Abstract
`La France' pear (Pyrus communis L.) fruit were exposed to chilling temperature (-1 °C) for a week to induce ethylene biosynthesis before they were transferred to 20 °C to allow ripening. On 1, 4, or 7 days after the transfer to room temperature, fruit were treated with 20 μL·L-1 1-MCP for 12 hours. The 1-MCP treatments suppressed ethylene and carbon dioxide production significantly and slowed fruit softening. The shelf life period of fruit with desirable firmness treated with 1-MCP on day 4 was twice that of untreated fruit, with firmness of 1-MCP treated fruit on day 1 being higher than desirable while that of fruit treated on day 7 was lower than desirable. To determine the optimum 1-MCP concentration for treatment, fruit were exposed to 0.01 to 100 μL·L-1 1-MCP 3 days after the transfer to 20 °C. The fruit treated with 1 μL·L-1 1-MCP and less ripened similarly to untreated fruit, having a shelf life of a week. 1-MCP treatments of 10 and 100 μL·L-1 inhibited ethylene and carbon dioxide production, and delayed fruit softening and occurrence of senescent break down. The flesh firmness of these fruit maintained suitable eating quality for more than 3 weeks. Our results indicate that 1-MCP treatment of 10 μL·L-1 at 20 °C 3 to 4 days after initiation of ripening can extend the shelf life of `La France' pear fruit. Chemical name used: 1-methylcyclopropene (1-MCP).
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
