ISHS Acta Horticulturae 671: IX International Pear Symposium
EXTENDING SHELF-LIFE OF PARTIALLY RIPENED ‘D’ANJOU’ PEARS BY 1-METHYLCYCLOPROPENE TREATMENT |
| Authors: | J. Bai, P.M. Chen |
| Keywords: | Pyrus communis, flesh firmness, conditioning, ethylene, softening, SmartFresh™ |
| Abstract:
‘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. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
