In Summary, I have read from Postharvest Biology and Technology 60 (2011) 17–23
1-Methylcyclopropene (1-MCP) has been shown to protect ‘Bartlett’ pears against temperature stress during postharvest handling, and control or reduce incidence of scald and internal breakdown after cold storage. We investigated several factors that can influence pear fruit response to 1-MCP, including temperature during 1-MCP treatment and during storage after 1-MCP application and exposure to ethylene
during the 1-MCP treatment to determine factors that might lead to variability in ripening response observed in 1-MCP-treated ‘Bartlett’ pears. The effect of 1-MCP was significantly reduced when fruit were stored after 1-MCP treatment for 45 d at intermediate temperatures (10 or 5 compared with 0 ◦C). Ripening of fruit treated with 1-MCP at 0.3L/L for 12 versus 24 h at 20 ◦C was not significantly different, suggesting the 1-MCP response was saturated by a 12 h exposure at 20 ◦C. However, at 0 ◦C, treatment with 0.3L/L 1-MCP for 24 h was more effective in inhibiting ripening than a 12 h exposure, and 1-MCP treatment for 24 h at 0 ◦C was less effective than 24 h at 20 ◦C, suggesting the response takes longer to saturate at lower temperatures. The presence of as little as 0.3L/L ethylene during 1-MCP application significantly reduced the efficacy of 1-MCP in ripening inhibition. Ethylene concentration and fruit temperature during 1-MCP application, along with fruit temperature during storage after 1-MCP treatment appear to be important factors regulating 1-MCP efficacy in ‘Bartlett pears.
During my Post-doc they used to put the fruits in containers in a large plastic bag. Inside the bag there was enough space for a small battery operated fan plus the solution that was off-gassing 1-MCP (I believe they were using the SmartFresh system to generate the 1-MCP see: http://www.agrofresh.com/smartfresh-technology). The bags would be sealed for the duration of the treatment and the fruits were then moved into CA storage.
Hope this helps!
In the case of fruit jackfruit, these were placed in plastic containers and in the background they had a metal bracket and under the standing fan to move the 1-MCP produced by the reaction,they were using the SmartFresh system to generate the 1-MCP, is obstructed by a certain time and subsequently aired.
best regards from Mexico
sir, but problem is there how to know the exact concentration of 1-MCP to dissolve that gives us different gas concentration.
Also to see..
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/1-methylcyclopropene
Check this too..
https://link.springer.com/article/10.1007/s13580-012-0174-4
Please check...
http://journal.ashspublications.org/content/133/2/290.full.pdf
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