Efficacy of 1-methylcyclopropene on the mitigation of storage disorders of “Rocha” pear under normal refrigerated and controlled atmospheres

Abstract

Alternatives are needed for long-term preservation of European pears (Pyrus communis L.) after the ban on diphenylamine. "Rocha" pear fruit harvested at commercial maturity were treated with 1-methylcyclopropene (1-methylcyclopropene, SmartFresh™) and diphenylamine and stored at 0 ℃, 90-95% relative humidity, under normal atmosphere for up to six months or under controlled atmosphere (controlled atmosphere, 3 kPa O2 + 0.7 kPa CO2) for up to 9.4 months. At 312 nl l(-1), 1-methylcyclopropene reduced softening and yellowing, and increased soluble solids content during shelf life in comparison with fruit treated with diphenylamine. 1-Methylcyclopropene at 312 nl l(-1) was also more effective than diphenylamine in reducing superficial scald and internal browning disorders. 1-Methylcyclopropene at 150 nl l(-1) had little effect on ripening-related changes but was effective against physiological disorders of pears stored in regular atmosphere or under controlled atmosphere. Delayed controlled atmosphere slightly reduced internal browning disorders but increased superficial scald. 1-Methylcyclopropene at 312 nl l(-1) reduced physiological disorders in "Rocha" pear under refrigerated storage and delayed ripening-related softening and color changes during shelf life. At 150 nl l(-1), 1-methylcyclopropene is as effective as diphenylamine against storage disorders without ripening impairment.

1-Methylcyclopropene affects the shelf-life quality of controlled atmosphere stored ‘Cold Snap™’ pears

“…Moreover, we found there was no effect of pre-storage conditioning on ripening attributes in 'Cold Snap™' pears, including the dynamics of firmness loss and peel yellowing, which is consistent with previous research showing that a 46-d pre-storage conditioning period does not alter ripeningrelated processes in 'Rocha' pears following their removal from CA storage . The absence of a clear pre-storage conditioning effect in the current study could be due to the short periods of 3 and 7 d relative to the lengthy periods of 21 to 56 d used in other studies (Saquet et al 2003;Almeida et al 2016;.…”

“…Finally, there is no clear impact of pre-storage conditioning period on SSC and titratable acidity of 'Cold Snap™' pears. Similarly, SSC and titratable acidity levels in 'Rocha' pears are not affected when conditioned at 0°C for 56 d prior to CA storage (Almeida et al 2016).…”

“…The impact of pre-storage conditioning on disorder development is not always consistent; for example, conditioning at 10°C for 5 d reduces the incidence of internal breakdown in 1-MCP-treated 'd'Anjou' pears, whereas longer and (or) warmer pre-storage conditioning regimes do not (Bai et al 2006). Furthermore, pre-storage conditioning promotes internal browning in 'Rocha' pears with ultra-low O 2 (i.e., 0.5 kPa), but increases susceptibility with 3 kPa O 2 (Almeida et al 2016). Moreover, we found there was no effect of pre-storage conditioning on ripening attributes in 'Cold Snap™' pears, including the dynamics of firmness loss and peel yellowing, which is consistent with previous research showing that a 46-d pre-storage conditioning period does not alter ripeningrelated processes in 'Rocha' pears following their removal from CA storage .…”

“…Controlled atmosphere related disorders, including internal cavities, are eliminated in 'Conference' pears held at 0°C for 21 d prior to CA storage, and there is no overall effect on fruit quality, including changes in firmness (Saquet et al 2003). Internal browning disorders are also controlled in 'Rocha' pears held at 0°C for 46 to 56 d prior to CA storage, but the incidence of superficial scald is exacerbated following removal from a CA environment (Almeida et al 2016;. Controlled atmosphere related disorders in apples are minimized by incorporating a pre-CA storage conditioning period of 5 to 7 d at temperatures of 10°C to 20°C (Contreras et al 2014;Lum et al 2016a).…”

Effects and Mechanism of 1-Methylcyclopropene and Ethephon on Softening in Ailsa Craig Tomato Fruit

“…At present, it was reported that 1‐MCP reduced physiological disorders in “Rocha” pear and delayed ripening‐related softening and color changes during shelf life (Almeida et al . ).The effect of 1‐MCP treatment is also associated with ethylene production, and it has less effect when fruit began to soften (Trinchero et al . ).…”