A Synergistic Effect Based on the Combination of Melatonin with 1-Methylcyclopropene as a New Strategy to Increase Chilling Tolerance and General Quality in Zucchini Fruit

Abstract

Zucchini fruit are highly sensitive to low temperatures leading to significant peel depressions, increasing weight loss and making them impossible to be commercialized. In this study the effect on the reduction of chilling injury (CI) assaying different postharvest treatments to cv. Cronos was evaluated. We have compared the application of substances such as 1-methylcyclopropene (1-MCP) with the application of a natural origin compound as melatonin (MT), both with demonstrated activity against CI in different vegetal products. The effects of MT (1 mM) by dipping treatment of 1 h and 1-MCP (2400 ppb) have been evaluated on zucchini fruit during 15 days of storage at 4 °C plus 2 days at 20 °C. Treatments applied independently improved some fruit quality parameters in comparison with control fruit but were not able to manage CI even though they mitigated the impact on several parameters. However, when these two separated strategies were combined, zucchini cold tolerance increased with a synergic trend. This synergic effect affected in general all parameters but specially CI, being also the only lot in which zucchini fruit were most effectively preserved. This is the first evidence in which a clear positive effect on zucchini chilling tolerance has been obtained combining these two different strategies. In this sense, the combined effect of 1-MCP and MT could be a suitable tool to reach high quality standards and increasing shelf life under suboptimal temperatures.

Keywords

• chilling injury
• storage
• melatonin
• quality
• 1-MCP