Effect of maturity and cold storage on ethylene biosynthesis and ripening in ‘Bartlett’ pears treated after harvest with 1-MCP
Max G. Villalobos-Acuña , William V. Biasi, Sylvia Flores, Cai-Zhong Jiang, Michael S. Reid, Neil H. Willits and Elizabeth J. Mitcham
Postharvest Biology and Technology, Volume 59, Issue 1, January 2011, Pages 1-9
2011
บทคัดย่อ
To further our understanding of the response of ‘Bartlett’ pear fruit to 1-methylcyclopropene (1-MCP) and their ability to recover the capacity to ripen, ‘Bartlett’ pears were treated with 0.3 μL L−11-MCP for 12 h at 20 °C immediately after harvest in two seasons and to pear fruit of four maturities. 1-MCP decreased rates of softening, ethylene production, respiration, and yellow color development, and reduced incidence of scald and internal breakdown. Ripening recovery induced by cold storage of 1-MCP treated fruit depended on maturity and season and was associated with stimulated ethylene production, including 1-aminocyclopropene carboxylic acid synthase (ACS) activity, 1-aminocyclopropene carboxylic acid oxidase (ACO) activity, and transcript levels of genes associated with these enzymes.