Effects of 1-MCP Treatment on the Shelf Life of “Yueyinzaocui” Pear

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• 作者：Xiaoxiao Chang ; Yusheng Lu ; Jianping Pan ; Jishui Qiu ; Yang Zeng ; Zhixiong Lin and Xinbo Guo
• 刊名：Journal of Food Processing and Preservation
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：40
• 期：4
• 页码：675-680
• 全文大小：112K
• ISSN：1745-4549

文摘

“Yueyinzaocui” pear (Pyrus pyrifolia cv. “Yueyinzaocui”) is a variety with good quality that is cultivated in the northeast area of Guangdong province in China and harvested from late June to early July, but it only has a 1-week shelf life. For the purpose of extending the shelf life of the “Yueyinzaocui” pear, 1 μL/L of 1-MCP (methylcyclopropene) was used to treat postharvest fruit. The results showed that fruit firmness continuously decreased; however, the respiration rate, ethylene production, β-GAL (galactosidase) activity and β-GAL transcript level increased during storage at room temperature. Compared with untreated fruit, the decline of fruit firmness during storage was delayed in 1-MCP-treated fruit. Fruit respiration rate was decreased and the ethylene production peak was postponed by 1-MCP treatment. The activity of β-GAL and transcript level of β-GAL gene was reduced, and the shelf life of the “Yueyinzaocui” pear at room temperature was extended for 10 days by 1-MCP treatment.