Re-initiating softening ability of 1-methylcyclopropene-treated ‘Bartlett’ and ‘d’Anjou’ pears after regular air or controlled atmosphere storage

Bai, Jinhe; Mattheis, James P.; Reed, Nathan W.

doi:10.1080/14620316.2006.11512182

Cited by 56 publications

(26 citation statements)

References 22 publications

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“…The general objective in fruit storage is to slow down the ripening processes related to qualities of flavor and texture. Cold condition and 1-MCP are widely applied for this purpose in pear fruits (Ekman et al, 2004;Bai et al, 2006;Spotts et al, 2007;Itai and Tanahashi, 2008). Fruit firmness is affected by cell turgidity and the structure and composition of the cell wall polysaccharides (Lohani et al, 2004;Hayami et al, 2004).…”

Section: Discussionmentioning

confidence: 99%

Effect of 1-methylcyclopropene on Ripening and Superficial Scald of Japanese Pear (Pyrus pyrifolia Nakai, cv. Akemizu) Fruit at Two Temperatures

Liu

Wang

2009

FSTR

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In this paper, effect of 1-methylcyclopropene (1-MCP) on 'Akemizu' pear fruit was investigated to evaluate fruit quality, respiration rate, ethylene release rate, membrane lipid peroxidation and superficial scald at room temperature (25±2℃) for 20 d and at low temperature (4±1℃) for 72 d. The results showed that at two temperatures, 1-MCP treatment inhibited obviously the declines of fruit quality during storage, suppressed strongly respiration rates and delayed the ethylene peaks. Furthermore, compared with the control, lipoxidase (LOX) activities and malondialdehyde (MDA) contents of 1-MCP-treated fruits appeared lower at two temperatures. The development of fruit superficial scald was alleviated to a great extent by 1-MCP or low temperature, and superficial scald could be completely inhibited under 1-MCP plus cold condition. The contents of α-farnesene and conjugated trienols in 1-MCP-treated or cold-treated fruits were significantly lower than in untreated fruits.

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Section: Discussionmentioning

confidence: 99%

Effect of 1-methylcyclopropene on Ripening and Superficial Scald of Japanese Pear (Pyrus pyrifolia Nakai, cv. Akemizu) Fruit at Two Temperatures

Liu

Wang

2009

FSTR

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“…Failure to ripen normally has been shown in avocado, banana, pear and tomato, where fruits were treated at an early ripening stage or where applied 1-MCP concentrations were too high [68][69][70][71]. Despite the challenges, successful commercialization of SmartFresh for treatment of avocados, bananas, melons, persimmons and tomatoes has resulted from careful attenuation of 1-MCP concentrations and/or ripening stage at harvest.…”

Section: (C) 1-methylcyclopropenementioning

confidence: 99%

Postharvest treatments of fresh produce

Mahajan

Caleb

Singh

et al. 2014

Phil. Trans. R. Soc. A.

259

166

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Postharvest technologies have allowed horticultural industries to meet the global demands of local and large-scale production and intercontinental distribution of fresh produce that have high nutritional and sensory quality. Harvested products are metabolically active, undergoing ripening and senescence processes that must be controlled to prolong postharvest quality. Inadequate management of these processes can result in major losses in nutritional and quality attributes, outbreaks of foodborne pathogens and financial loss for all players along the supply chain, from growers to consumers. Optimal postharvest treatments for fresh produce seek to slow down physiological processes of senescence and maturation, reduce/inhibit development of physiological disorders and minimize the risk of microbial growth and contamination. In addition to basic postharvest technologies of temperature management, an array of others have been developed including various physical (heat, irradiation and edible coatings), chemical (antimicrobials, antioxidants and anti-browning) and gaseous treatments. This article examines the current status on postharvest treatments of fresh produce and emerging technologies, such as plasma and ozone, that can be used to maintain quality, reduce losses and waste of fresh produce. It also highlights further research needed to increase our understanding of the dynamic response of fresh produce to various postharvest treatments.

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“…Although 1-MCP generally provides valuable benefits in controlling postharvest disorders and extending storage life, 1-MCP did enhance the incidence and severity of some storage disorders in apples, including some CO 2 related injuries and IB disorders (Watkins, 2006). Specifically for european pears, its interference with the fruit's ability to ripen normally after storage (Argenta et al, 2003;Bai et al, 2006;Chen and Spotts 2005;Chiriboga et al, 2011;Gapper et al, 2006) has limited commercial utilization. Consumer preference of european pears was highest when fruit were ripened to a buttery, juicy texture at room temperatures following cold storage (Villalobos-Acuña and Mitcham, 2008).…”

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confidence: 99%

Inhibition of Ethylene Biosynthesis and Associated Gene Expression by Aminoethoxyvinylglycine and 1-Methylcyclopropene and Their Consequences on Eating Quality and Internal Browning of ‘Starkrimson’ Pears

Xie

Einhorn

Wang

2015

J. Amer. Soc. Hort. Sci.

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‘Starkrimson’ is a highly profitable red-skinned european pear (Pyrus communis) cultivar that has a short storage life due mainly to the development of a mealy texture upon ripening and an internal browning (IB) disorder during or after storage. In 2013, ‘Starkrimson’ pears were sprayed with aminoethoxyvinylglycine (AVG) at 0, 30, 60, and 120 mg·L−1 1 week before harvest or treated with 1-methylcyclopropene (1-MCP) at 0.3 µL·L−1 for 24 hours shortly after harvest, then stored at −1.1 °C and evaluated over a 16-week period. The experiment was repeated in 2014. After 2 weeks of storage, control fruit (nontreated) had a higher respiration rate and ethylene biosynthesis than AVG or 1-MCP-treated fruit. Following 12 weeks of storage, control fruit exhibited a greater incidence of mealy texture and greater extractable juice (EJ) after ripening, and by 16 weeks significantly higher IB relative to AVG and 1-MCP-treated fruit. AVG at 30 mg·L−1 had little effect on any of the storage responses measured compared with control. AVG at 60 mg·L−1 reduced ethylene synthesis, respiration rate, and titratable acidity (TA) loss and maintained high eating quality with low EJ. Fruit treated with 60 mg·L−1 AVG also developed markedly less IB following 16 weeks of storage than control or 30 mg·L−1 AVG treatments. AVG at 120 mg·L−1 did not improve storage quality achieved with 60 mg·L−1 but delayed ripening capacity by 1 month. 1-MCP markedly inhibited ethylene synthesis and respiration rate and eliminated IB during 16 weeks of storage; however, 1-MCP-treated fruit required 14 days at 20 °C to ripen to high eating quality following 12 to 16 weeks of storage compared with 5 days for 60 mg−L−1 AVG. Both AVG and 1-MCP suppressed the expressions of ethylene synthesis (PcACS1, PcACS4, PcACS5, and PcACO1) and perception genes (PcETR1, PcETR2, and PcETR5) although 1-MCP was more efficient than AVG. In conclusion, preharvest AVG applications at 60 mg·L−1 or postharvest 1-MCP treatment at 0.3 µL·L−1 extended storage life of ‘Starkrimson’; however, 1-MCP inhibited ripening capacity whereas 60 mg·L−1 AVG did not.

show abstract

Re-initiating softening ability of 1-methylcyclopropene-treated ‘Bartlett’ and ‘d’Anjou’ pears after regular air or controlled atmosphere storage

Cited by 56 publications

References 22 publications

Effect of 1-methylcyclopropene on Ripening and Superficial Scald of Japanese Pear (Pyrus pyrifolia Nakai, cv. Akemizu) Fruit at Two Temperatures

Effect of 1-methylcyclopropene on Ripening and Superficial Scald of Japanese Pear (Pyrus pyrifolia Nakai, cv. Akemizu) Fruit at Two Temperatures

Postharvest treatments of fresh produce

Inhibition of Ethylene Biosynthesis and Associated Gene Expression by Aminoethoxyvinylglycine and 1-Methylcyclopropene and Their Consequences on Eating Quality and Internal Browning of ‘Starkrimson’ Pears

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