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Effect of Maturity on Nanguo Pear Physiological during Shelf Life after Cold Storage

Zhang Ping

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Abstract

The trial used nanguo pear as material, and studied the differentia of different maturity on physiological domino offect with 1-MCP treatment during shelf life at ambient temperature after 90 days refrigeration. The results showed that, nanguo pear without 1-MCP treatment adapted to short-term storage at cold temperature in Sep.15, when seed colored index was around 96%. All indices of nanguo pear with 1-MCP treatment during shelf life at ambient temperature after 90 days refrigeration in Sep.10 were better than the other two maturities, when seed colored index was around 71%. 1-MCP treatment had the best effects on nanguo pear of appropriate harvest period, and it could stave the course of consenescence evidently and prevent the appearance of browning. Nanguo pear with 1-MCP treatment adapted to metaphase and long-term storage during shelf life at ambient temperature after storage in Sep. 10.

About this research paper

What this paper is about

The trial used nanguo pear as material, and studied the differentia of different maturity on physiological domino offect with 1-MCP treatment during shelf life at ambient temperature after 90 days refrigeration. The results showed that, nanguo pear without 1-MCP treatment adapted to short-term storage at cold temperature in Sep.15, when seed colored index was around 96%. All indices of nanguo pear with 1-MCP treatment during shelf life at ambient temperature after 90 days refrigeration in Sep.10 were better than the other two maturities, when seed colored index was around 71%. 1-MCP treatment had the best effects on nanguo pear of appropriate harvest period, and it could stave the course of consenescence evidently and prevent the appearance of browning. Nanguo pear with 1-MCP treatment adapted to metaphase and long-term storage during shelf life at ambient temperature after storage in Sep. 10.

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Available abstract

The trial used nanguo pear as material, and studied the differentia of different maturity on physiological domino offect with 1-MCP treatment during shelf life at ambient temperature after 90 days refrigeration. The results showed that, nanguo pear without 1-MCP treatment adapted to short-term storage at cold temperature in Sep.15, when seed colored index was around 96%. All indices of nanguo pear with 1-MCP treatment during shelf life at ambient temperature after 90 days refrigeration in Sep.10 were better than the other two maturities, when seed colored index was around 71%. 1-MCP treatment had the best effects on nanguo pear of appropriate harvest period, and it could stave the course of consenescence evidently and prevent the appearance of browning. Nanguo pear with 1-MCP treatment adapted to metaphase and long-term storage during shelf life at ambient temperature after storage in Sep. 10.

Key concepts: PEAR, Shelf life, Browning, Cold storage, Horticulture, Chemistry, Biology, Food science

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