Postharvest Biology and Technology of Pear

Nath, Amit; Panwar, Abhishek

doi:10.1007/978-3-319-76843-4_10

Cited by 3 publications

(1 citation statement)

References 83 publications

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“…The "Laiyang" pear has been recognized as a climacteric fruit since its ripening process is accompanied by ethylene and a respiration burst (Nath and Panwar, 2018). Methylcyclopropene (1-MCP), a strong inhibitor of ethylene perception, can effectively prevent ethylene biosynthesis, reduce tissue browning, and delay ripening of fruits and vegetables by permanently binding to ethylene receptors.…”

Section: Introductionmentioning

confidence: 99%

The Synergism of 1-Methylcyclopropene and Ethephon Preserves Quality of “Laiyang” Pears With Recovery of Aroma Formation After Long-Term Cold Storage

Shu

Min

et al. 2020

Front. Plant Sci.

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A "Laiyang" pear is a climacteric fruit with a special taste and nutritional value but is prone to a post-harvest aroma compound loss and a loss in fruit quality. In this study, pears were pretreated with 0.5 µl L −1 1-methylcyclopropene (1-MCP) at 20 • C for 12 h and then stored at 0 ± 1 • C for 150 days to evaluate the influence of 1-MCP on fruit quality and the changes in components of volatile aromas. In addition, pears were further treated with 2 mmol L −1 ethephon. The effects of ethephon on the recovery of aroma production were investigated during the 150 day storage at 0 ± 1 • C and the subsequent 7 day shelf life at 20 ± 1 • C. Treatment with 1-MCP inhibited firmness loss, increased electrical conductivity, reduced respiration and ethylene production rates as well as the contents of soluble solids, and maintained the storage quality of the fruits. However, 1-MCP treatment inhibited the emission of volatile aromas in pear fruits by decreasing the activities of various enzymes, such as lipoxygenase (LOX), hydroperoxide lyase (HPL), alcohol dehydrogenase (ADH), pyruvate carboxylase (PDC), and alcohol acetyltransferase (AAT). During the shelf-life, activities of the above mentioned enzymes were significantly enhanced, and a higher content of volatile aromas were found in fruits treated with 1-MCP + ethephon, while other qualities were not compromised. These results showed that 1-MCP treatment could effectively maintain the quality of the "Laiyang" pear during cold storage, and the additional application of ethephon on fruits during shelf-life may be a promising way to restore volatile aromas in pear fruits after long-term storage.

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Section: Introductionmentioning

confidence: 99%

The Synergism of 1-Methylcyclopropene and Ethephon Preserves Quality of “Laiyang” Pears With Recovery of Aroma Formation After Long-Term Cold Storage

Shu

Min

et al. 2020

Front. Plant Sci.

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Starch and Shellac Polymer Blends: A Promising Material for Extending Postharvest Fruit Shelf Life

Krongrawa,

Piyawatakarn,

Piriyaprasarth

et al. 2024

Starch Stärke

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This study optimizes edible coatings made from starch and shellac (SHL) polymer blends to enhance postharvest preservation of fruits. Various starch:SHL ratios are explored for the following four different starch sources: rice (RIC), corn (COR), glutinous rice (GLU), and tapioca (TAP). The resulting polymer blend films are comprehensively analyzed via X‐ray diffraction, Fourier‐transform infrared spectroscopy, contact angle measurements, and studies of swelling behavior, water solubility, water vapor permeability, and mechanical properties. Phase separation is noted in the RIC:SHL and COR:SHL polymer blend films, while the TAP:SHL and GLU:SHL polymer blend films exhibit homogeneity without discernible interactions between starch and SHL. However, the TAP:SHL blend films exhibit superior mechanical properties compared with the GLU:SHL polymer blend films. Furthermore, the wettability, swelling, and water vapor permeability decrease upon increasing the SHL content in the polymer blend films. Noteworthily, the TAP:SHL polymer blend demonstrates favorable properties for use in fruit coatings. In contrast to the 100% SHL film, the TAP:SHL coatings do not exacerbate anaerobic respiration‐related browning during storage assessment. The findings highlight TAP:SHL polymer blend as a promising renewable material for extending fruit shelf life postharvest.

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Alleviation of Vascular Bundle Browning in the Japanese Pear ‘Rinka’ by Preharvest Application of Ethephon

et al. 2022

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Vascular bundle browning (VBB) of the flesh tissue of the Japanese pear 'Rinka' was observed when the fruit was stored at 4°C. This symptom was not observed in mature fruit at harvest nor after storage at 25°C for one week following harvest; however, VBB frequently appeared when fruit was stored at 4°C. More than 50% of the fruit had the VBB symptom after storage at 4°C for one week. Further incidences and degrees of the symptoms were observed when the fruit was stored at 4°C for longer periods. No other cultivars have shown this kind of disorder induced by a short period of cold storage, indicating that VBB is a novel type of chilling injury (CI) in pears. The application of a 100 ppm ethephon (2-chloroethylphosphonic acid) solution at approximately 100 days after full flowering (DAF) significantly reduced the occurrence of VBB. Ethephon advances maturation and leads to an early harvest, causing a significant reduction in VBB, but ethephon-treated fruit harvested at the same harvest time as untreated fruit showed a reduced incidence of VBB. Treatment with 1-methylcyclopropene (1-MCP), an inhibitor of ethylene perception, increased the VBB development during cold storage and a subsequent storage period at 25°C. These results suggest that ethylene has a positive effect on alleviating the VBB development in the Japanese pear 'Rinka'.

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Postharvest Biology and Technology of Pear

Cited by 3 publications

References 83 publications

The Synergism of 1-Methylcyclopropene and Ethephon Preserves Quality of “Laiyang” Pears With Recovery of Aroma Formation After Long-Term Cold Storage

The Synergism of 1-Methylcyclopropene and Ethephon Preserves Quality of “Laiyang” Pears With Recovery of Aroma Formation After Long-Term Cold Storage

Starch and Shellac Polymer Blends: A Promising Material for Extending Postharvest Fruit Shelf Life

Alleviation of Vascular Bundle Browning in the Japanese Pear ‘Rinka’ by Preharvest Application of Ethephon

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