TY - JOUR
T1 - Influence of Time and Concentration of 1-MCP Application on the Shelf Life of Pear 'La France' Fruit
AU - Kubo, Yasutaka
AU - Hiwasa, Kyoko
AU - Owino, Willis Omondi
AU - Nakano, Ryohei
AU - Inaba, Akitsugu
N1 - Copyright:
Copyright 2020 Elsevier B.V., All rights reserved.
PY - 2003/12
Y1 - 2003/12
N2 - 'La France' pear (Pyrus communis L.) fruit were exposed to chilling temperature (-1°C) for a week to induce ethylene biosynthesis before they were transferred to 20°C to allow ripening. On 1, 4, or 7 days after the transfer to room temperature, fruit were treated with 20 μL·L -1 1-MCP for 12 hours. The 1-MCP treatments suppressed ethylene and carbon dioxide production significantly and slowed fruit softening. The shelf life period of fruit with desirable firmness treated with 1-MCP on day 4 was twice that of untreated fruit, with firmness of 1-MCP treated fruit on day 1 being higher than desirable while that of fruit treated on day 7 was lower than desirable. To determine the optimum 1-MCP concentration for treatment, fruit were exposed to 0.01 to 100 μL·L-1 1-MCP 3 days after the transfer to 20°C. The fruit treated with 1 μL·L-1 1-MCP and less ripened similarly to untreated fruit, having a shelf life of a week. 1-MCP treatments of 10 and 100 μL·L-1 inhibited ethylene and carbon dioxide production, and delayed fruit softening and occurrence of senescent breakdown. The flesh firmness of these fruit maintained suitable eating quality for more than 3 weeks. Our results indicate that 1-MCP treatment of 10 μL·L-1 at 20°C 3 to 4 days after initiation of ripening can extend the shelf life of 'La France' pear fruit. Chemical name used: 1-methylcyclopropene (1-MCP).
AB - 'La France' pear (Pyrus communis L.) fruit were exposed to chilling temperature (-1°C) for a week to induce ethylene biosynthesis before they were transferred to 20°C to allow ripening. On 1, 4, or 7 days after the transfer to room temperature, fruit were treated with 20 μL·L -1 1-MCP for 12 hours. The 1-MCP treatments suppressed ethylene and carbon dioxide production significantly and slowed fruit softening. The shelf life period of fruit with desirable firmness treated with 1-MCP on day 4 was twice that of untreated fruit, with firmness of 1-MCP treated fruit on day 1 being higher than desirable while that of fruit treated on day 7 was lower than desirable. To determine the optimum 1-MCP concentration for treatment, fruit were exposed to 0.01 to 100 μL·L-1 1-MCP 3 days after the transfer to 20°C. The fruit treated with 1 μL·L-1 1-MCP and less ripened similarly to untreated fruit, having a shelf life of a week. 1-MCP treatments of 10 and 100 μL·L-1 inhibited ethylene and carbon dioxide production, and delayed fruit softening and occurrence of senescent breakdown. The flesh firmness of these fruit maintained suitable eating quality for more than 3 weeks. Our results indicate that 1-MCP treatment of 10 μL·L-1 at 20°C 3 to 4 days after initiation of ripening can extend the shelf life of 'La France' pear fruit. Chemical name used: 1-methylcyclopropene (1-MCP).
KW - 1-methylcyclopropene
KW - Ethylene
KW - Fruit softening
KW - Pyrus communis
KW - Respiration
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U2 - 10.21273/hortsci.38.7.1414
DO - 10.21273/hortsci.38.7.1414
M3 - Article
AN - SCOPUS:0141703860
VL - 38
SP - 1414
EP - 1416
JO - Hortscience: A Publication of the American Society for Hortcultural Science
JF - Hortscience: A Publication of the American Society for Hortcultural Science
SN - 0018-5345
IS - 7
ER -