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Effects of 1-MCP Treatment on Physiological Disorder and Storage Quality of Bayuehong Pear

Z Wang

Open publisher page 2 citations

Abstract

The potential for commercial application of 1-methylcyclopropene (1-MCP), an ethylene inhibitor, to maintain the quality of 'Bayuehong' pears under cold storage conditions were investigated. The 1-MCP gas concentrations used were 0, 0.5μL/L, 1.0μL/L and 2.0μL/L, generated from measured amounts of SmartFreshTM powder. Fruit were removed from storage periodically for up to 5 months and evaluated after 1 and 7 days at 20 ℃. 1-MCP treatment slowed loss of firmness, titratable acidity and color change and prevented development of physiological disorders (skin browning and core browning). 1-MCP was very effective in preventing the development of skin blacking. 1-MCP treatment also increased the peroxidase activity, but decreased the activity of polyphenol oxidase. The results indicated that 1-MCP application could delay fruit ripening, prolong storage and shelf life, and improve storage quality significantly.

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What this paper is about

The potential for commercial application of 1-methylcyclopropene (1-MCP), an ethylene inhibitor, to maintain the quality of 'Bayuehong' pears under cold storage conditions were investigated. The 1-MCP gas concentrations used were 0, 0.5μL/L, 1.0μL/L and 2.0μL/L, generated from measured amounts of SmartFreshTM powder. Fruit were removed from storage periodically for up to 5 months and evaluated after 1 and 7 days at 20 ℃. 1-MCP treatment slowed loss of firmness, titratable acidity and color change and prevented development of physiological disorders (skin browning and core browning). 1-MCP was very effective in preventing the development of skin blacking. 1-MCP treatment also increased the peroxidase activity, but decreased the activity of polyphenol oxidase. The results indicated that 1-MCP application could delay fruit ripening, prolong storage and shelf life, and improve storage quality significantly.

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Available abstract

The potential for commercial application of 1-methylcyclopropene (1-MCP), an ethylene inhibitor, to maintain the quality of 'Bayuehong' pears under cold storage conditions were investigated. The 1-MCP gas concentrations used were 0, 0.5μL/L, 1.0μL/L and 2.0μL/L, generated from measured amounts of SmartFreshTM powder. Fruit were removed from storage periodically for up to 5 months and evaluated after 1 and 7 days at 20 ℃. 1-MCP treatment slowed loss of firmness, titratable acidity and color change and prevented development of physiological disorders (skin browning and core browning). 1-MCP was very effective in preventing the development of skin blacking. 1-MCP treatment also increased the peroxidase activity, but decreased the activity of polyphenol oxidase. The results indicated that 1-MCP application could delay fruit ripening, prolong storage and shelf life, and improve storage quality significantly.

Key concepts: Browning, 1-Methylcyclopropene, Titratable acid, PEAR, Polyphenol oxidase, Ripening, Chemistry, Ethylene

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Effects of 1-MCP Treatment on Physiological Disorder and Storage Quality of Bayuehong Pear — Research Paper | ScholarLens