Effect of 1-Methylcyclopropene on Fruit Quality and Physiological Disorders in Yali Pear ( Pyrus bretschneideri Rehd.) During Storage

Abstract

The effects of 1-methylcyclopropene (1-MCP) on the fruit quality and physiological disorders in Yali pear (Pyrus bretschneideri Rehd.) after harvest were researched. The fruit was exposed to 0, 0.01, 0.1, 0.2 or 0.5 μL/L 1-MCP for 24h, or exposed to 0.2 μL/L 1-MCP for 0, 12, 24 or 48h. Thereafter, the fruit was stored at 20°C and 85–95% RH. Pears treated with 1-MCP maintained higher firmness and soluble solids content than those of the control fruit. The incidence and index of core browning (CB) in Yali pears was reduced by 91% and 97% by 1-MCP treatment 100 days after storage, respectively. The occurrence of black and withered stems in Yali pears was also reduced by 59% by 1-MCP 32 days after storage. The 1-MCP treatment had an inhibitory effect on ethylene production and respiration rate in the pears. The activities of antioxidant enzymes (catalase, superoxide dismutase and peroxidase) were all significantly higher in 1-MCP-treated pears than in the control fruit. The beneficial effect of 1-MCP on improving postharvest quality and reducing physiological disorders in Yali pears might be due to its ability to increase the antioxidant potential as well as to delay fruit ripening and senescence. The 1-MCP is recommended to control Yali pear disorders during storage.

Keywords

pear fruit 1-methylcyclopropene quality core browning stem

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