Ripening behavior and quality of 1-MCP treated d'Anjou pears during controlled atmosphere storage

Abstract

1-Methylcyclopropene (1-MCP) inhibits ethylene production and development of superficial scald, thus leading to varied ripening capacity of d'Anjou pears (Pyrus communis L.). When exposed to elevated storage temperature, 1-MCP-treated fruit ripens normally but loses its green peel color. This study investigated the effect of 1-MCP treatment and postharvest storage conditions on storage quality and ripening capacity of d'Anjou pears harvested at commercial maturity for 8 months at 1.1 °C. Fruits with 1-MCP treatment at low O2 resulted in relatively low respiration rate and delayed ethylene production during 8 months of storage. Fruits stored under CA condition with 1-MCP treatment not only showed low incidence of superficial scald and decay but also retained flesh firmness (FF), chlorophyll content (IAD) and hue angle compared with fruits that underwent other treatments during the same storage period. However, about 20% and 15% fruits under 1% O2 condition with 1-MCP treatment developed peel black speck and pithy brown core at the end of storage period, respectively. CA condition with 1-MCP treatment prolonged desirable eating quality of d'Anjou pears with retained titratable acidity and higher sensory score. Pears with or without 1-MCP treatment developed ripening capacity after 6 and 8 months of storage. 1-MCP-treated fruit under CA led to lower respiration and ethylene production rate but higher FF, IAD and hue angle during five days of ripening after long-term storage.