Ripening behavior and quality of 1-MCP treated d'Anjou pears during controlled atmosphere storage. (November 2020)

• Record Type: Journal Article
• Authors: Guo, Jiaming; Wei, Xinyu; Lü, Enli; Wang, Yan; Deng, Zilong
• Is Part Of: Food control. Volume 117(2020)
• Publication Date: 2020-11
• Subjects: Pyrus communis -- 1-Methylcyclopropene -- Controlled atmosphere -- Storage quality -- Ripening capacity; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2020.107364
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: 1-Methylcyclopropene (1-MCP) inhibits ethylene production and development of superficial scald, thus leading to varied ripening capacity of d'Anjou pears ( Pyrus communis L.). When exposed to elevated storage temperature, 1-MCP-treated fruit ripens normally but loses its green peel color. This study investigated the effect of 1-MCP treatment and postharvest storage conditions on storage quality and ripening capacity of d'Anjou pears harvested at commercial maturity for 8 months at 1.1 °C. Fruits with 1-MCP treatment at low O2 resulted in relatively low respiration rate and delayed ethylene production during 8 months of storage. Fruits stored under CA condition with 1-MCP treatment not only showed low incidence of superficial scald and decay but also retained flesh firmness (FF), chlorophyll content (IAD ) and hue angle compared with fruits that underwent other treatments during the same storage period. However, about 20% and 15% fruits under 1% O2 condition with 1-MCP treatment developed peel black speck and pithy brown core at the end of storage period, respectively. CA condition with 1-MCP treatment prolonged desirable eating quality of d'Anjou pears with retained titratable acidity and higher sensory score. Pears with or without 1-MCP treatment developed ripening capacity after 6 and 8 months of storage. 1-MCP-treated fruit under CA led to lower respiration and ethylene production rate but higher FF, IAD and hue angle during five days of ripening after long-term storage. Highlights: 1-MCP inhibits scald development but affects ripening capacity of 'd'Anjou' pears. Increasing storage temperature can recover ripening capacity of 1-MCP treated fruit. CA storage effects on keeping green-peel color of 1-MCP treated fruit were analyzed.