Changes in Ripening Behaviors of 1-MCP-Treated ‘d’Anjou' Pears After Storage

Autor:	P. M. Chen, R. A. Spotts
Rok vydání:	2005
Předmět:	Ethylene Ecology biology Chemistry Rosaceae food and beverages Cold storage Ripening Plant Science Horticulture biology.organism_classification 1-Methylcyclopropene Pera chemistry.chemical_compound Botany Agronomy and Crop Science Fruit tree Pyrus communis
Zdroj:	International Journal of Fruit Science. 5:3-18
ISSN:	1553-8621 1553-8362
DOI:	10.1300/j492v05n03_02
Popis:	1-Methylcyclopropene (1-MCP), an ethylene action inhibitor, was applied to ‘d’Anjou' pears (Pyrus communis L.) at 20°C between 2 and 5 days after harvest. Scald of ‘d’Anjou' pears was completely controlled by 1-MCP at a concentration between 0.05 and 0.3 µl l1 after a prolonged cold storage plus 7 days of exposure to an environment with or without 500 µl l1 ethylene at a temperature of 20°C or 25°C. 1-MCP inhibited the biosyntheses of α-farnesene and its oxidative products (conjugated trienes) and thus controlled scald. However, fruit treated with the above concentrations of 1-MCP did not ripen normally in an environment with or without ethylene. Ethylene production and fruit softening of 1-MCP-treated ‘d’Anjou' pears were inhibited during 7 and 15 days at 20°C. ‘d’Anjou' fruit treated with 0.01 and 0.02 µl l1 1-MCP ripened normally on day 7 at 20°C after 3 months of cold storage at − 1°C, and ripened fruit did not develop any incidence of scald. Untreated fruit developed substantial scald. After...
Databáze:	OpenAIRE
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