Comparison of Fruit Maketability at Various Temperature Environment in Asian Pear 'Jinhwang' Treated with 1-Methylcyclopropene
2017
Lee, U.Y., National Institute of Horticultural and Herbal Science, Rural Development Administration, Naju, Republic of Korea | Choi, J.H., National Institute of Horticultural and Herbal Science, Rural Development Administration, Naju, Republic of Korea | Kim, Y.K., National Institute of Horticultural and Herbal Science, Rural Development Administration, Naju, Republic of Korea | Oh, K.S., Chungnam National University, Daejeon, Republic of Korea | Kim, S.J., Chungnam National University, Daejeon, Republic of Korea | Chun, J.P., Chungnam National University, Daejeon, Republic of Korea
We evaluated the fruit quality and the incidence of physiological disorders in Asian pear (Pyrus pyrifolia Nakai) cultivar 'Jinhwang' treated with 1-methylcyclopropene (1-MCP, 1.0 microliterㆍL-¹) under different temperature conditions to determine appropriate shelf-life period. The postharvest application of 1-MCP in 'Jinhwang' pears showed positive effects at all storage temperature (18, 25 or 30℃) with regard to flesh firmness, marketable fruits (less than 20N) only attainted with 1-MCP treated fruit after 21 days of shelf-life. A high incidences of physiological disorders and of fruit decay rates were obvious in the fruits distributed at 30℃ and low incidence of physiological disorders including core browning and mealiness were attained at the fruits treated with 1-MCP when we compared with untreated control. The production of ethylene and respiration rates increase coincide with elevated distribution temperature. High respiration rates were obvious in the control fruits, it reached approximately two times higher than the that of 1- MCP treated one regardless of market temperature. These results demonstrated that the application of 1-MCP, especially at high temperature market condition, represented as an effective postharvest technique for newly developed Asian pear 'Jinhwang'.
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