Effect of 1-Methylcyclopropene on Superficial Scald Associated with Ethylene Production, α-Farnesene Catabolism, and Antioxidant System of Over-Mature ‘d’Anjou’ Pears After Long-Term Storage

Improving storability, physiological disorders, and antioxidant properties of ‘Bartlett’ and ‘d’Anjou’ pears (Pyrus communisL.) by pre‐harvest 1‐methylcyclopropene spraying

“…Consumers enjoy European pears because of their buttery and buttery‐juicy textural properties with full flavour when ripe (Gallardo et al , 2011). However, both delayed harvest and long‐term storage induced the development of coarse and dry (mealy) texture and off flavour in pears (Villalobos‐Acuña et al , 2011; Calvo et al , 2015; Zhi & Dong, 2018). Rapid deterioration of eating quality and high rates of disorders occurring in over‐mature pears would diminish repeat consumer purchases (Gallardo et al , 2011).…”

“…Additionally, delayed harvest resulted in high MDA content that might be due to the loss of 1-MCP efficacy during storage. Elevated Figure 1 Effect of pre-harvest application of 1-methylcyclopropene (1-MCP) on ethylene production (EPR) and respiration rates (RR) of 'Bartlett' (a and c) and 'd'Anjou' (b and d) pears at two harvest dates (H1 and H2) following 5 and 8 months of storage at À1.1 AE 0.5°C plus 1 day at 20°C, respectively Figure 2 Effect of pre-harvest application of 1-methylcyclopropene (1-MCP) on flesh firmness (FF), peel chlorophyll content, soluble solids content (SSC) and titratable acidity (TA) of 'Bartlett' (a, c, e and g) and 'd'Anjou ' (b, d, f and h) pears at H1 and H2 following 5 and 8 months of cold storage plus 1 days at 20°C, respectively antioxidants and total antioxidant capacity in postharvest 1-MCP-treated fruit were attributed to scavenging the oxidative stress and providing a great reduction in storage disorders incidence (Dong et al, 2015;Lum et al, 2016;Zhi & Dong, 2018). In this study, similar results were observed with high TF content and total antioxidant capacity in either cultivar responding to 1-MCP spraying during storage and ripening.…”

“…‘D’Anjou’ and ‘Bartlett’ pear are two main European pear cultivars ( Pyrus communis L.) grown in the United States of Pacific Northwest (PNW) regions. Recommended harvest maturity for ‘Bartlett’ and ‘d’Anjou’ pear is indicated by flesh firmness (FF) at 84 and 67 N; maturity is completed at 76 and 58 N, respectively, over the course of 14 days (Wang et al , 2016; Zhi & Dong, 2018). However, labour shortages and hot growing seasons narrow the harvest window, and as a result, a significant number of pears are picked at an over‐mature stage.…”

“…Over‐mature pears are more prone to reduced FF, yellowing, physiological disorders (i.e. decay and scald) and rapid softening after long‐term storage or long‐distance shipping (Villalobos‐Acuña et al , 2011; Calvo et al , 2015; Zhi & Dong, 2018). Therefore, developing strategies to slow on‐tree fruit maturation will give high returns to growers and industries by retaining high quality in pears delivered to market.…”

Ripening Characteristics and Pigment Changes in Russeted Pear Fruit in Response to Ethylene and 1-MCP

“…However, initiating ripening capacity of the 1-MCP treated fruit following cold storage is a challenge [22]. Recently, Zhi and Dong [23] provided the preliminary basis for commercial application of 1-MCP in over-mature pears and demonstrated its potential for maintaining fruit quality and reducing the incidence of superficial scald.…”