Articles
PREVENTING RIPENING BLOCKAGE IN 1-MCP TREATED ‘ABATE FETEL’ PEARS BY STORAGE TEMPERATURE MANAGEMENT
Article number
1079_24
Pages
215 – 221
Language
English
Abstract
Many cultivars of European pears, treated with 1-methylcyclopropene
(1-MCP), undergo a blockage of the ripening process that does not resume during shelf life.
We evaluated the possibility to use different storage temperatures to prevent ripening blockage by 1-MCP and at the same time inhibit superficial scald.
Early and optimal harvested Abate Fetel pears were treated with 320 nl L-1 1-MCP for 24 h at 2°C. Subsequently the fruits were stored in air at -1 and 1°C for 17 and 34 weeks, respectively.
All fruits treated with 1-MCP, depending on storage type and length, had lower ethylene production, compared with untreated controls.
While treated fruits kept at 1°C were still firm at the end of storage and ripened normally to eating quality, softening and peel yellowing were prevented in fruit kept at -1°C. Superficial scald damaged the fruits kept at -1°C but not those stored at 1°C. 1-MCP treatment fully prevented scald.
During storage the concentration of α-farnesene increased up to 17 weeks while conjugated trienols reached a peak after 34 weeks with large differences between -1 and 1°C. 1-MCP effectively reduced conjugated trienol accumulation at both storage temperatures.
Results indicate the importance of raising the storage temperature from -1 to 1°C for reducing susceptibility to superficial scald, to avoid the ripening blockage by 1-MCP mainly in early picked fruit.
(1-MCP), undergo a blockage of the ripening process that does not resume during shelf life.
We evaluated the possibility to use different storage temperatures to prevent ripening blockage by 1-MCP and at the same time inhibit superficial scald.
Early and optimal harvested Abate Fetel pears were treated with 320 nl L-1 1-MCP for 24 h at 2°C. Subsequently the fruits were stored in air at -1 and 1°C for 17 and 34 weeks, respectively.
All fruits treated with 1-MCP, depending on storage type and length, had lower ethylene production, compared with untreated controls.
While treated fruits kept at 1°C were still firm at the end of storage and ripened normally to eating quality, softening and peel yellowing were prevented in fruit kept at -1°C. Superficial scald damaged the fruits kept at -1°C but not those stored at 1°C. 1-MCP treatment fully prevented scald.
During storage the concentration of α-farnesene increased up to 17 weeks while conjugated trienols reached a peak after 34 weeks with large differences between -1 and 1°C. 1-MCP effectively reduced conjugated trienol accumulation at both storage temperatures.
Results indicate the importance of raising the storage temperature from -1 to 1°C for reducing susceptibility to superficial scald, to avoid the ripening blockage by 1-MCP mainly in early picked fruit.
Publication
Authors
A. Folchi, P. Bertolini , D. Mazzoni
Keywords
Pyrus communis, 1-MCP, ethylene, superficial scald, skin colour, firmness
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