1-methylcyclopropene (1-MCP) for extending postharvest quality of 'Cuiguan' pears (Pyrus pyrifolia Nak.)

文献类型： 外文期刊

第一作者： Chang, Youhong

作者： Chang, Youhong;Lin, Jing;Yan, Zhimei

作者机构：

关键词： Asian pear;ethylene;ripening;physiological disorders;firmness

期刊名称：PROCEEDINGS OF THE INTERNATIONAL SYMPOSIUM ON THE ROLE OF POSTHARVEST TECHNOLOGY IN THE GLOBALISATION OF HORTICULTURE

ISSN： 0567-7572

年卷期： 2008 年 768 期

页码：

收录情况： SCI

摘要： 'Cuiguan' pears were harvested at 80% ripe stage, treated with 1-MCP at 1 mu l.L(-1) for 15h at room temperature (25 +/- 2 degrees C), and then stored at 20 +/- 2 degrees C in unsealed plastic bags. Fruit firmness, ethylene production, TA, SSC and MDA were determined at 5-day intervals, and development of black skin was also noted during storage. Fruit treated with 1-MCP were firmer throughout storage compared with controls. Firmness was 4.75 kg cm(-2) in fruit treated with 1-MCP on day 25 Oast day of control), while only 4.02 kg cm(-2) in controls. 1-MCP not only delayed the ethylene climacteric peak by 10 d but reduced ethylene production rate as well. The magnitude of the ethylene peak was 50% lower in fruit treated with 1-MCP than in control fruit. Soluble solids content and titratable acidity, in fruit treated with 1-MCP were higher and malonyl dialdehyde levels were lower than in control fruit during storage. 1-MCP was very effective in preventing the development of black skin. Black skin did not occur during storage in 1-MCP treated fruit, but it developed began appearing on control fruit after 15 d of storage. These results indicated that 1-MCP had a positive effect on maintaining postharvest shelf-life of 'Cuiguan' pear fruits.

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