Effect of 1-MCP on Quality of Different Harvested ‘Wujiuxiang’ Pears during Cold Storage
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Abstract:
‘Wujiuxiang’ pear showed a rapid softening and presented superficial scald on peel during a long term cold storage and at shelf life. In this study, the ‘Wujiuxiang’ pear harvested at three different dates were applied and treated with 1.0 μL/L 1-methylcyclopropene (1-MCP), then placed at 0 ℃ for cold storage and after forward for shelf storage at 20 ℃. The results indicated that the firmness of the pear decreased and soluble solid content (SSC) increased. Superficial scald of peel and core browning were enhanced during cold storage, and theses changes were more significant during shelf storage. 1-MCP had less influence on firmness and SSC during cold storage, but significantly delayed the softening and increased SSC at shelf life after cold storage, and this effect was more obvious in later harvested fruits. 1-MCP also decreased the indexes of superficial scald and core browning, which was more visible at shelf life. It also markedly inhibited the biosynthesis of α-farnesene and conjugated trienol of peel. The comprehensive analysis suggested the 1-MCP significantly reduced softening and superficial scald at shelf life, and maintained higher quality of earlier harvested fruits. The reduction of superficial scald by 1-MCP was closely correlated with the inhibition on production of the conjugated trienol of peel in ‘Wujiuxiang’ pear.
