Evaluation of the 1-MCP microbubbles treatment for shelf-life extension for melons

•1-MCP microbubbles treatment of 10–30 min was applied to extend shelf-life of melon.•Nondestructive methods were used to evaluate effectiveness of the treatments.•Microbubbles treatment beyond 20 min was comparable to traditional gaseous form. The objective of this study was to evaluate the efficacy of 1-methylcyclopropene microbubbles (1-MCP MB) treatment in prolonging the postharvest life of melon (Cucumis melo. var. reticulates L. Naud). Harvested melons were immersed in 1-MCP MB for 10, 20 and 30 min at 16 °C with concentration of 650 nL L−1. A reference group was exposed to 650 nL L−1 gaseous 1-MCP at 10 °C for 24 h. Untreated controls were kept at 10 °C for 24 h. Fruit were stored at 20 °C for 9 d. Both MB and gaseous 1-MCP application delayed ripening of melons compared with the untreated fruit. Melons treated with 1-MCP MB for 20 and 30 min had reduced ethylene and CO2 production and slower softening that was similar to that of gaseous application. 1-MCP MB could offer a promising method to delay ripening and maintain the overall quality of melons and other product types.