The 300 nL L−1 1-MCP rate used in Hood River was the lowest rate recommended by the manufacturer at the time of the study. A 300 nL L−1 of 1-MCP reduced gray mold stem end decay in preliminary trials and controlled superficial scald, but fruit did not ripen properly (Chen and Spotts, 2005). Decay was evaluated three times during the storage period at Hood River to prevent secondary spread and give a clear, detailed picture of the effects of 1-MCP on decay. In Summerland, 30 nL L−1 1-MCP was used for potential ease of ripening (Chen and Spotts, 2005).
Fruit were evaluated only once after 8 months of storage to more closely simulate commercial conditions. Decay was severe but 1-MCP reduced snow-mold rot. The commercial implication of
these results is that 1-MCP should be considered as a component in an integrated decay control strategy but should not be relied on to give adequate decay control alone.