Effects of 1-MCP Treatment on Physiology and Shelf-life Quality of Nanguo Pear with Different Pre-ripeness Degree after Storage

[Objective] The purpose was to study the effect of 1-MCP treatment on the change law for the physiology and shelf-life quality of Nanguo pear fruit with different pre-ripeness degree after refrigeration。 [Method] With Nanguo pear as the tested material,the harvested fruits were treated with 1.0 μl/L 1-MCP at root temperature(20-25 ℃)for 18h,and then the treated fruits were again treated for pre-ripeness for 0,5,10 d resp.before the refrigeration to study the effect of 1-MCP treatment on the change law for the physiology and storing quality of Nanguo pear fruit with different pre-ripeness degree during shelf-life stage after refrigeration [Result] 1-MCP treatment reduced the respiration rate and endogenous ethylene formation amount of Nanguo pear fruits obviously,inhabited the decrease of fruit firmness,delayed the color-changing of fruit peel,made for the fresh-keeping of fruit stem,resisted the emergence of fruit decay and core browning and extended the shelf-life of fruits after storage remarkably.The various indexes of the 1-MCP-treated fruits with pre-ripeness treatment for 5 d before storage were better than that with pre-ripeness treatment for 10 d.[Conclusion] After Nanguo pear fruits were treated with 1-MCP,the treated fruits were again treated with pre-ripeness for 5 d before storage was suitable for long term storage and that treated with pre-ripeness for 10 d before storage was suitable for medium and short term storage.