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`La France' pear ( Pyrus communis  L.) fruit were exposed to chilling temperature (-1 °C) for a week to induce ethylene biosynthesis before they were transferred to 20 °C to allow ripening. On 1, 4, or 7 days after the transfer to room temperature, fruit were treated with 20 μL·L -1  1-MCP for 12 hours. The 1-MCP treatments suppressed ethylene and carbon dioxide production significantly and slowed fruit softening. The shelf life period of fruit with desirable firmness treated with 1-MCP on day 4 was twice that of untreated fruit, with firmness of 1-MCP treated fruit on day 1 being higher than desirable while that of fruit treated on day 7 was lower than desirable. To determine the optimum 1-MCP concentration for treatment, fruit were exposed to 0.01 to 100 μL·L -1  1-MCP 3 days after the transfer to 20 °C. The fruit treated with 1 μL·L -1  1-MCP and less ripened similarly to untreated fruit, having a shelf life of a week. 1-MCP treatments of 10 and 100 μL·L -1  inhibited ethylene and carbon dioxide production, and delayed fruit softening and occurrence of senescent break down. The flesh firmness of these fruit maintained suitable eating quality for more than 3 weeks. Our results indicate that 1-MCP treatment of 10 μL·L -1  at 20 °C 3 to 4 days after initiation of ripening can extend the shelf life of `La France' pear fruit. Chemical name used: 1-methylcyclopropene (1-MCP).

Influence of Time and Concentration of 1-MCP Application on the Shelf Life of Pear `La France' Fruit