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

Ittetsu Yamaga
Ittetsu Yamaga
, 
Airi Oshiro
Airi Oshiro
, 
Takumi Otsuki
Takumi Otsuki
 y 
Yuji Araki
Yuji Araki
   | 01 oct 2022
Journal of Horticultural Research's Cover Image
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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
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© 2022 Ittetsu Yamaga et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.

Figure 1

The effect of 1-MCP treatment on L*, a*, b*, and C* values of Japanese pear ‘Shizukisui’ fruits. Vertical bars indicate standard error (SE) (n = 4); different letters indicate significant differences between the treatments; p < 0.05 by Tukey's multiple range test
The effect of 1-MCP treatment on L*, a*, b*, and C* values of Japanese pear ‘Shizukisui’ fruits. Vertical bars indicate standard error (SE) (n = 4); different letters indicate significant differences between the treatments; p < 0.05 by Tukey's multiple range test

Figure 2

The effect of 1-MCP treatment on the diameter of decay area [A] and decay rate [B] in wounded fruits, and visual appearance after 10 days post wounding ‘Shizukisui’ [C] and ‘Kosui’ [D] fruits. [A]: vertical bars indicate standard error (SE) (n = 12); *significant difference at p < 0.05 by Mann–Whitney U test; [B]: **significant difference at p < 0.01 by Fisher's exact test
The effect of 1-MCP treatment on the diameter of decay area [A] and decay rate [B] in wounded fruits, and visual appearance after 10 days post wounding ‘Shizukisui’ [C] and ‘Kosui’ [D] fruits. [A]: vertical bars indicate standard error (SE) (n = 12); *significant difference at p < 0.05 by Mann–Whitney U test; [B]: **significant difference at p < 0.01 by Fisher's exact test

Three-way ANOVA of the effects of 1-MCP and ethylene treatment on peel color at different maturation stages

Source p value
ΔL* Δa* Δb* ΔC*
1-MCP (A) < 0.05 < 0.001 < 0.001 < 0.01
Ethylene (B) 0.074 0.211 0.285 0.674
Maturation stage (c) < 0.001 < 0.001 < 0.001 < 0.001
(a)*(b) 0.549 0.956 0.749 0.895
(a)*(c) < 0.001 < 0.001 < 0.001 < 0.001
(b)*(c) 0.192 0.895 0.729 0.506
(a)*(b)*(c) 0.977 0.113 0.774 0.900

Effect of 1-MCP on moisture loss, peel color, firmness, and soluble solid content in Japanese pear ‘Shizukisui’

Mature fruits Moisture loss Peel color Firmness SSC
(%) L* a* b* C* (N) Brix
Ethylene (+) 1-MCP 4.1 ± 0.1 58.1 ± 0.8 7.8 ± 1.0 39.2 ± 1.2 40.0 ± 1.2 20.3 ± 1.0 12.2 ± 0.02
1-MCP (Precooling) 3.0 ± 0.1 58.6 ± 0.5 6.3 ± 0.8 37.0 ± 0.5 37.6 ± 0.6 19.6 ± 0.6 11.5 ± 0.1
Control 4.7 ± 0.8 50.5 ± 2.0 6.4 ± 0.8 27.5 ± 2.5 28.3 ± 2.6 15.8 ± 0.9 11.3 ± 0.3
Ethylene (−) 1-MCP 3.6 ± 0.3 58.3 ± 0.8 8.7 ± 0.9 37.1 ± 0.8 38.2 ± 0.8 21.5 ± 1.3 11.5 ± 0.2
1-MCP (Precooling) 3.5 ± 0.5 61.5 ± 0.5 5.5 ± 1.1 38.8 ± 0.5 39.2 ± 0.5 20.6 ± 0.4 12.1 ± 0.05
Control 3.8 ± 0.3 48.8 ± 1.9 8.3 ± 0.6 27.2 ± 1.5 28.4 ± 1.4 16.9 ± 0.8 11.0 ± 0.2
Significancez 1-MCP (A) ns ** ** ** ** ** **
Ethylene(B) ns ns ns ns ns ns ns
(A)×(B) ns ns ns ns ns ns *

Schedule of experiments

Experiment 1 Days after starting treatment
0 1 2 3–10
1-MCP 1-MCP storage (26.7°C)
1-MCP (precooling) precooling (5 °C) 1-MCP storage (26.7 °C)
control storage (26.7 °C)
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