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Effect of 1-Methylcyclopropene on Superficial Scald Associated with Ethylene Production, α-Farnesene Catabolism, and Antioxidant System of Over-Mature ‘d’Anjou’ Pears After Long-Term Storage

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Abstract

To optimize storage quality of ‘d’Anjou’ pears (Pyrus communis L.) produced in the US Pacific Northwest regions, the recommended harvest maturity as indicated by flesh pressure is 67 to 58 N. Over-mature pears are more susceptible to superficial scald and inferior eating quality after storage. However, a significant portion of pears is harvested at an over-mature stage due to rapid on-tree maturation during years with labor shortages. 1-Methylcyclopropene (1-MCP) extends storage quality of pears but interferes their ultimate ripening capacity. The purpose of this work was to evaluate the effect of 1-MCP on over-mature ‘d’Anjou’ pears. Fruit from two orchards at fruit firmness (FF) 55.6 and 56.0 N were treated with 0.15 μL L−1 1-MCP, held at − 1.1 °C for up to 7 months. 1-MCP treatment significantly inhibited ethylene synthesis and respiration rate, reduced superficial scald, and maintained high storage quality of over-mature pears from two orchards during 7 months of storage. After 7 months of storage at − 1.1 °C, some of the pears from Orchard 1 recovered ripening capacity after 5 days at 20 °C. The development of superficial scald in over-mature ‘Anjou’ pears was associated with the accumulation of α-farnesene and conjugated trienols (CTols). 1-MCP significantly inhibited the development of scald, perhaps by alleviating membrane lipid peroxidation and enhancing total antioxidant capacity, antioxidant metabolites (i.e., total polyphenols (TP) and total flavonoids (TF)), and related enzyme activities (i.e., superoxide dismutase (SOD), catalase (CAT)) in pear skin. Overall, this study provides the preliminary basis for commercial application of 1-MCP in over-mature pears and demonstrates its potential to maintain fruit quality and reduce the incidence of superficial scald.

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Acknowledgments

We are grateful to the Columbia Gorge Fruit Growers Association and the NW Fresh Pear Research Committees for financial support. The authors are also grateful for the expert assistance provided by Drs. Yan Wang and Paul M. Chen for writing support.

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Authors and Affiliations

  1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450002, Henan, China

    Huanhuan Zhi

  2. Department of Horticulture, Mid-Columbia Agricultural Research and Extension Center, Oregon State University, 3005 Experiment Station Drive, Hood River, OR, 97031, USA

    Yu Dong

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  1. Huanhuan Zhi
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Correspondence to Yu Dong.

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Zhi, H., Dong, Y. Effect of 1-Methylcyclopropene on Superficial Scald Associated with Ethylene Production, α-Farnesene Catabolism, and Antioxidant System of Over-Mature ‘d’Anjou’ Pears After Long-Term Storage. Food Bioprocess Technol 11, 1775–1786 (2018). https://doi.org/10.1007/s11947-018-2141-2

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