6 weeks failed to soften after removal from storage. Chemical name used: 1-methylcyclopropene (1-MCP).