Introduction. The effects of 1-methylcyclopropene (1-MCP) were
evaluated on white-flesh cv. Claudia and yellow-flesh cv. Nespolone di Trabia loquat
fruit. Materials and methods. Application of 1-MCP [(0.5 to 1) µL×L–1 for
20 h)] was monitored at 20 °C (7 days) and 0 °C (7 days at 0 °C and then 7 days at 20 °C).
Results. Treatments with 1-MCP slowed fruit softening, depending on the
concentration. Softening inhibition was greatest in fruit treated and held at 20 °C. The
optimum concentration for softening inhibition at 20 °C was 1 µL×L–1 of 1-MCP, while
0.5 µL×L–1 of 1-MCP was more effective at 0 °C. Conclusion. Treatments with
1-MCP inhibited titratable acidity loss in both cultivars. 1-MCP extends the shelf life of
rapidly softening, perishable fruits such as loquat fruit.