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Ripening control of ‘Packham’s triumph’ pears by means of 1-MCPand ethylene applications

D. Manriquez , B. Defilippi , P. Castillo and J. Retamales

Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-P-33. pp. 235-236.

2002

บทคัดย่อ

Ripening Control of 'Packham's Triumph' Pears by Means of 1-MCP and Ethylene Applications

In order to attain maximum organoleptic quality, i.e. within a narrow range of texture, color and juiciness, ‘Packham’s Triumph’ pears should by cold-stored for a given period, with extended storage being limited because of senescence. Trials were conducted during two seasons with 1-methylcyclopropene application to inhibit ethylene action once the cold requirement was completed or immediately after harvest. In the second season, fruit was stored both in air and controlled atmosphere (CA), with ethylene being applied shortly after harvest to replace cold requirement and to counteract 1-MCP effects. Applications of 1-MCP once cold requirement was completed did not influence subsequent fruit ripening. Ethylene at saturating levels could replace cold requirement and overcome ripening inhibition caused by 1-MCP depending on its concentration and duration of cold storage. Ripening inhibition by 1-MCP depending on its concentration and duration of cold storage. Ripening inhibition by 1-MCP is dependent upon its concentration, with given dosages allowing fruit to eventually ripe as storage is prolonged. CA conditions allow prolonged storage, with effects being added up to ethylene inhibition. Application of these techniques in different combinations can allow to exert ripening control of Packham’s Triumph pears according with marketing requirements to attain adequate quality.