Aloe arborescens and Aloe vera gels as coatings in delaying postharvest ripening in peach and plum fruit

Recently harvested peaches and plums were coated with either Aloe vera or Aloe arborescens gels and allowed to ripen at 20 °C for six days. Both coatings significantly delayed ethylene production, the effect being higher in plum which had the highest ethylene production rates. Changes in quality parameters related to peach and plum postharvest ripening, such as colour changes, reduction of acidity and increasing in ripening index (total soluble solids/total acidity ratio), were significantly delayed in coated fruit. In addition, both coatings significantly reduced weight loss, especially the A. arborescens gel. Thus, A. arborescens gel could be even more effective than A. vera gel for use as an edible coating for preserving the quality of climacteric fruit.     

Changes in hydrophilic and lipophilic antioxidant activity and related bioactive compounds during postharvest storage of yellow and purple plum cultivars

Eight plum cultivars (four dark-purple and four yellow) were harvested at the commercial ripening stage, and changes of fruit quality properties were evaluated during cold storage and subsequent shelf-life, with special emphasis on bioactive compounds (phenolics, anthocyanins and carotenoids) and antioxidant activity (TAA). From the eight plum cultivars, four showed the typical climacteric ripening pattern (‘Blackamber’, ‘Larry Ann’, ‘Golden Globe’ and ‘Songold’) while four behaved as suppressed-climacteric types (‘Golden Japan’ ‘Angeleno’, Black Diamond’ and ‘TC Sun’), the latter being described for the first time. At harvest, large variations in phytochemicals and antioxidant activity were found among cultivars in peel and pulp tissues, although phytochemical concentration and antioxidant activity were higher in the peel than in the flesh (2–40-fold depending on the bioactive compound). During storage, increases in total phenolics for all cultivars (peel and pulp), in total anthocyanin content in the peel of the dark-purple plums, and total carotenoids in the peel and pulp of the yellow cultivars were observed. This behaviour of the bioactive compounds was reflected in TAA changes, since hydrophilic-TAA (H-TAA) was correlated with both phenolics and anthocyanins, while lipophilic-TAA (L-TAA) was correlated with carotenoids. L-TAA comprised about 30–50% of the TAA in plum tissues. Carotenoids and phenolics (and among them the anthocyanins) could be the main lipophilic and hydrophilic compounds contributing to L-TAA and H-TAA, respectively. No significant loss of bioactive compounds and TAA occurred during prolonged plum storage. Moreover, for a better evaluation of the antioxidant potential of plums, the contribution to carotenoids should not be overlooked.     

Effect of high temperature stress on ethylene biosynthesis, respiration and ripening of ‘Hayward’ kiwifruit

Temperatures up to 35°C have been shown to increase ethylene production and ripening of propylene-treated kiwifruit (Stavroulakis, G., Sfakiotakis, E.M., 1993. We attempted to study the regulation by high stress temperature of the propylene induced ethylene biosynthesis and ripening in ‘Hayward’ kiwifruit. ‘Hayward’ kiwifruit were treated with 130 μl/l propylene at temperatures from 30 to 45°C up to 120 h. Ethylene biosynthesis pathway and fruit ripening were investigated. Propylene induced normal ripening of kiwifruit at 30–34°C. Fruit failed to ripe normally at 38°C and above 40°C ripening was inhibited. Propylene induced autocatalytic ethylene production after a lag period of 24 h at 30–34°C. Ethylene production was drastically reduced at 38°C and almost nil at 40°C. The 1-aminocyclopropane-1-carboxylic acid (ACC) content was similar at 30–38°C and was very low at 40°C. The 1-aminocyclopropane-1-carboxylate synthase (ACC synthase) and 1-aminocyclopropane-1-carboxylate oxidase (ACC oxidase) activities decreased with a temperature increase above 30°C, but ACC oxidase decreased at a faster rate than ACC synthase. Fruit not treated with propylene showed no ripening response or ethylene production. However, kiwifruit respiration rate increased with temperature up to 45°C, reaching the respiration peak in 10 h. At temperatures up to 38°C, propylene treatment enhanced the respiration rate. After 48 h at 45°C, fruit showed injury symptoms and a larger decrease in CO₂. The results suggest that high temperature stress inhibits ripening by inhibiting ethylene production and sensitivity while respiration proceeds until the breakdown of tissues.     

The addition of rosehip oil improves the beneficial effect of Aloe vera gel on delaying ripening and maintaining postharvest quality of several stonefruit

In this work Aloe vera gel (AV) alone or with the addition of 10 or 2% rosehip oil was used as fruit edible coatings in a wide range of Prunus species and cultivars: peaches (‘Roma’ and ‘B-424-16’ flat type), plums (‘Red Beauty’ and ‘Songria’), nectarine (‘Garofa’) and sweet cherry (‘Brooks’). Following treatments, fruit were stored at 20 °C for 6 days and analysed for the effect of treatments on fruit ripening and quality parameters compared with uncoated fruit (control). The addition of the rosehip oil to AV gel reduced respiration rate in all fruit, and ethylene production in the climacteric ones (peaches, plums and nectarine). In addition, all the parameters related with fruit ripening and quality, such as weight loss, softening, colour change and ripening index, were also delayed in treated compared with control fruit, the effect being generally higher when rosehip oil was added to AV, and especially in those fruit that exhibited the highest ethylene production rates (‘Roma’ and flat type peaches). Although the highest effect was obtained with AV + rosehip oil at 10%, the sensory panel detected an excess of gloss and oiliness on the fruit surface, which was considered as a negative attribute. Thus, 2% rosehip oil added to AV could be used as an innovative postharvest tool to increase the beneficial effect of AV as an edible coating, especially in climacteric fruit showing high ethylene production rates.     

Preharvest application of methyl jasmonate (MeJA) in two plum cultivars. 2. Improvement of fruit quality and antioxidant systems during postharvest storage

‘Black Splendor’ (BS) and ‘Royal Rosa’ (RR) plums were treated preharvest with methyl jasmonate (MeJA) at three concentrations (0.5, 1.0 and 2.0 mM) along the on-tree fruit development: 63, 77 and 98 days after full blossom (DAFB). Both control and treated fruit were harvested at the commercial ripening stage and stored in two temperature conditions: 9 days at 20 °C or at 2 °C + 1 day at 20 °C for 50 days. Preharvest MeJA at 2.0 mM significantly accelerated whereas 0.5 mM delayed the postharvest ripening process for both cultivars, since ethylene production, respiration rate and softening were reduced significantly at the two storage conditions for 0.5 mM. In these fruit, total phenolics, total antioxidant activity (hydrophilic fraction, HTAA) and the antioxidant enzymes peroxidase (POD), catalase (CAT) and ascorbate peroxidase (APX) were found at higher levels in treated than control plums during postharvest storage, which could account for the delay of the postharvest ripening process and the extension of shelf-life.     

Climacteric or non-climacteric behavior in melon fruit: 1. Aroma volatiles

A near-isogenic line (NIL) SC3-5 and a further nine NILs of melon contained introgressions of an exotic non-climacteric accession of Cucumis melo ‘Shongwan Charmi’ [SC (PI 161375), Conomon Group)] into the non-climacteric Spanish Inodorus type of melon cultivar ‘Piel de Sapo’ (PS). The NILs exhibited different climacteric behavior and aroma. Fruit from SC3-5 and seven NILs showed a climacteric pattern, while fruit from one NIL, both parentals and the cultivar ‘Nicolás’, were non-climacteric. The NILs were compared with the reference aromatic cultivars ‘Fado’ and ‘Védrantais’, which show climacteric behavior with high levels of respiration and ethylene production. The twenty-eight aromatic compounds common to the cultivars and NILs studied defined the aroma profile, which was composed of fifteen esters, six aldehydes, two alcohols, three derived sulfur compounds (methyldisulfanylmethane; methanethiolate; methyl 2-sulfanylacetate) and other three compounds (1,7,7-trimethylnorbornan-2-one; acetone; 2-ethylfuran). On the basis of the total ion count peak area, three compounds (isobutyl acetate; benzyl acetate; pentanal) allowed the climacteric to be distinguished from the non-climacteric NILs according to univariate analysis. Multivariate analysis of the aroma data on the basis of total ion count peak area separated the aromatic attributes of the climacteric ‘Védrantais’ and ‘Fado’ melons from the NILs that were closer to their inbred parentals when analyzed by partial least squares regression plus discriminant analysis. In the climacteric reference cultivars or NILs, esters were the predominant volatiles while aldehydes predominated in non-climacteric ones. These results support the hypothesis that at least one QTL in linkage group III boosts a series of maturation signals that are characteristic of climacteric fruit, including a different aroma profile.     

Effect of salicylic acid treatment on alleviating postharvest chilling injury of ‘Qingnai’ plum fruit

The effects of salicylic acid (SA) treatment on chilling injury, disease incidence, electrolyte leakage, malondialdehyde (MDA) content, respiration rate and ethylene production, polyphenol oxidase (PPO) and peroxidase (POD) activities, and polyamine (PA) content of ‘Qingnai’ plum fruit were examined. Chilling injury, disease incidence, electrolyte leakage, MDA content, respiration and ethylene production of control fruit increased after about 15-30 days cold storage. Chilling injury promoted PPO and POD activities which were associated with fruit flesh browning. Accompanied by a polyamine content increase, chilling injury was positively correlated with putrescine and spermine contents in control fruit. Suppression of chilling injury by SA was associated with reducing leakage, MDA content, delayed activities of PPO and POD, and enhanced PA accumulation. SA treatment delayed the onset of the climacteric peak of respiration, and also inhibited respiration and ethylene production. The results suggest that SA treatment may be used commercially to control chilling injury in ‘Qingnai’ plum fruit during cold storage.     

贮前抗坏血酸处理对李果实冷害及生理生化的影响

以串红李子为试材,研究了不同浓度的抗坏血酸处理对低温下贮藏的李果实冷害及生理生化的影响。结果表明,与对照相比,贮前抗坏血酸处理能推迟李果实的后熟进程,使着色过程缓慢,呼吸强度与乙烯释放量受到一定的抑制,明显降低冷害指数,抑制李果实贮藏期间冷害的发生,尤其以低浓度（0.2%）的抗坏血酸处理抑制冷害的效果最好,可保持李果实较好的贮藏品质。     

Effects of alginate edible coating on preserving fruit quality in four plum cultivars during postharvest storage

Four plum (Prunus salicina Lindl.) cultivars (“Blackamber”, “Larry Ann”, “Golden Globe” and “Songold”), were treated with 1 or 3% alginate as an edible coating before storage. Analytical determinations were made after 7, 14, 21, 28 and 35 days at 2 °C and after a 3 day period at 20 °C (shelf-life). Both treatments were effective in inhibiting ethylene production for all cultivars, especially when 3% alginate was used. The changes in fruit quality parameters related to plum postharvest ripening, such as weight and acidity losses, softening and colour changes, were significantly delayed by the use of both edible coatings. The delay of the ripening process was also related to lower anthocyanin and carotenoid accumulation. Overall results suggest that these treatments could increase the plum storage period with optimum quality, 2 weeks for “Larry Ann” and “Songold” and 3 weeks for “Blackamber” and “Golden Globe” more than controls.     

The effect of breeding on the phenology of Italian durum wheats: From landraces to modern cultivars

An understanding of the changes in phenology resulting from durum wheat breeding in Italy can inform breeding objectives for durum wheat improvement in Mediterranean environments. The phenology of a set of 20 durum wheat cultivars, grouped according to their period of release into ‘old’, ‘intermediate’ and ‘modern’, was compared in two sowings (September and May) with or without artificial vernalization. The vernalization treatment and the 6 h range in daylength and wide variation in temperature were responsible for the variation in anthesis date from 817 to 2105 °Cd (base 0 °C) from sowing. Old cultivars had the greatest photoperiod sensitivity and cold requirement, intermediate ones the greatest earliness per se and modern ones the least photoperiod sensitivity and greatest earliness per se. The first substantive effect of breeding in Italy on phenology was achieved with introgression from syriacum germplasm, which increased earliness both by an increase in earliness per se and a reduction in photoperiod sensitivity. The next step, characterized by the introduction of the semi-dwarfing gene Rht1, had a specific effect of reducing photoperiod sensitivity, although the modern group of varieties has a relatively low level of earliness per se, which is fundamental for preserving and increasing the length of the TS-anthesis period. Some quantitative cold requirement still persists in Italian germplasm, although all the cultivars tested are classified as spring types. The main phenological events affected by the changes in anthesis date resulting from breeding depend on the mechanism involved. Variability among cultivars within each group is also described.     

布朗李果实耐藏性与简易气调贮藏试验

通过测定果实硬度、固酸比、褐变率、气体变化等分析布朗李不同品种的耐藏性.同时设计包装、乙烯脱除剂等不同处理组合探讨简易气调贮藏布朗李的效果.结果表明,黑宝石、威克森在2个月的贮期内,其硬度、固酸比、褐变率变化均小于黑琥珀、圣玫瑰、玫瑰皇后.在包装与气体处理组合中,硅窗袋、乙烯脱除剂组合能明显地抑制黑宝石布朗李品质指标的下降,使O2浓度明显低于对照,并稳定在0.5%左右,释放的乙烯浓度也较低,起到明显的气调贮藏作用.     

Regulation of propylene-induced ripening and ethylene biosynthesis by oxygen in ‘Hayward’ kiwifruit

Kiwifruit, cv Hayward, were treated with 130 μl/l propylene under 1, 5, 10, 13, 16, and 21% O₂ concentrations in a continuous flow-through system at 20 °C. Control kiwifruit were kept in air (21%O₂). Flesh firmness, soluble solids content, internal ethylene concentration, l-aminocyclopropane-l-carboxylic acid concentration (ACC), malonyl-l-aminocyclopropane-l-carboxylic acid concentration (MACC), and EFE capacity were measured during the experiment. Ethylene biosynthesis and fruit ripening were stimulated when kiwifruit were exposed to a mixture of propylene in 21% O₂. Reduction of oxygen concentration (< 10%) inhibited the effectiveness of propylene on autocatalytic ethylene production possibly through a reduction in ACC concentration in the tissue. Exposure of kiwifruit to low oxygen concentrations (< 5%) delayed propylene-induced fruit ripening.     

Physiological response of ‘Larry Ann’ plums to cold storage and 1-MCP treatment

The aim of this work was to study the specific effects of low temperature and 1-MCP treatment on ethylene metabolism and oxidative behaviour in plums (Prunus × salicina cv. Larry Ann). Control fruit were stored at 20 °C or 0 °C and the 1-MCP (625 nL L^?1) treated fruit at 0 °C. Changes in the kinetics of ethylene production upon removal were related to changes in ACC metabolism (ACC and MACC levels), oxidative behaviour (H₂O₂ content) and enzymatic antioxidant potential (SOD, CAT and POX enzymes) during cold storage. Low temperature stress inhibited the synthesis of MACC, which appeared to be the basic process that regulated ACC and ethylene production at ambient temperature. Although 1-MCP treatment inhibited ethylene production and ACC accumulation in the cold, it did not inhibit the accumulation of MACC. Neither cold nor 1-MCP treatment induced oxidative stress. Nevertheless, the 1-MCP treatment significantly impaired the increase in POX activity observed during cold storage. Collectively these results showed the underlying role that ACC metabolism plays in the ripening behaviour of cold-stored plums, confirming previous results. The results also indicate that MACC and malonyl transferase activity are the key regulatory factors that control ripening and possibly some ethylene-related disorders such as chilling injury in cold-stored plums.     

Postharvest application of ethylene and 1-methylcyclopropene either before or after curing affects onion (Allium cepa L.) bulb quality during long term cold storage

The storability of onion bulbs is dependent on the incidence and rate of sprout growth. Exogenous ethylene applied continuously has been demonstrated to act as a sprout suppressant in onion. However, the ethylene binding inhibitor, 1-methylcyclopropene (1-MCP), can also suppress sprouting in onion. Given this seemingly contradictory result, the precise role that ethylene plays during onion storage and the effect of curing on its efficacy is not understood.‘Sherpa’ and ‘Wellington’ onion bulbs were treated before or after curing (28 °C for 6 weeks) with a single dose of 10 μL L⁻¹ ethylene or 1 μL L⁻¹ 1-MCP for 24 h at 20 °C, or no treatment (control). Replicated out-turns were sampled during 38 weeks storage at 0–1 °C. Sprout growth (31 weeks after harvest) was reduced in ‘Sherpa’ treated before curing with ethylene or before or after curing with 1-MCP. However, sprout growth of ‘Wellington’ was not affected by any treatment. Following treatment, the cured, thick-skinned ‘Wellington’ released a lower concentration of treatment gas compared with the newly harvested, thin-skinned ‘Sherpa’. Onion bulb respiration rate increased immediately after being treated with ethylene but to a lesser extent or not at all when treated with 1-MCP. Fructose concentrations of onions treated with ethylene or 1-MCP before curing were not significantly different, however, after curing concentrations were about 2-fold higher compared with the control. Mean glucose and sucrose concentrations for both cultivars were higher immediately after being treated before curing with ethylene or 1-MCP than control bulbs. It appears that inhibition of sprout growth can be achieved using just a short 24 h treatment with ethylene or 1-MCP. However, skin thickness or permeability, which is dependent on cultivar and curing, may affect ethylene or 1-MCP influx and therefore efficacy of sprout suppressant action.     

Effect of 1-methylcyclopropene on ripening of ‘Canino’ apricots and ‘Royal Zee’ plums

‘Canino’ apricots and ‘Royal Zee’ plums were treated with 1000 nl l⁻¹ 1-methylcyclopropene (1-MCP) at 20 °C for 20 h following harvest before 0 °C storage. After 5 days storage for apricots and 10 days for plums and after 30 days storage for both, fruit were moved to 20 °C for ripening. In addition, apricots were stored for 20 days and then treated with 1-MCP concentrations of 10, 100 and 1000 nl l⁻¹ at removal and held for ripening. Ethylene production and respiration rate, as well as fruit quality of apricots varied with treatment. Ethylene production was efficiently inhibited by 1000 nl l⁻¹ 1-MCP in fruit treated after storage but not in fruit treated before storage. Fruit softening was associated with ethylene production and affected by 1-MCP in a concentration dependent manner when treated after storage, while 1-MCP did not affect softening in prestorage treated fruit. The color change of fruit was ethylene-independent and not affected by 1-MCP. Internal flesh browning was decreased by 1-MCP regardless of the concentration when treated after storage, while it was enhanced in fruit treated before storage. Decay development in apricots was decreased by 1-MCP in a concentration dependent manner. Ethylene production and respiration in ‘Royal Zee’ plums was greatly inhibited by 1-MCP during ripening after both short-term (10 day) and long term (30 day) storage. Parameters associated with ripening processes were decreased significantly by 1-MCP, including softening, color change, and loss of titratable acidity. These data demonstrate that 1-MCP has potential to delay ripening of apricots and plums, but the cultivar, maturity of fruit, and time of application must be chosen carefully. It is suggested that 1-MCP is more efficient for extending the shelf life and improving the quality of ‘Canino’ apricots directly marketed or after storage, whereas it might be a potent compound for extending both storage period and shelf life of ‘Royal Zee’ plums.     

Effect of oxalic acid on ripening attributes of banana fruit during storage

The effect of exogenous oxalic acid treatment on ripening attributes of banana fruit during storage was investigated. Banana fruit were dipped into solutions of 0 (control) or 20 mM oxalic acid for 10 min and then stored at room temperature (23 ± 2 °C) and 75–90% relative humidity. The application of oxalic acid reduced fruit deterioration during storage. The oxalic acid treatment also reduced the rates of respiration and ethylene production, and delayed the decreases in firmness, hue angle, and maximal chlorophyll fluorescence (Fv/Fm) of banana fruit during storage. Furthermore, fruit treated with oxalic acid exhibited higher superoxide dismutase activity and antioxidant capability with a lower production of reactive oxygen species at the late storage period compared with non-oxalic acid-treated fruit. Overall, the oxalic acid treatment was effective in inhibiting postharvest ripening of banana fruit and exhibited the potential for commercial application to store the bananas at room temperature. It can be concluded that the delay in banana fruit ripening associated with oxalic acid treatment could be due to inhibition of respiration and ethylene production rates, and reduction of oxidative injury caused by reactive oxygen species through increased antioxidant activity.     

黑总统品种李子全产业链物流保鲜技术

黑总统李子是我国近年来发展较快的优质新品种,但在采收到销售过程中,若操作不当,极易发生褐变及品质降低的问题。基于全产业链技术的需求和发展,本文对黑总统李子的流通现状进行调研,总结出黑总统李子从田间优质栽培到销售过程中的全产业链物流保鲜技术要点,旨在为黑总统品种李子的商品化流通提供技术参考。     

Development of highly sprouting tolerant wheat germplasm with reduced germination at low temperature

The development of sprouting tolerant spring and winter wheat varieties that retain dormancy in cool, wet conditions is a long-term objective in Hokkaido, Japan. A highly tolerant spring dwarf line, “OS21-5”, derived from “Tordo” × “Zenkoji”, was used to develop transgressive spring, “OS38” and “OS74”; and winter, “OW77”, “OW104” and “OW93” wheats. More recently, winter lines with improved agronomic performance, though still deficient in quality and scab resistance, have been identified. In general, germination percentage of mature grain at 10 ^°C was closely related to the mean temperature experienced during the 5 days prior to maturity (dough–yellow ripening stage) and to the capacity to maintain a high amylograph paste viscosity. Dormancy at 10 ^°C appeared to be determined by a combination of genotype and variation in sensitivity to temperature during the later stages of ripening. Genotypes such as “OS38” and ‘OWl04’ were both highly tolerant to germination at 10 ^°C and insensitive to temperature during ripening. By comparison, most of the other cultivars showed a similar, intermediate sensitivity to ripening temperature, and dormancy decreased as ripening temperature increased. Dormancy of‘RL4137’ at maturity, and to a lesser extent ‘Gifukomugi’ and ‘KKI354’, was very sensitive to ripening temperature and useful levels of dormancy only developed under cool ripening temperatures, mean temperature < 18–20 ^°C.     

Potential for nitrogen fertilization and Hessian fly-resistance to improve Morocco's dryland wheat yields

Hessian fly (Mayetiola destructor, Say) is a perennial scourge of cereal production in the Mediterranean region, particularly in North Africa. In Morocco, it accounts for considerable yield losses of wheat (Triticum spp.), especially in the semi-arid southwestern coastal provinces. Breeding for resistance is the only feasible approach to abate its effects. Nine major Hessian fly-resistance genes have been identified in bread wheat. Two bread wheat varieties have these characteristics; the first variety with complete resistance was ‘Saada’, released to farmers in 1989, whereas a tolerant variety ‘Massira’ was released in 1994. Another widespread limiting factor for all cereals in Morocco is lack of adequate nitrogen (N). With favorable farmer acceptance, Saada became the focus of on-farm N fertilizer trials throughout the low rainfall (250-450 mm year⁻¹) zone, where it consistently out-yielded the susceptible common bread wheat, Nesma, except when no Hessian fly infestation occurred. In most cases, 40 kg N ha⁻¹ was adequate for maximum yield. Substituting resistant cultivars for Hessian fly-susceptible cultivars and increased N use could have an immediate and positive effect on wheat production in Morocco, especially in areas where the insect is endemic. The future impact will be greater when Hessian fly resistance is also transferred to other bread wheat cultivars and to durum (T. durum) wheat, the major staple food in the Mediterranean region.     

Influence of aqueous 1-methylcyclopropene concentration, immersion duration, and solution longevity on the postharvest ripening of breaker-turning tomato (Solanum lycopersicum L.) fruit

The influence of aqueous 1-methylcyclopropene (1-MCP) concentration, immersion duration, and solution longevity on the ripening of early ripening-stage tomato (Solanum lycopersicum L.) has been investigated. Tomato fruit at the breaker-turning stage were fully immersed in aqueous 1-MCP at 50, 200, 400 and 600 μg L⁻¹ for 1 min, quickly dried, and then stored at 20 °C. Ethylene production, respiration, surface color development, and rate of accumulation of lycopene and polygalacturonase (PG) activity were suppressed and/or delayed in fruit exposed to aqueous 1-MCP. Suppression of ripening was concentration dependent, with maximum inhibition in response to 1 min immersion occurring at concentrations of 400 and 600 μg L⁻¹. Climacteric ethylene peaks were delayed approximately 6, 7, and 9 d and respiration was strongly suppressed in fruit treated with aqueous 1-MCP at 200, 400, and 600 μg L⁻¹, respectively, compared with control fruit. Fruit firmness, lycopene content, PG activity, and surface hue of fruit treated at the three higher levels remained strongly suppressed compared with control. Skin hue values and pericarp lycopene content in response to treatment at the subthreshold 50 μg L⁻¹ provided evidence for differential ripening suppression in external versus internal tissues. Maximum delay of softening and surface color development in response to 50 μg L⁻¹ aqueous 1-MCP occurred following immersion periods of between 6 and 12 min. Factors affecting fruit penetration by aqueous 1-MCP and mechanisms contributing to recovery from 1-MCP-induced ripening inhibition are discussed.