Article | . 2017 Vol. 35, Issue. 5
Effect of 1-MCP Treatment on the Early-season Asian Pear Cultivar ‘Wonhwang’ in Response to Different Temperature Conditions during Simulated Exportation



Pear Research Institute, National Institute of Horticultural & Herbal Science1
Dept. of Horticulture, Chungnam National University2




2017.. 568:576


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We evaluated fruit quality and the incidence of physiological disorders in the Asian pear(Pyrus pyrifolia Nakai) cultivar ‘Wonhwang’ in response to 1-methylcyclopropene (1-MCP, 1.0 µL·L-1) treatment and different temperature conditions to determine its appropriate shelf-life period. Postharvest treatment with 1-MCP had a positive effect on ‘Wonhwang’ pears at all storage temperatures (18, 25, and 30°C) with regard to flesh firmness. Marketable fruits (>20 N) were only attainted using 1-MCP-treated fruit after 21 days of storage. A high incidence of physiological disorders and fruit decay was detected in fruits stored at 30°C, whereas a low incidence of physiological disorders including core browning, flesh browning, mealiness, and water soaking was detected in fruits treated with 1-MCP. Ethylene production and respiration rates increased with increasing temperature treatment. We detected high respiration rates in control fruits, reaching approximately two times higher than that of 1-MCP-treated fruits regardless of storage temperature. These results indicate that the efficacy of 1-MCP treatment on Asian pear depends on the storage temperature. Therefore, 1-MCP treatment should help maintain the quality of Asian pear fruits stored in high-temperature regions during the export process.



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