Re-initiating softening ability of 1-methylcyclopropene-treated ‘Bartlett’ and ‘d’Anjou’ pears after regular air or controlled atmosphere storage

Summary‘Bartlett’ and ‘d’Anjou’ pears treated with 300 nl l–1 1-methylcyclopropene (1-MCP) did not soften to eating quality within 7 d, a desirable ripening period. A pre-conditioning method was evaluated as a means to re-initiate the softening ability of pears prior to marketing. Fruit were treated with 1-MCP and stored at –1°C in regular air, or in a controlled atmosphere for 2 – 9 months. After storage, fruit were pre-conditioned with nine temperature (10°, 15° or 20°C) and time (5, 10 or 20 d) combinations. Pre-conditioned fruit were then assessed for ripening ability following storage for 14 d at 20°C. The ripening ability of 1-MCP-treated ‘Bartlett’ fruit recovered in response to many pre-conditioning combinations of 10° – 20°C for 10 – 20 d, as indicated by a decrease in flesh firmness to 27 N or lower. The requirements for pre-conditioning regimes are storage atmosphere- and time-dependent. For ‘d’Anjou’ pears, no pre-conditioning combination resulted in re-initiating the ripening of fruit treated with 300 nl l–1 1-MCP. However, when the 1-MCP dose was 50 nl l–1, ‘d’Anjou’ pears ripened over an extended shelf-period with a substantial decrease in superficial scald. The results indicate that treatment with 1-MCP at approx. 50 nl l–1, combined with a pre-conditioning prior to marketing, is a potential means to control scald in ‘d’Anjou’ fruit. Re-initiation of ripening occurred concomitantly with a substantial increase in ethylene production. The control of superficial scald by 1-MCP in ‘d’Anjou’ pears was due to the inhibition of the biosynthesis of -farnesene and conjugated trienes.