Effects of 1-MCP and hexanal on decay of d’Anjou pear fruit in long-term cold storage

Abstract

The objectives of this study were to examine the effect of several rates of 1-MCP from 10 to 100 nL L −1 on stem end decay caused by Botrytis cinerea and to evaluate the effects of prestorage treatment with 1-MCP, hexanal, and 1-MCP + hexanal on decay of d’Anjou pear ( Pyrus communis L.) fruit in long-term cold storage. 1-MCP at 300 nL L −1 reduced bull's-eye rot and Phacidiopycnis rot. Stem end gray mold also was reduced by 1-MCP at 300 nL L −1, and reduction at rates from 10 to 100 nL L −1 was significant in one of two trials. Snow-mold rot was reduced by 1-MCP at 30 nL L −1. Hexanal alone reduced snow mold but increased blue mold caused by Penicillium expansum. The combination of 1-MCP and hexanal affected decay similar to 1-MCP. However, hexanal in combination with 1-MCP negated the effect of 30 nL L −1 1-MCP on firmness but did not counteract the effect of 300 nL L −1 1-MCP. Thus, a combination of 1-MCP and hexanal at optimized rates may reduce storage decay, control superficial scald, and allow normal ripening of d’Anjou pear fruit.