Articles
EFFECTS OF HARVEST MATURITY, PRODUCTION YEAR, STORAGE TEMPERATURE, AND POST-STORAGE ETHYLENE CONDITIONING ON RIPENING CAPACITY OF 1-MCP TREATED ‘D’ANJOU’ PEARS
Article number
1094_77
Pages
573 – 578
Language
English
Abstract
A continuing challenge for commercializing 1-methylcyclopropene (1-MCP) to control superficial scald (SS) and extend storage life of dAnjou pear (Pyrus communis L.) is how to initiate ripening capacity (RC) in 1-MCP treated fruit following cold storage. DAnjou pears harvested at 3 maturities (H1 ≈ 66.7 N, H2 ≈ 58.0 N, and H3 ≈ 55.6 N) were treated with 1-MCP at 0.15 µl L-1 and stored either at the commercial storage temperature -1.1°C (1-MCP at -1.1°C), or at 1.1°C (1-MCP at 1.1°C) or 2.2°C (1-MCP at 2.2°C) for 8 months in 2011 and 2012. Control fruit stored at -1.1°C developed RC and significant SS within 7 d at 20°C following 2-5 and 3-5 months in 2011 and 2012, respectively.
While 1-MCP at -1.1°C fruit developed neither RC nor SS for 8 months, 1-MCP at 1.1°C fruit developed RC with relatively low levels of SS within 7 d at 20°C following 5-8 and 6-8 months in 2011 and 2012, respectively. 1-MCP at 2.2°C fruit lost quality (yellowing and decay) quickly during storage.
Post-storage ethylene conditioning could not ripen 1-MCP at -1.1°C fruit until 7-8 and 8 months in 2011 and 2012, respectively, however, ripened 1-MCP at 1.1°C fruit following 4-6 months in both production years.
H1 and H2 fruit were similar in responding to 1-MCP with respect to developing RC. 1-MCP treated H3 fruit developed RC following 7-8 months of storage at -1.1°C in 2011 but did not develop RC for 8 months in 2012. In conclusion, storage at 1.1°C can facilitate the initiation of RC in 1-MCP treated dAnjou pears with relatively low SS following 6-8 months of cold storage; PSEC can ripen the 1-MCP at 1.1°C fruit following 4-6 months of cold storage.
Late harvest may not be a useful protocol for ripening 1-MCP treated dAnjou pears due to an inconsistent efficacy among production years.
While 1-MCP at -1.1°C fruit developed neither RC nor SS for 8 months, 1-MCP at 1.1°C fruit developed RC with relatively low levels of SS within 7 d at 20°C following 5-8 and 6-8 months in 2011 and 2012, respectively. 1-MCP at 2.2°C fruit lost quality (yellowing and decay) quickly during storage.
Post-storage ethylene conditioning could not ripen 1-MCP at -1.1°C fruit until 7-8 and 8 months in 2011 and 2012, respectively, however, ripened 1-MCP at 1.1°C fruit following 4-6 months in both production years.
H1 and H2 fruit were similar in responding to 1-MCP with respect to developing RC. 1-MCP treated H3 fruit developed RC following 7-8 months of storage at -1.1°C in 2011 but did not develop RC for 8 months in 2012. In conclusion, storage at 1.1°C can facilitate the initiation of RC in 1-MCP treated dAnjou pears with relatively low SS following 6-8 months of cold storage; PSEC can ripen the 1-MCP at 1.1°C fruit following 4-6 months of cold storage.
Late harvest may not be a useful protocol for ripening 1-MCP treated dAnjou pears due to an inconsistent efficacy among production years.
Publication
Authors
Yan Wang, Xingbin Xie, D. Sugar
Keywords
Pyrus communis, 1-methylcyclopropene, superficial scald, recovering ripening capacity
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