Articles
EFFECTS OF 1-MCP TREATMENT IN COMBINATION WITH ETHYLENE ON STORAGE BEHAVIOUR AND FRUIT RIPENING OF ‘CONFERENCE’ PEARS
Article number
1079_60
Pages
459 – 464
Language
English
Abstract
Postharvest softening of apple and pear can be effectively controlled by the application of 1-methylcyclocropene (1-MCP). An advantage of 1-MCP is its long lasting inhibition of ripening which can prevent major quality losses during shelf-life.
Most consumers require ripe pears, however, with a soft and juicy melting fruit texture.
After 1-MCP application, however, the ability of pear fruit to become soft ripe can be reduced and fruit show variation in appearance with non-homogenous colour changes ranging from green to yellow.
The aim of this work was to evaluate the effect of 1-MCP treatments alone or in combination with ethylene (imprinting) on storage and ripening behaviour and fruit quality of Conference pears.
One day after harvest, pears were treated with 1-MCP SmartFreshTM (300 ηl L-1 = commercial use rate or 600 ηl L-1) alone or in combination with ethylene (300, 450, 600, 900 ηl L-1). Fruits were analyzed after 6 months of storage in CA at 0°C, plus 5 and 10 days shelf-life at 20°C. The 1-MCP treatment alone, as well as in combination, with different ethylene concentrations led to a better maintenance of firmness, a slower skin yellowing, a delayed loss of acidity and an inhibition of respiration and ethylene production compared with untreated fruit.
Between the different ethylene treatments there were only slight differences concerning the effect on firmness.
The combination with the highest ethylene concentration (600 ηl L-1 1-MCP + ηl L-1 C2H4) significantly stimulated softening.
Concerning colour, titratable acidity, soluble solids and ethylene production, no differences between the 1-MCP + ethylene combinations were observed.
Only a slight stimulating effect on respiration by additional ethylene application was noticed.
However, a sensory analysis after ten days of shelf life resulted in better scores for 600 ηl L-1 1-MCP + 450 ηl L-1 ethylene and 600 ηl L-1 1-MCP + 600 ηl L-1 ethylene treated fruit than fruit treated with 600 ηl L-1 1-MCP alone; the latter was described as hard and poor in flavor.
Most consumers require ripe pears, however, with a soft and juicy melting fruit texture.
After 1-MCP application, however, the ability of pear fruit to become soft ripe can be reduced and fruit show variation in appearance with non-homogenous colour changes ranging from green to yellow.
The aim of this work was to evaluate the effect of 1-MCP treatments alone or in combination with ethylene (imprinting) on storage and ripening behaviour and fruit quality of Conference pears.
One day after harvest, pears were treated with 1-MCP SmartFreshTM (300 ηl L-1 = commercial use rate or 600 ηl L-1) alone or in combination with ethylene (300, 450, 600, 900 ηl L-1). Fruits were analyzed after 6 months of storage in CA at 0°C, plus 5 and 10 days shelf-life at 20°C. The 1-MCP treatment alone, as well as in combination, with different ethylene concentrations led to a better maintenance of firmness, a slower skin yellowing, a delayed loss of acidity and an inhibition of respiration and ethylene production compared with untreated fruit.
Between the different ethylene treatments there were only slight differences concerning the effect on firmness.
The combination with the highest ethylene concentration (600 ηl L-1 1-MCP + ηl L-1 C2H4) significantly stimulated softening.
Concerning colour, titratable acidity, soluble solids and ethylene production, no differences between the 1-MCP + ethylene combinations were observed.
Only a slight stimulating effect on respiration by additional ethylene application was noticed.
However, a sensory analysis after ten days of shelf life resulted in better scores for 600 ηl L-1 1-MCP + 450 ηl L-1 ethylene and 600 ηl L-1 1-MCP + 600 ηl L-1 ethylene treated fruit than fruit treated with 600 ηl L-1 1-MCP alone; the latter was described as hard and poor in flavor.
Publication
Authors
D.A. Neuwald, J. Streif , D. Kittemann
Keywords
Pyrus communis, 1-methylcyclopropene, ethylene modulate, ethylene application, ripening recovery, fruit quality
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