Fruit ripening compounds discovered

摘要

The compounds might solve ripening problems in pears treated with MCP.Scientists at Washington State University have discovered ripening compounds that show promise for making pears ripen more predictably.Pears are mature, but unripe and hard when they are harvested, and some varieties, such as d'Anjou, require a period of chilling in storage before they will ripen.Ripening problems can also occur when pears are treated with MCP (1-methylcyclopropene), a product used to maintain the quality of apples inapplied them to fruit, they triggered the conversion of starch to sugar in the fruit, releasing ethylene as a byproduct within 48 hours. This runs contrary tothe generally accepted idea that ethylene triggers the conversion of starch to sugars.