Improvement of postharvest storage quality of 'Red Clapp's' pears by treatment with 1-methylcyclopropene at low temperature.

摘要

Red Clapp's is a red pear (Pyrus communis) cultivar having a short storage life. Red Clapp's pears were treated with 1-methylcyclopropene at 0 (control), 0.1 or 0.2 micro l/litre at 0-1 degrees C for 24 h and stored at -0.5 degrees C for 15, 30, 45 or 60 days. After cold storage, fruit were allowed to ripen at 20 degrees C for 1, 7 or 14 days. No differences were detected between the control and the 1-MCP-treated fruit 1 day after cold storage. 1-MCP appeared to have a very limited effect on slowing ripening and preventing physiological disorders when applied at 0.1 micro l/litre. In contrast, pears treated with 0.2 micro l 1-MCP/litre softened at a noticeably lower rate than the control fruit after 7 days at 20 degrees C. Fruit firmness was considered appropriate for pear consumption (18-26 N) after 14 days at 20 degrees C, irrespective of the time stored at -0.5 degrees C. Physiological disorders (watery and core breakdown) were prevented during ripening at 20 degrees C when 0.2 micro l 1-MCP/litre was applied. No differences were detected in soluble solids content and titratable acidity between treated and untreated fruit after 45 and 60 days of storage at -0.5 degrees C plus 1 or 7 days ripening at 20 degrees C. Results suggest that 0.2 micro l 1-MCP/litre, combined with cooling techniques, delay Red Clapp's pear ripening and maintain quality during storage, and thus is a promising alternative for overcoming problems associated with the marketing of Red Clapp's pear.