Combined effect of temperature and controlled atmosphere on storage and shelf-life of 'Rocha' pear treated with 1-methylcyclopropene

The combination of temperature and atmosphere composition for storage of Pyrus communis L. Rocha' treated with 1-methylcyclopropene was investigated. Fruits treated with 312nll(-1) 1-methylcyclopropene were stored at 0? and 2.5? in air and controlled atmosphere (CA) (3.04kPa O-2+ 0.91kPa CO2). Fruits were removed from storage after 14, 26 and 35 weeks, transferred to shelf-life at approximately 22? and assessed for ripening and quality, symptoms of superficial scald and internal browning and the accumulation of biochemical compounds related to scald after 0, 1 and 2 weeks. Superficial scald occurred only in fruits stored for 35 weeks in air at 2.5?. Levels of conjugated trienols and -farnesene increased during the first 26 weeks in storage, remaining constant thereafter. During shelf-life, conjugated trienols were higher in fruits stored in air at 2.5?. Internal browning developed in shelf-life after 26 weeks at 2.5?. Pears in air at 2.5? were not able to stand a 2-week shelf-life after 35 weeks of storage, while fruits stored at 0? under CA ripened slowly after the same storage period. The retention of firmness during shelf-life of 1-methylcyclopropene-treated Rocha' pear can be overcome by elevating the storage temperature from 0? to 2.5?, but CA is a required complement to avoid excessive softening after long-term storage. The ratio carotenoid/chlorophyll increased during storage and shelf-life, as plastids senesced. CA reduced the rate of chlorophyll loss during the first 14 weeks in storage, but its effect was reduced afterwards. Rocha' pear treated with 1-methylcyclopropene had a similar post-harvest behaviour during long-term storage at 0? in air or at 2.5? under CA.