Article | 10. 2014 Vol. 32, Issue. 5
Response of Early-season Asian Pear ‘Hanareum’ Treated with GA4+7 to Postharvest Application of 1-methylcyclopropene (1-MCP)



Pear Research Station, National Institute of Horticultural & Herbal Science1
Department of Horticulture, Chungnam National University2
Postharvest Research Team, National Institute of Horticultural & Herbal Science3




2014.10. 645:654


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This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP, 1.0 μL・L-1), a known ethylene action inhibitor, on fruit quality and incidence of physiological disorders during a simulated marketing period at 25°C for 20 days in early-season Asian pear (Pyrus pyrifolia Nakai) ‘Hanareum’ that had been treated with 0, 0.5, 1.2 or 2.4% GA4+7. Weight loss of stored fruits increased with GA4+7 concentration, and the 1-MCP treatment slightly reduced the weight loss rates during the marketing period. Flesh firmness decreased abruptly in all 1-MCP-untreated fruits as the storage period extended to 10 d, whereas the firmness of 1-MCP-treated fruits remained high (> 30 N) during 15 days shelf-life. The effect of 1-MCP was significantly reduced when fruits were subjected to increased GA concentration. Higher soluble solids content and acidity during extended shelf-life were also apparent in 1-MCP-treated ‘Hanareum’ pears. The L-values (lightness) and hue angles of 1-MCP treated samples were higher than those of controls during 20 days shelf-life, but the a-value (redness) was lower in 1-MCP treated fruits. 1-MCP treatment did not decrease the level of ethylene evolution regardless of GA4+7 concentration during shelf-life in early-season Asian pear ‘Hanareum’. By contrast, 1-MCP treatment decreased the respiration rate significantly during shelf-life. The efficacy of 1-MCP was greatest in the GA-untreated fruit and was reduced as the GA4+7 concentration increased. 1-MCP treatment influenced the severity of physiological disorders including core browning and mealiness: 1-MCP treatment completely blocked the incidence of core browning of during 15 days shelf-life, and reduced the severity of mealiness during 20 days shelf-life regardless of GA4+7 concentration. Based on our results, we conclude that the use of 1 μL・L-1 1-MCP can be of great benefit for maintaining quality and preventing physiological disorders in early-season pear cultivar ‘Hanareum’ pear, whereas its efficacy decreases with the concentration of GA4+7 whereas its efficacy gradually decreases when the concentration of GA4+7 paste increased.



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