Impacts of 1-methylcyclopropene (1-MCP) on postharvest quality of 'Ankara' pears during long-term storage

The effects of various concentrations of 1-methylcyclopropene (1-MCP) on 'Ankara' pears (Pyrus communis L.) were investigated. The pears were harvested at commercial maturity level and 1-MCP (250 and 500 ppb) was applied to the fruit for 24 h at 5 degrees C. After 1-MCP treatments, the pears were kept at 0 degrees C temperature with 90%-92% relative humidity (RH) for 8 months. Fruit samples were taken at 2-month intervals from the storage room and various physical and chemical analyses, including soluble solids content, weight loss, flesh firmness, titratable acidity, skin color, respiration rate, ethylene emission, and fruit taste were carried out on the fruit samples during the storage and shelf-life periods. Treatment with 1-MCP reduced weight loss and the loss of titratable acidity. Furthermore, fruit treated with 1-MCP had higher flesh firmness, soluble solids content, chroma (C*), and hue (h degrees) values at the end of the storage and shelf-life period. Ethylene emission and respiration rate were also inhibited by 1-MCP applications. The 500 ppb 1-MCP application was the most appropriate concentration for preserving the postharvest quality of pears. It can be concluded that 'Ankara' pears treated with 1-MCP can be stored commercially up to 8 months at 0 degrees C temperature and 90%-92% RH. Thus, 1-MCP application can serve as a vital means of maintaining postharvest fruit quality of 'Ankara' pears during long-term storage with economic benefits.