(36) The Influence of 1-Methylcyclopropene (1-MCP) on `Athena' Cantaloupe Fruit Harvested at the Pre-ripe, Half-slip, and Full-slip Development Stages

The present study was performed to characterize the physiological responses of cantaloupe [ Cucumismelo (L.) var. reticulates `Athena'] fruit harvested at preripe (1/4 slip), half-slip, and full-slip stages of development and treated with 1-methylcyclopropene (1-MCP) prior to storage at 13 or 15 °C. Cantaloupe fruit (1/4 to full-slip stage) were treated with 1-MCP (0.01 and 1 μL·L -1 ) for 18 hours at 20 °C and then stored at 15 °C (pre-ripe fruit) or 13 °C (half- and full-slip fruit). The firmness of pre-ripe `Athena' fruit was significantly retained in response to 1 μL·L -1 1-MCP, but did not differ greatly from control fruit in response to 0.01 μL·L -1 1-MCP. Control fruit reached an edible condition (≈70 N) after 6 days of storage at 15 °C and persisted until day 12 (50 N), whereas 1 μL·L -1 1-MCP-treated fruit reached an edible stage after 17 days and persisted through 21 days (over 60 N). Fruit treated with 1-MCP exhibited slightly (0.01 μL·L -1 ) or dramatically (1 μL·L -1 ) lower electrolyte leakage throughout storage. 1-MCP (1 μL·L -1 ) significantly suppressed ethylene production and respiratory rates of pre-ripe cantaloupe during storage at 15 °C. Firmness retention was also highly significant for cantaloupe harvested and treated with 1-MCP (1 μL·L -1 ) at the half-slip and full-slip stages of development. 1-MCP treatment had a significant effect at reducing decay incidence and the occurrence of depressed or sunken regions of the fruit surface.