Since the discovery of 1-methylcyclopropene (1-MCP) as an inhibitor of ethylene action,
over 100 studies have examined details of its action, application and effects on ethylene …

The recent availability of the inhibitor of ethylene perception, 1-methylcyclopropene (1-
MCP), has resulted in an explosion of research on its effects on fruits and vegetables, both …

Ripening is a genetically programmed highly coordinated irreversible phenomenon which
includes many biochemical changes including tissue softening, pigment changes, aroma …

The process of fruit ripening is normally viewed distinctly in climacteric and non-climacteric
fruits. But, many fruits such as guava, melon, Japanese plum, Asian pear and pepper show …

Interest in the postharvest behavior of fruits and vegetables has a history as long as
mankind's. Once we moved past mere survival, the goal of postharvest preservation …

West Indian-type avocado (Persea americana Mill. cv.'Simmonds') fruit were treated with two
different concentrations (0.09 and 0.45 μll− 1) of 1-methylcyclopropene (1-MCP) for three …

'Kensington Pride'mango aroma volatile compounds emitted during ripening were studied
using headspace solid-phase microextraction as a sampling method and gas …

Some of the compounds binding to the ethylene receptor induce an ethylene response, but
others prevent it. The compounds preventing an ethylene response have been developed …

Aromatic compounds are important for fruit quality and can vary among fruit cultivars.
Volatile compounds formed during the ripening of two banana cultivars, Brazilian and …

Concentrations of different gases and volatiles present or produced inside a fruit are
determined by the permeability of the fruit tissue to these compounds. Primarily, surface …