Postharvest quality of 'Rocha' pears treated with different doses of 1-methylcyclopropene
Fruit of 'Rocha' pear were harvested, cold-stored at 1°C for 4 days and then treated with 1-methylcyclopropene (1-MCP) at 0, 100, 200, 300, 400 or 500 nL L-1. After treatment, fruit were packed in paper boxes lined with a low-density polyethylene film (40 µm) and stored for 40, 80 or 120 days at 1±0.5°C. After removal from storage, fruit were assessed for quality during shelf-life (5 and 10 days at 20±2°C). The dose of 1-MCP required to delay flesh firmness loss effectively was dependent on the period of fruit cold storage. For pears cold-stored for 40, 80 and 120 days, the effective doses of 1-MCP to preserve highest flesh firmness during 10 days of shelf-life were ≥200, ≥300 and ≥400 nL L-1, respectively. Fruit treated with 1-MCP at doses ≥200 nL L-1 had delayed yellowing of the skin during cold storage, after 5 or 10 days of shelf-life, with a more substantial effect for shorter cold-storage periods (40 and 80 days). Fruit treated with 1-MCP had higher values of titratable acidity (TA) and soluble solids content (SSC) and reduced incidence of decay and internal browning. Doses of 1-MCP ≥300 and ≥100 nL L-1 were most effective for best preservation of TA and SSC, respectively, regardless of cold-storage and shelf-life periods. 1-MCP at doses ≥100 nL L-1 was effective in controlling decay and internal browning in fruit cold-stored for 80 and 120 days.
do Amarante, C.V.T., Steffens, C.A., Argenta, L.C. and Scolaro, A. (2017). Postharvest quality of 'Rocha' pears treated with different doses of 1-methylcyclopropene. Acta Hortic. 1179, 87-92
Pyrus communis L., fruit, ethylene, ripening, decay, physiological disorder