Effects of 1-Methylcyclopropene on the Postharvest Quality of Komatsuna (Brassica rapa L. Perviridis Group)

Abstract

　Komatsuna (Brassica rapa L. Perviridis Group) rapidly turns yellow and degrades at ambient temperature after harvest. The effects of 1-methylcyclopropene (1-MCP) treatment on the postharvest quality of komatsuna were investigated. Komatsuna was treated without (control) or with 0.1, 0.5, or 1μℓ/ℓ 1-MCP for 24 h at 20℃ in the dark, and then stored in a perforated polyethylene bag at 20℃ in the dark. In the control, yellowing was observed on the tops of the leaves, and the score was less than 4 on day 3. 1-MCP treatment delayed yellowing, and komatsuna treated with 0.1, 0.5, and 1μℓ/ℓ 1-MCP started to yellow on days 4, 5, and 6, respectively. The chlorophyll a and b content was significantly higher in komatsuna treated with 1μℓ/ℓ than in the others on day 3, and, thereafter, the decrease was retarded. The decrease in chlorophyll content reflects yellowing. 1-MCP treatment reduced weight loss and was likely to suppress carbon dioxide production to a greater extent than that observed in the control. In comparison with the control, 1μℓ/ℓ 1-MCP treatment drastically suppressed the decrease in ascorbic acid and β-carotene content during storage. These results demonstrate that 1-MCP treatment is useful for the retention of komatsuna quality during storage.