2009•Storage and ProcessRequires access

Effects of 1-MCP Application on Postharvest Physiology and Fresh-keeping of‘Whangkeumbae’Pear Fruits

Sun Xi-sheng

Abstract

The study was carried out to determine the effects of 1-MCP treatment on post-harvest quality and fresh-keeping of whangkeumbae pear stored at 20 ℃ and 0 ℃ respectively. The results showed that 1-methylcy clopropene (1-MCP) treatment remarkably decreased fruit respiration, and lowered the ethylene production at a limited degree. 1-MCP kept the fruit firmness and delayed the decreaseing of SSC and TA content obviously. 1-MCP was useful for keeping the fruit good appearance, flavor and stem freshing degree. But 1-MCP treatment was useful for the long time storage of whangkeumbae fruits.1-MCP treatment could completely control the occurrence of fruit skin browning, obviously decrease core browning index, but probably increase the fruit sensitivity to CO2 injury.

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Key concepts: PEAR, Browning, Postharvest, Horticulture, Flavor, Respiration, Ethylene, Respiration rate