1-Methylcyclopropene treatment affects strawberry fruit decay

Strawberry cv. Everest fruit were treated with 1-methylcyclopropene (1-MCP) at various concentrations from 0 to 1000 nl/l for 2 h at 20 °C. They were then kept individually in closed but vented containers for 3 days in the dark at 20 °C and 95–100% relative humidity. 1-MCP treatment tended to maintain strawberry fruit firmness and colour. However, disease development was accelerated in fruit treated at high (500 and 1000 nl/l) 1-MCP concentrations. 1-MCP treatment also lowered ethylene production. Treatment with 1-MCP inhibited phenylalanine ammmonia-lyase (PAL) activity, and lowered increases in anthocyanin and phenolic contents. Comparatively low levels of phenolics in fruit treated at the highest 1-MCP concentration (1000 nl/l) could account for decreased disease resistance of these fruit.