Effects of 1-MCP Treatment on the Ethylene Synthesis of Postharvest Yali Pear Seeds

摘要

The effects of 1-MCP treatment on the ethylene synthesis of Yali pear seeds of different harvest maturity were evaluated during storage. Yali pear fruit(early harvested and late harvested) were treated with 1.0 μL·L~(-1) 1-MCP for 20 h at room temperature, packaged in PE plastic film and then stored at 0±1°C for 180 days. The results show that the respiration, ethylene production, ACC content, ACO and ACS activities of the seeds of early harvested Yali pear fruit with 1-MCP treatment decrease significantly during storage, the peaks decrease and are delayed for 60 days. But 1-MCP treatment has no significant effects on the indexes related with ethylene synthesis to the seeds of late harvested fruit. 1-MCP can be used to inhibit the synthesis of ethylene in the seeds effectively and keep the quality and extend the shelf life of early harvested Yali pear fruit.