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2015•Food Science and Technology InternationalRequires access

Effect of 1–MCP treatment on qualities of Korla fragrant pear fruit during shelf-life

Yang Yu-ron

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Abstract

Korla fragrant pear were used as test materials to study the postharvest quality and physiology in pear friuts. The pears were treated with 1 μL/L 1-MCP for 24 h and then stored at(20±1) ℃, RH 80%~85%, then firmness, soluble soild content(SSC), Vc content, chlorophyll of pericarp, hue-angle, ethylene release, respiration, weight-loss rate, relative conductive were measured. The result showed that the 1-MCP treatment can maintain firmness, SSC, Vc content; restrain chlorophyll of pericarp to decompose, hue-angle to decline, ethylene release and delay the peak of respiration; reduce weightloss rate, relative conductive. Arrive at the conclusion that 1-MCP treatment can improve quality of Korla fragrant pear during shelf-life.

About this research paper

What this paper is about

Korla fragrant pear were used as test materials to study the postharvest quality and physiology in pear friuts. The pears were treated with 1 μL/L 1-MCP for 24 h and then stored at(20±1) ℃, RH 80%~85%, then firmness, soluble soild content(SSC), Vc content, chlorophyll of pericarp, hue-angle, ethylene release, respiration, weight-loss rate, relative conductive were measured. The result showed that the 1-MCP treatment can maintain firmness, SSC, Vc content; restrain chlorophyll of pericarp to decompose, hue-angle to decline, ethylene release and delay the peak of respiration; reduce weightloss rate, relative conductive. Arrive at the conclusion that 1-MCP treatment can improve quality of Korla fragrant pear during shelf-life.

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Available abstract

Korla fragrant pear were used as test materials to study the postharvest quality and physiology in pear friuts. The pears were treated with 1 μL/L 1-MCP for 24 h and then stored at(20±1) ℃, RH 80%~85%, then firmness, soluble soild content(SSC), Vc content, chlorophyll of pericarp, hue-angle, ethylene release, respiration, weight-loss rate, relative conductive were measured. The result showed that the 1-MCP treatment can maintain firmness, SSC, Vc content; restrain chlorophyll of pericarp to decompose, hue-angle to decline, ethylene release and delay the peak of respiration; reduce weightloss rate, relative conductive. Arrive at the conclusion that 1-MCP treatment can improve quality of Korla fragrant pear during shelf-life.

Key concepts: PEAR, Postharvest, Shelf life, Ethylene, Respiration, Horticulture, Respiration rate, Chemistry

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