Interactions between 1-MCP concentration, treatment interval and storage time for ‘Bartlett’ pears
J. H. Ekman , M. Clayton, W. V. Biasi and E. J. Mitcham
Postharvest Biology and Technology Volume 31, Issue 2 , February 2004, Pages 127-136
2004
บทคัดย่อ
Storage trials were carried out over two seasons to determine a suitable treatment protocol for the use 1-methylcyclopropene (1-MCP) with ‘Bartlett’ (Williams) pears. In the 2000 season, pears were exposed to 0, 0.01, 0.1, 0.5 or 1.0ml l-1 1-MCP at 0 °C, then stored at -1 °C for up to 24 weeks before ripening at 20 °C. The effects of the lower concentrations dissipated after a time, allowing fruitto reach eating ripeness. Superficial scald development was delayed, but not prevented, in thesefruit.Although 1.0l l-1 effectively prevented scald, thesefruitfailed to soften. Overall, concentrations of 0.1–0.5ml l-1 1-MCP appeared to have the most potential as storage treatments. In the 2001 season,fruitwere exposed to 0, 0.2 or 0.4ml l-1 1-MCP at 0 °C. After 4 or 6 weeks at -1 °C, half thefruitwere re-treated at 0 °C and stored at -1 °C for a further 4 or 6 weeks. Re-treatment after 4 weeks had a greater effect on color development and softening after storage than did the initial 1-MCP application. In contrast,fruitre-treated after 6 weeks showed little response to the additional 1-MCP exposure. These results suggest that greenfruitrecover ethylene sensitivity more slowly when re-treated with 1-MCP after a period of storage. However, iffruithave started to ripen they are relatively insensitive to additional 1-MCP. Treatment with 1-MCP reducedfruitsensitivity tohandlingdamage, even after ripening. The results are discussed in terms of the practical difficulties with application of 1-MCP to ‘Bartlett’ pears as well as potential commercial benefits.