<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Recently, there has been an increasing need to prolong the quality of matured fruits to promote the distribution of fresh fruits to consumers and processing facilities. Studies have shown that 1-methylcyclopropene (1-MCP), an inhibitor of ethylene, can maintain the firmness and quality of several fruits for a long duration. Therefore, the aim of this study was to examine the effect of 1-MCP treatment on the firmness, rind color, and decay rate of the Japanese pear ‘Shizukisui’. Results showed that 1-MCP treatment alone and 1-MCP treatment after precooling significantly maintained the firmness of mature fruits compared with untreated fruits. However, the presence or absence of ethylene addition did not significantly affect fruit firmness; moreover, 1-MCP treatment after precooling tended to reduce moisture loss in immature fruits. Regarding the peel color of the fruits, 1-MCP treatment alone and 1-MCP after precooling treatment increased the L*, b*, and C* values of mature fruits but reduced the values in immature fruits. Compared with the control group, the 1-MCP treatment caused a decrease in the decay area of wounded ‘Shizukisui’ and ‘Kosui’ fruits and decreased the decay rate of wounded ‘Kosui’. Overall, this study showed that 1-MCP treatment maintained the firmness and peel color of Japanese pear and reduced its decay rate.</p>
</abstract>

Recently, there has been an increasing need to prolong the quality of matured fruits to promote the distribution of fresh fruits to consumers and processing facilities. Studies have shown that 1-methylcyclopropene (1-MCP), an inhibitor of ethylene, can maintain the firmness and quality of several fruits for a long duration. Therefore, the aim of this study was to examine the effect of 1-MCP treatment on the firmness, rind color, and decay rate of the Japanese pear ‘Shizukisui’. Results showed that 1-MCP treatment alone and 1-MCP treatment after precooling significantly maintained the firmness of mature fruits compared with untreated fruits. However, the presence or absence of ethylene addition did not significantly affect fruit firmness; moreover, 1-MCP treatment after precooling tended to reduce moisture loss in immature fruits. Regarding the peel color of the fruits, 1-MCP treatment alone and 1-MCP after precooling treatment increased the L*, b*, and C* values of mature fruits but reduced the values in immature fruits. Compared with the control group, the 1-MCP treatment caused a decrease in the decay area of wounded ‘Shizukisui’ and ‘Kosui’ fruits and decreased the decay rate of wounded ‘Kosui’. Overall, this study showed that 1-MCP treatment maintained the firmness and peel color of Japanese pear and reduced its decay rate.

1-Methylcyclopropene Maintains Firmness and Peel Color and Reduces Decay Area of Artificially Wounded Fruits in Mature Japanese Pear (<italic>Pyrus pyrifolia</italic> Nakai ‘Shizukisui’)

Shizuoka Professional University Junior College of Agriculture

Shizuoka Prefectural Agriculture and Forestry Research Institute

Journal of Horticultural Research

This work is licensed under the Creative Commons Attribution 4.0 International License.

1-Methylcyclopropene Maintains Firmness and Peel Color and Reduces Decay Area of Artificially Wounded Fruits in Mature Japanese Pear ( Nakai ‘Shizukisui’)

Recently, there has been an increasing need to prolong the quality of matured fruits to promote the distribution of fresh fruits to consumers and processing...

1-Methylcyclopropene Maintains Firmness and Peel Color and Reduces Decay Area of Artificially Wounded Fruits in Mature Japanese Pear (Pyrus pyrifolia Nakai ‘Shizukisui’)

Publicado en línea: 01 oct 2022

Páginas: 33 - 42

Recibido: 01 may 2022

Aceptado: 01 ago 2022

DOI: https://doi.org/10.2478/johr-2022-0014

Palabras clave
storage, ethylene, ripening, discoloration, precooling, softening

© 2022 Ittetsu Yamaga et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

1-Methylcyclopropene Maintains Firmness and Peel Color and Reduces Decay Area of Artificially Wounded Fruits in Mature Japanese Pear (Pyrus pyrifolia Nakai ‘Shizukisui’)

Publicado en línea: 01 oct 2022

Páginas: 33 - 42

Recibido: 01 may 2022

Aceptado: 01 ago 2022

DOI: https://doi.org/10.2478/johr-2022-0014

Palabras clavestorage, ethylene, ripening, discoloration, precooling, softening

© 2022 Ittetsu Yamaga et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Palabras clave
storage, ethylene, ripening, discoloration, precooling, softening