Effects of 1-Methylecyclopropene (1-MCP) and Calcium Chloride (CaCl2) on Increasing Storage Longevity in Mature-Green " Mission" Olives

The effects of postharvest application of 1-methylcyclopropene (1-MCP) and calcium chloride dip or their combination on storage quality of mature-green olives (Olea Europaea cv. mission) were examined. The experiment was conducted using a completely randomized design with three replications، in a factorial array. The effects of treatments were evaluated by recording: chlorophyll (SPAD)، quantum efficiency of photosystem II (Fv/Fm)، skin color and flesh firmness. Results showed that، non-treated fruits (control) softened within 14 days (2 weeks) after harvest، While، postharvest treatment with 1-MCP significantly reduced the fruit softening and color changes. Furthermore، 1-MCP had only minor effect on quantum efficiency of photosystem II (Fv/Fm). The CaCl2 treatments showed a significant reduction in fruit softening، but had no effects on chlorophyll (SPAD)، quantum efficiency of photosystem II (Fv/Fm) and fruit color. It was concluded that the combination of 1-MCP and CaCl2 had synergistic effect on preventing of fruit softening. Hence، olives remained firmness for 35 days at 20oC with minimum softening.