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Research of 1-MCP Treatment Effects on Fresh-keeping of Lubaoshi Pear

Zhiyun Zhang

Open publisher page 1 citations

Abstract

The research was carried out to determine the effects of 1-MCP treatment on post-harvest quality and fresh-keeping of lubaoshi pear stored at 20 ℃and 0 ℃ respectively. The results showed that lubaoshi pear was non-climacteric fruit .The treatment of 1-MCP could reduce the respiration and ethylene production, restrain the decline of firmness, but had no effects on the content of soluble solid(TSS) and titratable acidity(TA). In addition, the stems of lubaoshi pear treated by 1-MCP could keep fresh remarkably. The results also showed that the concentration of 1.0 μL·L-1 1-MCP could enhance the occurrence of fungal disease, and the control fruits had slightly black spots of peel during the seven-day shelf time after 120 days of cold storage.

About this research paper

What this paper is about

The research was carried out to determine the effects of 1-MCP treatment on post-harvest quality and fresh-keeping of lubaoshi pear stored at 20 ℃and 0 ℃ respectively. The results showed that lubaoshi pear was non-climacteric fruit .The treatment of 1-MCP could reduce the respiration and ethylene production, restrain the decline of firmness, but had no effects on the content of soluble solid(TSS) and titratable acidity(TA). In addition, the stems of lubaoshi pear treated by 1-MCP could keep fresh remarkably. The results also showed that the concentration of 1.0 μL·L-1 1-MCP could enhance the occurrence of fungal disease, and the control fruits had slightly black spots of peel during the seven-day shelf time after 120 days of cold storage.

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Available abstract

The research was carried out to determine the effects of 1-MCP treatment on post-harvest quality and fresh-keeping of lubaoshi pear stored at 20 ℃and 0 ℃ respectively. The results showed that lubaoshi pear was non-climacteric fruit .The treatment of 1-MCP could reduce the respiration and ethylene production, restrain the decline of firmness, but had no effects on the content of soluble solid(TSS) and titratable acidity(TA). In addition, the stems of lubaoshi pear treated by 1-MCP could keep fresh remarkably. The results also showed that the concentration of 1.0 μL·L-1 1-MCP could enhance the occurrence of fungal disease, and the control fruits had slightly black spots of peel during the seven-day shelf time after 120 days of cold storage.

Key concepts: PEAR, Titratable acid, Horticulture, 1-Methylcyclopropene, Climacteric, Cold storage, Ripening, Respiration

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