The Effects Of 1-MCP On Pathology, Physiology And Quality Of Whangkeumbae Pear Fruit

1-MCP inhibits ethylene-induced physiological and biochemical reactions, reduces respiration rate and ethylene production rate, delays the process of senescence by combined with the ethylene receptors, so as to achieve the purpose of extending storage life of fruits. In this study, Whangkeumbae pear was used as material to study the effects of 1-MCP on its pathology, physiology and quality. The main results were as follows:1. The fruits of Whangkeumbae pear treated with 1-MCP(1000nL/L)after inoculated Alternaria kikuchiana had lower respiration rate, ethylene production rate, and smaller lesion diameter and lesion index, and kept higher firmness than untreated ones during storage.2. The PPO and PAL activity of pulp were significantly increased and POD activity increased and then decreased after inoculated Alternaria kikuchiana.1-MCP treatment could decrease PPO activity and increase POD and PAL activity, but had no effects on contents of total polyphenolic and flavonoids.3. 1-MCP (1000nL/L) could delay the decline on fruit firmness, inhibit the raise of SSC, keep TA content, and delay the increase of relative electric conductivity of peel, so as to restrain the senescence. The combined treatment of 1-MCP, MA (package with 30μm thickness PE film) and ethylene absorbent had better impact than single treatment.4. 1-MCP (1000nL/L) could reduce the respiration rate and ethylene production rate, and decline the peak value.5. Compared with the control, the combined treatment of 1-MCP, MA and ethylene absorbent could delay the reduction of POD activity of core, and the raise of POD activity, and also reduce the phenols content, decrease effectively the core browning.6.The combined treatment of 1-MCP, MA and ethylene absorbent could keep higher O2 content and lower CO2 content inside package bag.