1-Methylcyclopropene Maintains Firmness and Peel Color and Reduces Decay Area of Artificially Wounded Fruits in Mature Japanese Pear (Pyrus pyrifolia Nakai ‘Shizukisui’)
Recently, there has been an increasing need to prolong the quality of matured fruits to promote the distribution of fresh fruits to consumers and processing facilities. Studies have shown that 1-methylcyclopropene (1-MCP), an inhibitor of ethylene, can maintain the firmness and quality of several fr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Sciendo
2022-10-01
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| Series: | Journal of Horticultural Research |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/johr-2022-0014 |
| _version_ | 1811171377493835776 |
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| author | Yamaga Ittetsu Oshiro Airi Otsuki Takumi Araki Yuji |
| author_facet | Yamaga Ittetsu Oshiro Airi Otsuki Takumi Araki Yuji |
| author_sort | Yamaga Ittetsu |
| collection | DOAJ |
| description | Recently, there has been an increasing need to prolong the quality of matured fruits to promote the distribution of fresh fruits to consumers and processing facilities. Studies have shown that 1-methylcyclopropene (1-MCP), an inhibitor of ethylene, can maintain the firmness and quality of several fruits for a long duration. Therefore, the aim of this study was to examine the effect of 1-MCP treatment on the firmness, rind color, and decay rate of the Japanese pear ‘Shizukisui’. Results showed that 1-MCP treatment alone and 1-MCP treatment after precooling significantly maintained the firmness of mature fruits compared with untreated fruits. However, the presence or absence of ethylene addition did not significantly affect fruit firmness; moreover, 1-MCP treatment after precooling tended to reduce moisture loss in immature fruits. Regarding the peel color of the fruits, 1-MCP treatment alone and 1-MCP after precooling treatment increased the L*, b*, and C* values of mature fruits but reduced the values in immature fruits. Compared with the control group, the 1-MCP treatment caused a decrease in the decay area of wounded ‘Shizukisui’ and ‘Kosui’ fruits and decreased the decay rate of wounded ‘Kosui’. Overall, this study showed that 1-MCP treatment maintained the firmness and peel color of Japanese pear and reduced its decay rate. |
| first_indexed | 2024-04-10T17:14:03Z |
| format | Article |
| id | doaj.art-87764bb735fb4f669fdfbc3b753d43df |
| institution | Directory Open Access Journal |
| issn | 2353-3978 |
| language | English |
| last_indexed | 2024-04-10T17:14:03Z |
| publishDate | 2022-10-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Journal of Horticultural Research |
| spelling | doaj.art-87764bb735fb4f669fdfbc3b753d43df2023-02-05T19:16:26ZengSciendoJournal of Horticultural Research2353-39782022-10-01302334210.2478/johr-2022-00141-Methylcyclopropene Maintains Firmness and Peel Color and Reduces Decay Area of Artificially Wounded Fruits in Mature Japanese Pear (Pyrus pyrifolia Nakai ‘Shizukisui’)Yamaga Ittetsu0Oshiro Airi1Otsuki Takumi2Araki Yuji3Shizuoka Professional University Junior College of Agriculture, JapanShizuoka Professional University Junior College of Agriculture, JapanFruit Tree Research Center, Shizuoka Prefectural Agriculture and Forestry Research Institute, JapanFruit Tree Research Center, Shizuoka Prefectural Agriculture and Forestry Research Institute, JapanRecently, there has been an increasing need to prolong the quality of matured fruits to promote the distribution of fresh fruits to consumers and processing facilities. Studies have shown that 1-methylcyclopropene (1-MCP), an inhibitor of ethylene, can maintain the firmness and quality of several fruits for a long duration. Therefore, the aim of this study was to examine the effect of 1-MCP treatment on the firmness, rind color, and decay rate of the Japanese pear ‘Shizukisui’. Results showed that 1-MCP treatment alone and 1-MCP treatment after precooling significantly maintained the firmness of mature fruits compared with untreated fruits. However, the presence or absence of ethylene addition did not significantly affect fruit firmness; moreover, 1-MCP treatment after precooling tended to reduce moisture loss in immature fruits. Regarding the peel color of the fruits, 1-MCP treatment alone and 1-MCP after precooling treatment increased the L*, b*, and C* values of mature fruits but reduced the values in immature fruits. Compared with the control group, the 1-MCP treatment caused a decrease in the decay area of wounded ‘Shizukisui’ and ‘Kosui’ fruits and decreased the decay rate of wounded ‘Kosui’. Overall, this study showed that 1-MCP treatment maintained the firmness and peel color of Japanese pear and reduced its decay rate.https://doi.org/10.2478/johr-2022-0014storageethyleneripeningdiscolorationprecoolingsoftening |
| spellingShingle | Yamaga Ittetsu Oshiro Airi Otsuki Takumi Araki Yuji 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 storage ethylene ripening discoloration precooling softening |
| title | 1-Methylcyclopropene Maintains Firmness and Peel Color and Reduces Decay Area of Artificially Wounded Fruits in Mature Japanese Pear (Pyrus pyrifolia Nakai ‘Shizukisui’) |
| title_full | 1-Methylcyclopropene Maintains Firmness and Peel Color and Reduces Decay Area of Artificially Wounded Fruits in Mature Japanese Pear (Pyrus pyrifolia Nakai ‘Shizukisui’) |
| title_fullStr | 1-Methylcyclopropene Maintains Firmness and Peel Color and Reduces Decay Area of Artificially Wounded Fruits in Mature Japanese Pear (Pyrus pyrifolia Nakai ‘Shizukisui’) |
| title_full_unstemmed | 1-Methylcyclopropene Maintains Firmness and Peel Color and Reduces Decay Area of Artificially Wounded Fruits in Mature Japanese Pear (Pyrus pyrifolia Nakai ‘Shizukisui’) |
| title_short | 1-Methylcyclopropene Maintains Firmness and Peel Color and Reduces Decay Area of Artificially Wounded Fruits in Mature Japanese Pear (Pyrus pyrifolia Nakai ‘Shizukisui’) |
| title_sort | 1 methylcyclopropene maintains firmness and peel color and reduces decay area of artificially wounded fruits in mature japanese pear pyrus pyrifolia nakai shizukisui |
| topic | storage ethylene ripening discoloration precooling softening |
| url | https://doi.org/10.2478/johr-2022-0014 |
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