Effects of 1-MCP Treatment on the Shelf Life of “Yueyinzaocui” Pear

“Yueyinzaocui” pear (Pyrus pyrifolia cv. “Yueyinzaocui”) is a variety with good quality that is cultivated in the northeast area of Guangdong province in China and harvested from late June to early July, but it only has a 1-week shelf life. For the purpose of extending the shelf life of the “Yueyinzaocui” pear, 1 μL/L of 1-MCP (methylcyclopropene) was used to treat postharvest fruit. The results showed that fruit firmness continuously decreased; however, the respiration rate, ethylene production, β-GAL (galactosidase) activity and β-GAL transcript level increased during storage at room temperature. Compared with untreated fruit, the decline of fruit firmness during storage was delayed in 1-MCP-treated fruit. Fruit respiration rate was decreased and the ethylene production peak was postponed by 1-MCP treatment. The activity of β-GAL and transcript level of β-GAL gene was reduced, and the shelf life of the “Yueyinzaocui” pear at room temperature was extended for 10 days by 1-MCP treatment. Practical Applications The purpose of this research is to extend the shelf life of “Yueyinzaocui” pear, and the results of this study showed that 1-MCP (methylcyclopropene) treatment extended its shelf life by 10 days at room temperature. “Yueyinzaocui” pear will rot rapidly in 1 week because of β-galactosidase activity, which caused sale burden for farmers. So if the farmers use the method studied in this research, 1 μL/L 1-MCP treatment, it would reduce their pressure and may increase their income.