Studies On Effect Of 1-MCP Treatment On Post-harvest Physiology And Storability Of Whangkeumbae Pears

In this paper, Whangkeumbae pears in different picking time and different afterripening postharvest were treated by 1-Methylcyclopropene (1-MCP), and post-harvest physiology and storability of pears were systematically studied in cold storage. The effect of 1-MCP treatments on ethylene production, respiration rate, flesh firmness, total soluble solids, Vc, titratable acidity, total hydroxybenzene, MDA, PPO activity and SOD activity of post-harvest pear in cold storage were researched primarily. The feasible picking time and the optimal time of 1-MCP treatment were confirmed. Results of research were presented as follows:1. In cold storage, Whangkeumbae pears treated by 1-MCP the right day of picking, compared with control, significantly delayed the decline of flesh firmness, total soluble solids content, titratable acidity content, Vc content and SOD activity; the increasing of MDA content,membrane relative permeability, total hydroxybenzene content and PPO activity of Whangkeumbae pear were inhibited. At the same time, 1-MCP treatment controlled ethylene production and respiration rate , and postponed the time of respiration peaks.2.During the course of storage, the obvious respiration peaks of Whangkeumbae pear appeared, it may be fruit of respiration climacteric.3.Whangkeumbae pears of early-picking possessed higher flesh firmness, and t the effect of 1-MCP treatments of he former was better than the latter. But pears got browning to certain extent in mid and late storage, edible characteristics were bad. Pears of opportune late-picking remained higher content of total soluble solids and titratable acidity content, reducing total hydroxybenzene content and PPO activity, less browning and better edible characteristics, but decay of Whangkeumbae pears was worse.4.Different afterripening times of post-harvest pears had great effect on 1-MCP treatment, the longer the time of afterripening, the worse the storability. The storability of pears of afterripening 5 days and 7days treated by 1-MCP were worse than control, the treatment of 1-MCP wasn't any commercial value ; the storability of pears of afterripening Odays, 2 days and 3days were all better than control, the storability of the afterripening 0 days were better. In a word, pears treated by 1-MCP the right day of picking had the optimal effect of keeping fresh.5.1-MCP treatments could controll 1-MCP browning and decay of Whangkeumbae pears to a certain extent, and extend the shelf life of Whangkeumbae under room temperature.