This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Similar articles in Web of Science Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Fu, L. Articles by Jiang, W. Search for Related Content Social Bookmarking                         What's this?

Effect of 1-Methylcyclopropene on Fruit Quality and Physiological Disorders in Yali Pear (Pyrus bretschneideri Rehd.) During Storage

J. Cao

Q. Li

L. Lin

College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 111, Qinghua Donglu No. 17, Beijing, 100083, PR China

W. Jiang

College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 111, Qinghua Donglu No. 17, Beijing, 100083, PR China; jwb{at}cau.edu.cn

The effects of 1-methylcyclopropene (1-MCP) on the fruit quality and physiological disorders in Yali pear (Pyrus bretschneideri Rehd.) after harvest were researched. The fruit was exposed to 0, 0.01, 0.1, 0.2 or 0.5 µL/L 1-MCP for 24h, or exposed to 0.2 µL/L 1-MCP for 0, 12, 24 or 48h. Thereafter, the fruit was stored at 20°C and 85–95% RH. Pears treated with 1-MCP maintained higher firmness and soluble solids content than those of the control fruit. The incidence and index of core browning (CB) in Yali pears was reduced by 91% and 97% by 1-MCP treatment 100 days after storage, respectively. The occurrence of black and withered stems in Yali pears was also reduced by 59% by 1-MCP 32 days after storage. The 1-MCP treatment had an inhibitory effect on ethylene production and respiration rate in the pears. The activities of antioxidant enzymes (catalase, superoxide dismutase and peroxidase) were all significantly higher in 1-MCP-treated pears than in the control fruit. The beneficial effect of 1-MCP on improving postharvest quality and reducing physiological disorders in Yali pears might be due to its ability to increase the antioxidant potential as well as to delay fruit ripening and senescence. The 1-MCP is recommended to control Yali pear disorders during storage.

Key Words: pear • fruit • 1-methylcyclopropene • quality • core browning • stem

Food Science and Technology International, Vol. 13, No. 1, 49-54 (2007)
DOI: 10.1177/1082013207075600


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?