Abstract
1-Methylcyclopropene (1-MCP) was used as an ethylene antagonistic in the present research to suppress the ethylene induced ripening and preserve the post-harvest quality of guava. Physiologically mature guava (cvs. 'Gola' and 'Surahi') were exposed to 1-MCP with different levels (0, 200, 500 and 800 nL.L-1). Samples were held at 10 degrees C and 80% RH and ripening indices were measured every 6 days for 1 month. The patterns for soluble solids and ethylene were typical of climacteric fruit for both cultivars. Results illustrated that ripening advanced rapidly for the fruits without 1-MCP. 1-MCP significantly reduced the weight loss, which was higher in 'Gola' compared to 'Surahi' . Control fruits started to decay at day 12, whereas, treated decayed on day 18. Low to intermediate levels of 1-MCP was effective in preserving desirable firmness. Control fruits showed change in Hue angle from yellowish green to ripe yellow at 6t h day compared to 1-MCP treated which delayed the color change to 12-18 days. The data suggest that dose levels of 1-MCP below 800 nL.L-1 were not sufficient to saturate the response to 1-MCP.