EXTENDING SHELF-LIFE OF PARTIALLY RIPENED D’ANJOU PEARS BY 1-METHYLCYCLOPROPENE TREATMENT

‘d’Anjou’ pears (Pyrus communis L.) were pre-conditioned with 100 µL L^-1 (ppm) ethylene at 20°C for 0 (un-conditioned), 1, 2, 3, and 4 day(s) after being stored in regular atmosphere (RA) for 2 and 4 months or in controlled atmosphere (CA) (2 kPa O₂ + 1 kPa CO₂) for 8 months at -1°C. Both un-conditioned and ethylene pre-conditioned fruit were then subjected to either 1.0 µL L^-1 (ppm) 1-methylcyclopropene (MCP) or air (no MCP; control) at 20°C for 24 hours.
Regardless of storage condition and length, MCP-treated fruit softened much slower than control fruit if the fruit had been pre-conditioned with 100 ppm ethylene for 3 d or shorter at 20°C. We have demonstrated that 1 ppm MCP treatment of partially ripened ‘d’Anjou’ pears extends the shelf life for as long as 14 days in the retail markets.

IX International Pear Symposium

J. Bai, P.M. Chen

Pyrus communis, flesh firmness, conditioning, ethylene, softening, SmartFresh¿

https://doi.org/10.17660/ActaHortic.2005.671.46