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Effects of 1-MCP treatment on pear storage at ambient temperature

Zhimei Yan, Jing Lin, Sheng BaoLong, Xiaogang Li, Yang QingSong

Open publisher page 2 citations

Abstract

The fruits of Hosui and Cuiguan pears were treated with 1 μl/L 1-methylcyclopropene(1-MCP),the effects of 1-MCP treatment during storage at ambient temperature were studied.The results indicated that 1-MCP treatment made fruit remain high quality and good flavor during storage by delaying the loss of firmness,and maintain relatively high total soluble solids (TSS) and titratable acid(TA) content.1-MCP treatment could control the disease on pears and keep high sound fruit rate.It also delayed the fruit senescence process by reducing the malondialdehyde (MDA)content.

About this research paper

What this paper is about

The fruits of Hosui and Cuiguan pears were treated with 1 μl/L 1-methylcyclopropene(1-MCP),the effects of 1-MCP treatment during storage at ambient temperature were studied.The results indicated that 1-MCP treatment made fruit remain high quality and good flavor during storage by delaying the loss of firmness,and maintain relatively high total soluble solids (TSS) and titratable acid(TA) content.1-MCP treatment could control the disease on pears and keep high sound fruit rate.It also delayed the fruit senescence process by reducing the malondialdehyde (MDA)content.

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OpenAlex reports 2 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

The fruits of Hosui and Cuiguan pears were treated with 1 μl/L 1-methylcyclopropene(1-MCP),the effects of 1-MCP treatment during storage at ambient temperature were studied.The results indicated that 1-MCP treatment made fruit remain high quality and good flavor during storage by delaying the loss of firmness,and maintain relatively high total soluble solids (TSS) and titratable acid(TA) content.1-MCP treatment could control the disease on pears and keep high sound fruit rate.It also delayed the fruit senescence process by reducing the malondialdehyde (MDA)content.

Key concepts: Titratable acid, PEAR, Malondialdehyde, 1-Methylcyclopropene, Chemistry, Food science, Horticulture, Flavor

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