Effects of 1-MCP and storage condition on fruit quality of 'Whangkeumbae' pear during storage and simulated marketing.

Mature ‘Whangkeumbae’ pears (Pyrus pyrifolia Nakai) were separately exposed to 10 and 100 μL･L-1 ethylene and 0.1, 0.5 and 1 μL･L-1 1-MCP at 20℃ for 4 hours, then transferred to air at 20℃ and 80% RH for two weeks. There were distinct differences in ripening behavior in pears exposed to ethylene compared to those treated with 1-MCP. Ethylene treatment resulted in a rapid increase in flesh firmness loss and high respiration rate, while 1-MCP at >0.5 μL･L-1 effectively inhibited firmness loss during 14 days of simulated marketing. Following extended storage (14 days at 8℃) and simulated marketing (10 days at 20℃) of fruit exposed to 100 μL･L-1 ethylene or 0.5 μL･L-1 1-MCP, the 1-MCP treatment significantly reduced respiration rate and gave a higher external appearance index than for fruit treated with 100 μL･L-1 ethylene or untreated control. Additionally, ripe fruit following simulated exportation (1℃ and 8℃) for 20 days and marketing (20℃) for 7 days, with or without polyethylene wrapping treatment, exhibited increased internal browning of flesh tissue, particularly in fruit subjected to the lower temperature (1℃) without PE wrapping, but little damage was observed in unripe fruits, especially with PE wrapping. These data suggest the need to establish a clear fruit harvest maturity index and to improve postharvest temperature management of ‘Whangkeumbae’ pear during both export and local marketing.