Effect of Slow-release 1-Methylcyclopropene Treatment on Shelf Quality of ‘Anjou’ Pears after Controlled Atmosphere Storage

LI Xiaojuan; NIE Yuhong; ZHI Huanhuan; DONG Yu

doi:10.13386/j.issn1002-0306.2021040330

Volume 42 Issue 24

Dec. 2021

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Science and Technology of Food Industry > 2021 > 42(24): 306-312. > DOI: 10.13386/j.issn1002-0306.2021040330

LI Xiaojuan, NIE Yuhong, ZHI Huanhuan, et al. Effect of Slow-release 1-Methylcyclopropene Treatment on Shelf Quality of ‘Anjou’ Pears after Controlled Atmosphere Storage[J]. Science and Technology of Food Industry, 2021, 42(24): 306−312. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040330.

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Effect of Slow-release 1-Methylcyclopropene Treatment on Shelf Quality of ‘Anjou’ Pears after Controlled Atmosphere Storage

1.
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
2.
Qinghai Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
3.
Department of Horticulture, Oregon State University, Hood River, OR 97031, USA

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Received Date: May 05, 2021
Available Online: October 19, 2021

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Abstract

Abstract

The slow-release 1-methylcyclopropene(1-MCP) at concentration of 3% was applied on ‘Anjou’ pears produced from two orchards after storing at controlled atmosphere(2.2% O₂) for 6 months. The effect of slow-release 1-MCP on physiological disorders, ethylene production rate, firmness, peel chlorophyll content, soluble solids content, and titratable acidity were investigated. These results would provide great information for commercial standard application. Results showed that the slow-release 1-MCP treatment could reduce the rates of decay and superficial scald and lower the contents of α-farnesene and conjugated trienols compared to the control. Additionally, slow-release 1-MCP inhibited the increase of ethylene production rate, retarded the reduction in firmness, peel chlorophyll degradation, and titratable acidity. However, it did not affect the soluble solids content. Notably, the firmness of 1-MCP-treated ‘Anjou’ pears produced from Lot 375 orchard(elevation at 114.30 m) decreased to 24.76 N after 21 d of shelf storage plus 10 d storage at −1.1 °C and the elevated ethylene production rate was observed. While the firmness of 1-MCP-treated ‘Anjou’ pears produced from Lot 39 orchard(elevation at 10.06 m) was 39.14 N and the ethylene production rate remained at a relatively lower level. Therefore, the slow-release 1-MCP could apply in ‘Anjou pears produced from high elevation orchards after storing at controlled atmosphere and through pears handling(i.e. pre-washing, sorting, packaging) during the labor shortage. This treatment provided great benefits in reducing physiological disorders and maintaining fruit quality without interfering fruit softening during shelf life.
- Pyrus communis L.,
- slow-release 1-methylcyclopropene,
- orchard location,
- superficial scald,
- softening

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