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1-Methylcyclopropene Maintains Firmness and Peel Color and Reduces Decay Area of Artificially Wounded Fruits in Mature Japanese Pear (Pyrus pyrifolia Nakai ‘Shizukisui’) Cover

1-Methylcyclopropene Maintains Firmness and Peel Color and Reduces Decay Area of Artificially Wounded Fruits in Mature Japanese Pear (Pyrus pyrifolia Nakai ‘Shizukisui’)

Journal of Horticultural Research
Volume 30 (2022): Issue 2 (December 2022)
By: ,  ,   and    
Open Access
|Oct 2022
Figures & tables

Figures & Tables

Table 1

Schedule of experiments

Experiment 1Days after starting treatment
0123–10
1-MCP1-MCPstorage (26.7°C)
1-MCP (precooling)precooling (5 °C)1-MCPstorage (26.7 °C)
controlstorage (26.7 °C)
Experiment 2Days after starting treatment
0123–10
1-MCP1-MCPstorage (26.7°C)
controlstorage (26.7 °C)
Table 2

Effect of 1-MCP on moisture loss, peel color, firmness, and soluble solid content in Japanese pear ‘Shizukisui’

Mature fruitsMoisture lossPeel colorFirmnessSSC
(%)L*a*b*C*(N)Brix
Ethylene (+)1-MCP4.1 ± 0.158.1 ± 0.87.8 ± 1.039.2 ± 1.240.0 ± 1.220.3 ± 1.012.2 ± 0.02
1-MCP (Precooling)3.0 ± 0.158.6 ± 0.56.3 ± 0.837.0 ± 0.537.6 ± 0.619.6 ± 0.611.5 ± 0.1
Control4.7 ± 0.850.5 ± 2.06.4 ± 0.827.5 ± 2.528.3 ± 2.615.8 ± 0.911.3 ± 0.3
Ethylene (−)1-MCP3.6 ± 0.358.3 ± 0.88.7 ± 0.937.1 ± 0.838.2 ± 0.821.5 ± 1.311.5 ± 0.2
1-MCP (Precooling)3.5 ± 0.561.5 ± 0.55.5 ± 1.138.8 ± 0.539.2 ± 0.520.6 ± 0.412.1 ± 0.05
Control3.8 ± 0.348.8 ± 1.98.3 ± 0.627.2 ± 1.528.4 ± 1.416.9 ± 0.811.0 ± 0.2
Significancez1-MCP (A)ns************
Ethylene(B)nsnsnsnsnsnsns
(A)×(B)nsnsnsnsnsns*
Immature fruitsMoisture lossPeel colorFirmnessSSC
(%)L*a*b*C*(N)Brix
Ethylene (+)1-MCP3.3 ± 0.254.1 ± 1.71.8 ± 0.833.6 ± 0.933.7 ± 0.925.4 ± 2.310.8 ± 0.2
1-MCP (Precooling)2.9 ± 0.254.4 ± 0.5−1.1 ± 0.533.1 ± 0.133.1 ± 0.125.4 ± 0.410.3 ± 0.4
Control3.3 ± 0.260.5 ± 0.65.6 ± 0.438.1 ± 0.338.5 ± 0.323.6 ± 0.69.1 ± 0.1
Ethylene (−)1-MCP3.6 ± 0.354.6 ± 0.71.8 ± 0.934.0 ± 0.834.1 ± 0.822.1 ± 0.89.9 ± 0.2
1-MCP (Precooling)1.9 ± 0.255.4 ± 0.61.6 ± 1.234.5 ± 0.834.6 ± 0.925.4 ± 0.79.9 ± 0.2
Control3.6 ± 0.258.4 ± 0.95.4 ± 0.837.1 ± 0.637.5 ± 0.624.0 ± 0.89.5 ± 0.2
Significancez1-MCP (A)**********ns**
Ethylene (B)nsnsnsnsnsnsns
(A)×(B)*nsnsnsnsns*

[i] Data are expressed as the means ± standard error (SE; n = 4)

[ii] z ns, *, **indicate nonsignificant and significant differences at p < 0.05 and p < 0.01, respectively, by two-way ANOVA

Figure 1

The effect of 1-MCP treatment on L*, a*, b*, and C* values of Japanese pear ‘Shizukisui’ fruits. Vertical bars indicate standard error (SE) (n = 4); different letters indicate significant differences between the treatments; p < 0.05 by Tukey's multiple range test

Table 3

Three-way ANOVA of the effects of 1-MCP and ethylene treatment on peel color at different maturation stages

Sourcep value
ΔL*Δa*Δb*ΔC*
1-MCP (A)< 0.05< 0.001< 0.001< 0.01
Ethylene (B)0.0740.2110.2850.674
Maturation stage (c)< 0.001< 0.001< 0.001< 0.001
(a)*(b)0.5490.9560.7490.895
(a)*(c)< 0.001< 0.001< 0.001< 0.001
(b)*(c)0.1920.8950.7290.506
(a)*(b)*(c)0.9770.1130.7740.900
Figure 2

The effect of 1-MCP treatment on the diameter of decay area [A] and decay rate [B] in wounded fruits, and visual appearance after 10 days post wounding ‘Shizukisui’ [C] and ‘Kosui’ [D] fruits. [A]: vertical bars indicate standard error (SE) (n = 12); *significant difference at p < 0.05 by Mann–Whitney U test; [B]: **significant difference at p < 0.01 by Fisher's exact test

DOI: https://doi.org/10.2478/johr-2022-0014 | Journal eISSN: 2353-3978 (formerly 2300-5009) | Journal ISSN: 2300-5009
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Language: English
Page range: 33 - 42
Submitted on: May 1, 2022
Accepted on: Aug 1, 2022
Published on: Oct 1, 2022
Published by: National Institute of Horticultural Research
In partnership with: Paradigm Publishing Services
Keywords:
storage,
ethylene,
ripening,
discoloration,
precooling,
softening
Related subjects:
Life sciences,
Biotechnology,
Plant science,
Ecology,
Life sciences, other

© 2022 Ittetsu Yamaga, Airi Oshiro, Takumi Otsuki, Yuji Araki, published by National Institute of Horticultural Research
This work is licensed under the Creative Commons Attribution 4.0 License.

Volume 30 (2022): Issue 2 (December 2022)
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