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Physiological and quality responses of Chinese ‘Suli’ pear ( Pyrus bretschneideri Rehd) to 1‐MCP vacuum infiltration treatment
Author(s) -
Chen Shoujiang,
Zhang Min,
Wang Shaojin
Publication year - 2010
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3939
Subject(s) - flesh , pear , titratable acid , browning , ripening , shelf life , polyphenol oxidase , respiration rate , horticulture , chemistry , infiltration (hvac) , malondialdehyde , 1 methylcyclopropene , food science , ethylene , respiration , botany , biology , antioxidant , biochemistry , enzyme , peroxidase , physics , catalysis , thermodynamics
BACKGROUND: 1‐Methylcyclopropene (1‐MCP) is a potent inhibitor of ethylene action and can maintain the quality and extend the shelf life of fresh produce. But the effectiveness of application of 1‐MCP may depend upon its capacity to diffuse into the flesh tissue. However, to our knowledge, no study has been performed on the quality maintenance of pear fruit treated with 1‐MCP vacuum infiltration. The objectives of this study were to examine the effect of 1‐MCP vacuum‐infiltration treatment on post‐harvest quality and physiology of ‘Suli’ pears ( Pyrus bretschneideri Rehd). RESULTS: 1‐MCP treatment led to decreased losses in flesh firmness and titratable acidity (TA), delayed change in skin colour and reduced polyphenol oxidase (PPO) activity and accumulation of malondialdehyde (MDA) during cold storage. It also inhibited flesh browning and maintained a higher taste score after shelf life. These effects were higher when fruits were vacuum‐infiltrated with 1‐MCP. However, 1‐MCP had little effect on total soluble solids (TSSs) and respiration rate of pear. CONCLUSION: Overall, our results indicated that 1‐MCP vacuum infiltration treatment was effective in controlling fruit ripening changes. Copyright © 2010 Society of Chemical Industry