Inhibition of ethylene action by 1-methylcyclopropene extends postharvest life of “Bartlett” pears

Abstract

Abstract Preclimacteric European pears ( Pyrus communis L. cv. “Bartlett”) were untreated or treated with 0.4 μl l −1 1-methylcyclopropene (1-MCP) for 10 h at 20 °C and then kept at 20 °C, or stored at 1 °C for 30 or 60 days before transfer to 20 °C. Other lots were treated with 0.4, 0.8, 1.2, or 1.6 μl l −1 1-MCP after 30 or 60 days of storage at 1 °C. 1-MCP-treated pears kept at 20 °C had lower ethylene production and slower softening than untreated fruit. Treated fruit were more than 75 N firmer than control fruit after a 6 day storage period. Fruit color changes were also delayed by 1-MCP treatment. However, additional color sorting may be necessary to reduce variability in response of fruit to 1-MCP in commercial situations. 1-MCP-treated fruit had lower total glycosidase (α- and β- d -galactosidase, α- l -arabinofuranosidase, β- d -xylosidase, and β- d -glucosidase) activities. When 1-MCP was applied to fruit prior to cold storage (CS) at 1 °C, the synergistic interaction of cold and 1-MCP resulted in an extended postharvest life after transfer to room temperature, with concomitant delayed ethylene and respiratory level increases, retarded color development and retention of firmness. In contrast, application of 0.4–1.6 μl l −1 1-MCP after 30 or 60 days of cold storage did not affect most ripening indices. These findings point to the experimental and commercial utility of 1-MCP in “Bartlett” pear postharvest management.