THE EFFECT OF 1-MCP ON INTERNAL BROWNING INCIDENCE OF ASIAN PEAR (PYRUS SEROTINA REHD.)
This study was conducted in order to determine the effect of 1-MCP treatment on KS6 Asian pear fruit in relation to internal browning development after long-term storage. Fruit were harvested on the commercial basis and the experiment was arranged base on completely randomized design (CRD) with factorial arrangement. Fruit were treated with 0 and 2 µl L-1 1-MCP. Treated fruit were stored in 0.5°C for 120 days. There was no significant difference between control and treated fruit for fruit ripening and quality parameters at harvest time. 1-MCP treatment delayed ripening and prolonged storage life as indicated by delayed loss of firmness, TA and delayed surface color changes. 1-MCP did not significantly affect SSC levels. Total phenolic compounds increased over time in fruit flesh but, were retarded or delayed in 1-MCP treated fruit. Ascorbic acid concentrations determined from fruit samples taken around fruit core area were diminished during storage time but, 1-MCP relatively turned down this decreasing rate. Higher catalase activity was observed in 1-MCP treated fruit versus control fruit. However, the effects of 1-MCP on superoxide dismutase activities in fruit flesh were not significant. Polyphenoloxidase activities and internal browning index increased simultaneously but, 1-MCP significantly retarded this increasing rate. Results indicated that internal browning index in KS6 in 1-MCP treated fruit was significantly less than control after 120-day cold storage, although this disorder was not completely controlled.
Yazdani, N., Arzani, K., Mostofi, Y. and Shekarchi, M. (2013). THE EFFECT OF 1-MCP ON INTERNAL BROWNING INCIDENCE OF ASIAN PEAR (PYRUS SEROTINA REHD.). Acta Hortic. 1012, 1523-1528
Asian pear, 1-MCP, internal browning, antioxidant enzymes, storage disorder