'Packham's Triumph' Pear Response to 1- Methylcyclopropene and Nitric Oxide Treatments

Abstract

-This study aimed at assessing the effect of 1-methylcyclopropene (1-MCP), gas-nitric oxide (NO) and sodium nitroprusside (SNP) on ripening of 'Packham's Triumph' pears. The treatments consisted of T 1 ) control; T 2 ) 300 ppb 1-MCP; T 3 ) 1 mM SNP; T 4 ) 10 ppm NO; and T 5 ) 20 ppm NO. The fruit treated with 1-MCP showed significantly higher values for flesh firmness, texture, and peel green color, besides lower respiratory rates and ethylene production. On the other hand, NO and SNP treatments did not reduce fruit respiratory rate and ethylene production. Flesh firmness and textural features were maintained by treating fruit with 20 ppm NO after leaving chambers. Treatments using 1 mM SNP and 20 ppm NO kept peel green color (higher hue angle) when compared to control, without decreasing fruit yellowing during the shelf life. The application of 300 ppb 1-MCP prevented buttery texture and yellowing in 'Packham's Triumph' pear fruit during environment condition exposure. The use NO at 20 ppm kept flesh firmness during storage, however, with subsequent reduction of this variable in environmental conditions. The treatments with 1mM SNP and 20 ppm NO maintained green peel of pear fruit, even after exposure to environmental conditions, but not limiting yellowing. Keywords

Use of nitric oxide for ripening delay and oxidative stress reduction in Cavendish banana stored in a controlled atmosphere

“…Flesh firmness maintenance can be explained by the lower ethylene production of the fruit in 1 μl/L NO applied daily and 5 μl/L NO applied every 5 days of CA storage. Other studies have also demonstrated the effectiveness of NO in maintaining the flesh firmness of different fruit types, which is related to lower ethylene production and lower activity of cell wall enzymes (Gergoff et al, 2017; Hendges et al, 2016; Singh et al, 2009; Sun et al, 2011). In banana, the application of NO showed higher flesh firmness and reduced the activity of the enzymes pectinmethylesterase, polygalacturonase, and endo‐β‐1,4‐glucanase (Cheng et al, 2009).…”

Treatment with nitric oxide preserves the quality of cold stored ‘Cripps Pink’ apples

“…In 'Galaxy' apples there was also no observed effect of the application of NO on the maintenance of flesh firmness after storage (Brackmann et al 2017). However, in 'Feicheng' peaches (Sun et al 2011;Zhu et al 2006), ' Amber Jewel' plums (Singh et al 2009) and 'Packhams Triumph' pears (Hendges et al 2016), NO treatment led to higher flesh firmness after storage. This divergence of results between studies could be due to the different species of fruit, as well as to the experimental procedures adopted.…”

“…A higher h° value in the apple skin represents less yellow coloration, which indicates a lower degree of matureness, since the skin color is a trustworthy indicator of fruit maturation (Saure 1987). In 'Packhams Triumph' pears, a lower degree of yellowing of the skin was observed following the application of NO (Hendges et al 2016). The lower h° value observed in the fruit control group after 70 days of storage and plus 7 days of shelf life visually indicated more mature fruit.…”

Quality of “Cripps Pink” apples following the application of 1‐MCP, ethanol vapor and nitric oxide as pretreatments for controlled atmosphere storage

“…Eth dose was defined based on preliminary tests (unpublished data). The doses of NO evaluated were established based on the results obtained in other fruits (Hendges et al., 2016; Singh et al., 2009).…”

“…For the treatments with NO, the gas (NO 1,000 µl L −1 + N 2 balance) was added to the interior of the hermetic mini‐chambers until pre‐established concentrations were achieved (10 and 20 µl L −1 ), with exposure for 2 hr in an environment with 1 kPa of O 2 + ≤0.1 kPa of CO 2 and 20 ± 3°C (Hendges et al., 2016).…”