Effects of 1-methylcyclopropene (1-MCP) on quality of sweet cherry (Prunus avium L. 'Ferrovia') during storage

'Ferrovia' cherries were exposed to 1 ppm of 1-MCP for 24 hours at 4°C, and then stored at 4 and 20°C for 13 days. Initially, and after 6 and 13 days of storage, respiration rate, weight loss, cherry appearance score, peduncle appearance score, dehydration score for peduncle abscission zone, decay incidence, fruit color (L∗, a∗, b∗, hue angle, and Chroma), and peduncle chlorophyll content, were monitored. Each treatment was replicated 3 times, and for each replicate 350 g of cherries were used. Fruits stored at 20°C, were evaluated only at 6 days due to the high incidence of decay showed after that date. 1-MCP treated and untreated, control cherries were stored at 4°C showed a higher storability than those stored at room temperature, however, little effect of 1-MCP was observed on quality of cherry fruits at both temperatures. After 6 days at 20°C treated fruits showed lower weight loss and respiration rate comparing to the untreated cherries. In cherries stored at 4°C for 13 days, 1-MCP was only effective in slowing down respiration rate and delaying peduncle deterioration, whereas no other differences were detected between treated and untreated fruits. In conclusion, 1-MCP did not prevent quality loss of cherry fruits during storage at both temperatures, whereas at 4°C an effect on delaying peduncle discoloration was observed. Due to its minor impact on quality and storability, the commercial application of this technology is not advisable for cherries.