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Effects of Lovastatin treatment on ethylene production, α-farnesene biosynthesis, and scald development were studied using `Delicious' and `Granny Smith' apples [ Malus sylvestris  (L.) Mill. var.  domestica  (Borkh.) Mansf.] and `d'Anjou' pears ( Pyrus communis  L.) stored in air at 0 °C. During 6 months storage, Lovastatin did not affect internal ethylene concentration but reduced α-farnesene production in a concentration dependent manner in both apples and pears. Lovastatin reduced scald at 0.63 mmol·L -1  and inhibited scald completely at 1.25 or 2.50 mmol·L -1  in `Delicious' and `Granny Smith' apples. In `d'Anjou' pears, Lovastatin at concentrations from 0.25 to 1.25 mmol·L -1  inhibited scald completely. After 8 months storage, inhibition of scald in both apples and pears by Lovastatin was concentration-dependent but none of the concentrations totally eliminated scald. Compared with 11.8 mmol·L -1  diphenylamine, Lovastatin treatment reduced scald to the same level at 1.25 mmol·L -1  in `d'Anjou' pear and 2.50 mmol·L -1  in `Delicious' and `Granny Smith' apples. Lovastatin did not affect apple or pear fruit color, firmness, soluble solids content, or titratable acidity during storage in either apple or pear compared with the controls. Chemical name used: [1S-[1a (R °), 3α, 7β, 8β (2S °, 4S °), 8αβ]]-1,2,3,7,8,8α-hexahydro-3,7-dimethyl-8-[2-(tetrahydro-4-hydroxy-6-oxo-2H-pyran-2-yl)ethyl]-1-naphthaienyl 2-methylbutanoate (Lovastatin).

Lovastatin Inhibits α-Farnesene Biosynthesis and Scald Development in `Delicious' and `Granny Smith' Apples and `d'Anjou' Pears