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

Frontiers in Plant Science
Pan ShuYanyin Guo

Abstract

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 c...Continue Reading

References

Jun 12, 2003·Journal of Agricultural and Food Chemistry·Luiz C ArgentaJames P Mattheis
Dec 8, 2005·Journal of Agricultural and Food Chemistry·Anna RizzoloPaola Eccher Zerbini
Jun 18, 2011·Journal of the Science of Food and Agriculture·Maria-Angeles ChiribogaInmaculada Recasens
Feb 7, 2013·The New Phytologist·Natalia DudarevaIan Kaplan
Feb 6, 2014·Journal of the Science of Food and Agriculture·Rinaldo BotondiFabio Mencarelli
Oct 17, 2015·Food Chemistry·Xiaotang YangZhaoqi Zhang

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