Influence Of1-Methylcyclopropene On Quality,Postharvest Physiology And Superficial Scald Of’Wujiuxiang’ Pears

1-methyleyclopropene (1-MCP) is a new ethylene action inhibitor for the past few years It could competitive binding to the elhylene receptor, block ethylene synthesis and its physiology effects, delay respiration rate and ethylene production. increase activity of antioxidant enzymes, delay postharvest senescence.so as to achieve the purpose of extending fruit storage time.In this paper,the effect with different concentrations of1-MCP treatment, the effect of1-MCP. ethephon treatment on fruit quality, the peel of relative conductivity, a-farnesene, conjugated trienes,hydrogen peroxide coentent, activity of LOX and antioxidant enzymes (SOD, CAT and APX) related with superficial scald of ’Wujiuxiang’ pears during storage were studied, when stored at cold temperature. Moreover the effect of1-MCP treatment on fruit quality and element with superficial scald of different harvest maturities of ’Wujiuxiang’ pears, superficial scald of Wujiuxiang was studied during the storage. The results were as follows:1.1-MCP treatment could extend the storage period and improve fruit quality of ’Wujiuxiang’pears at two concentration levels of0.5and1.0μL/L tested, when stored at cold temperature.1-MCP treatment delayed the softening of fruit,inhibited the increase of soluble solids content, decreased respiration rate and ethylene production, reduced the ethylene peak; maintained the activity of SOD, CAT and APX; reduced H2O2accumulation, reduced activity of LOX and delayed LOX peak time; reduced the peel relative membrane permeability in order to maintain the integrity of the membrane structure, reduced the content of a-farnesene and conjugated trienes, superficial scald was also largely reduced with1-MCP treatment. Therefore,1.0μL/L1-MCP treatment was better before ’Wujiuxiang’ pear storage.2. Ethephon promoted respiration rate and ethylene production, promoted the ethylene peak, promoted the softening of fruit, promoted the increase of soluble solids content, improved the increase of relative peel conductibility and H2O2accumulation, increased the content of a-farnesene, increased the content of conjugated trienes at the late storage, increased the superficial scald ratio and superficial scald index with the core browning of ’Wujiuxiang’ pear. 3. The effects of1-MCP(concentration of1.0μL/L) treameat on superficial scald of "Wujiuxiang" pears of different maturity were studied.1-MCP treatment could maintain fruit firmness. Higher of maturity, more significant effect of the1-MCP treatment:SSC during cold storage had no significant effect, but1-MCP treatment could significantly reduce the increase of SSC content during shelf life. With the same storage time, the content of a-farnesene and conjugated trienes during harvest I were all lower than the harvest Ⅱ, Ⅲ, and the harvest Ⅰ of superficial scald of ’Wujiuxiang’ pear was also later than harvest Ⅱ, Ⅲ at the same maturity,1-MCP treatment compared to the control group have less a-farnesene as well as conjugated trienes,have lower disease index, while the superficial scald of ’Wujiuxiang’ pear occurring time of the treatment group were later. In summary, the fruit of harvest Ⅰ by1-MCP treatment on the prevention of browning effects and storage than the other harvest time.