Impacts of 1-methylcyclopropene (1-MCP) on postharvest quality of ‘Ankara’ pears during long-term storage

Abstract

The effects of various concentrations of 1-methylcyclopropene (1-MCP) on ‘Ankara’ pears (Pyrus communis L.) wereinvestigated. The pears were harvested at commercial maturity level and 1-MCP (250 and 500 ppb) was applied to the fruit for 24 hat 5 °C. After 1-MCP treatments, the pears were kept at 0 °C temperature with 90%–92% relative humidity (RH) for 8 months. Fruitsamples were taken at 2-month intervals from the storage room and various physical and chemical analyses, including soluble solidscontent, weight loss, flesh firmness, titratable acidity, skin color, respiration rate, ethylene emission, and fruit taste were carried out onthe fruit samples during the storage and shelf-life periods. Treatment with 1-MCP reduced weight loss and the loss of titratable acidity.Furthermore, fruit treated with 1-MCP had higher flesh firmness, soluble solids content, chroma (C*), and hue (h°) values at the end ofthe storage and shelf-life period. Ethylene emission and respiration rate were also inhibited by 1-MCP applications. The 500 ppb 1-MCPapplication was the most appropriate concentration for preserving the postharvest quality of pears. It can be concluded that ‘Ankara’pears treated with 1-MCP can be stored commercially up to 8 months at 0 °C temperature and 90%–92% RH. Thus, 1-MCP applicationcan serve as a vital means of maintaining postharvest fruit quality of ‘Ankara’ pears during long-term storage with economic benefits.