Abstract
The efficacy of 1-methylcyclopropene (1-MCP) in extending storage life of the Pacific Northwest ‘Bartlett’ pear is inconsistent. The effects of harvest maturity [H1: flesh firmness (FF)≈83.6N; H2: FF≈74.8N], production elevation (E1≈150m; E2≈610m), and holding temperature (0 and 5°C) prior to application of 1-MCP have been measured with respect to ethylene production, fruit quality, and storage disorders of ‘Bartlett’ fruit during 6 months of storage at −1.1°C. 1-MCP at 0.3μLL−1 for 24h at 0°C inhibited ethylene production, FF and green color losses, senescence disorders, and friction discoloration for H1 fruit from both elevations. However, 1-MCP efficacy was reduced moderately in E1H2 fruit and reduced to a greater extend in E2H2 fruit. Internal ethylene concentration (IEC) at harvest was not detected in H1 fruit from either elevation, but it accumulated in E1H2 and E2H2 fruit (E2H2>E1H2). The holding temperature at 5°C but not 0°C for 12d between harvest and 1-MCP treatment increased fruit IEC and ethylene production rate and reduced the fruit response to subsequent 1-MCP treatment. The fruit physiological stage at the moment of 1-MCP treatment determined the efficacy of 1-MCP in extending the storage life of ‘Bartlett’ pears. 1-MCP retarded development of ripening capacity and 10–14d at 20°C were needed to ripen 1-MCP treated ‘Bartlett’ pears to optimum eating quality following 5–6 months of cold storage.
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