Effect of UV-C Combined with 1-MCP Treatment on Postharvest Qualities and Physiologies of Fragrant Pear Fruit

doi:10.11924/j.issn.1000-6850.2013-1686

Abstract

Abstract: Fragrant pear (Pyresbretschnei deri Rehd) fruits were used as test materials to investigate the effect of ultraviolet- C (UV- C) light combined with 1- methylcyclopropene (1- MCP) on postharvest qualities and physiologies of fragrant pear fruit during cold storage. Fragrant pear fruit were treated with UV-C combined with 1-MCP then stored at cold room (-1℃, RH: 90%-5%). The firmness, soluble solid content, vitamin C, hue angle and physiology items of postharvest fragrant pear fruits were determined in this paper. It indicated that UV-C combined with 1-MCP inhibited the decrease of firmness, retained higher soluble solid content (SSC), restrained the decline of vitamin C and hue angle of fruit. Fruits treated with UV- C combined with 1- MCP also significantly delayed respiration climacteric and peak of ethylene production, declined the respiration rate and ethylene production. In addition, UV-C combined with 1-MCP treatment suppressed the increasing of cell membrane integrity and malondiadehyde (MDA) content. The results suggested that UV-C combined with 1- MCP treatment delayed the senescence of physiology and maintained the qualities of postharvest fruits.

LI Xue-wen. Effect of UV-C Combined with 1-MCP Treatment on Postharvest Qualities and Physiologies of Fragrant Pear Fruit[J]. Chinese Agricultural Science Bulletin, 2014, 30(22): 191-196.

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