Effect of 1-MCP on Persimmon Fruit Quality and Expression of Ethylene Response Genes During Ripening

Abstract

This study was conducted to investigate the effects of 1-MCP on the quality and ethylene response gene expression in astringent persimmon 'Bansi' during ripening. Ethylene production was reduced from 0.59 μL·kg ^-1·hr ^-1immediately after harvest to 0.14 μL·kg ^-1·hr ^-1and 0.04 μL·kg ^-1·hr ^-1within five days in the control and 1-MCP treated fruit, respectively. Firmness was 13.8N immediately after harvest and declined rapidly to 7.4N within 1 day for control fruit, on the other hand 1-MCP fruit softened slightly to 11.1N up to the 7 day. Treatment with 1-MCP did not influence soluble solids concentrations. Soluble tannin declined significantly from 399.5 mg·100g ^-1to 248.5 mg·100g ^-1in control fruit but tannin level for 1-MCP treated fruit was 357.8 mg·100g ^-1one day after harvest and did not change significantly through the ripening period. Expression of all the ethylene response genes during ripening was lower in 1-MCP treated fruit than in the control fruit. These results indicate that the inhibition of expression of ethylene receptor genes by 1-MCP treatment resulted in extended shelf life of astringent persimmons. The ethylene response genes mainly associated with this 1-MCP effect appear to be DKERF1, DKERF3, and DKERF8.