Effectiveness of 1-MCP treatments on ‘Bartlett’ pears as influenced by the cooling method and the bin material |
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| Authors: | Gabriela Calvo Gabriel O Sozzi |
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| Institution: | 1. Instituto Nacional de Tecnología Agropecuaria, EEA Alto Valle de Río Negro, C.C. 782, R8332 General Roca, Provincia de Río Negro, Argentina;2. Cátedra de Fruticultura, Facultad de Agronomía, Universidad de Buenos Aires, Avda. San Martín 4453, C1417DSE Buenos Aires, Argentina;3. Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires, Argentina;1. Instituto de Fisiología Vegetal CCT CONICET La Plata, Universidad Nacional de La Plata, Facultad de Ciencias Agrarias y Forestales, Facultad de Ciencias Naturales y Museo, Diagonal 113 Nº 495, 1900 La Plata, Argentina;2. Laboratorio de Investigación en Productos Agroindustriales (LIPA), Facultad de Ciencias Agrarias y Forestales-UNLP, Calle 60 y 119 s/n, 1900 La Plata, Argentina;3. Cursos de Fruticultura y Fisiología Vegetal, Facultad de Ciencias Agrarias y Forestales ? UNLP, Calle 60 y 119 s/n, 1900 La Plata, Argentina;4. Centro de Investigación y Desarrollo de Criotecnología de Alimentos CCT CONICET La Plata, Facultad de Ciencias Exactas (UNLP), 47 y 116, 1900 La Plata, Argentina;1. Department of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China;2. Experimental Teaching Center, Shenyang Normal University, Shenyang 110034, PR China;1. Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China;2. Sericultural and Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China;3. Department of Bioengineering, Jinan University, Guangzhou 510632, PR China |
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| Abstract: | Wooden bin-stored ‘Bartlett’ pears (Pyrus communis L.) were hydrocooled (HC) or forced-air cooled (FAC) and immediately treated or not with 1-methylcyclopropene (1-MCP) for 24 h. 1-MCP gas concentrations used were 0, 0.3 or 0.6 μL L?1 (called 0, 0.3 and 0.6, respectively). Fruit were subsequently kept at 20 °C for 20 d or stored at ?0.5 °C and 95% RH for 60, 90, 120 or 150 d. After cold storage, fruit were kept at 20 °C for up to 16 d for further ripening. In another experiment, pears stored in wooden bins (W) or plastic bins (P) were all hydrocooled, treated or not with 0.5 μL L?1 1-MCP (called 0.5 and 0, respectively), stored at ?0.5 °C and 95% RH for 0, 30, 60, 90 or 120 d, and transferred to 20 °C for further ripening. In FAC pears, increasing 1-MCP concentrations usually resulted in delayed increases in ethylene production and lower ethylene production rates, as well as delayed softening. In contrast, HC-0.3 pear firmness did not differ from that of HC-0 fruit after cold storage. Generally, HC-0.3 pears displayed higher ethylene production and lower firmness values than FAC-0.3 pears after a 7-d exposure to 20 °C, regardless the length of cold storage. FAC-0.6 pears always showed lower ethylene production rates and higher flesh firmness values than HC-0.6 fruit. Soluble solids concentration was not consistently affected by 1-MCP. FAC-0.3 and HC-0.6 fruit showed higher titratable acidity values than HC-0 fruit after 0, 60, 120 and 150 d of cold storage plus 7 d at 20 °C. Effectiveness of 1-MCP treatments on HC pears was influenced by the bin material; P-0.5 pears were firmer than W-0.5 pears after 7 d at 20 °C, regardless the length of the cold storage. HC-0.5 fruit exposed to ?0.5 °C for 90 d reached eating quality (firmness ≤23 N) by day 7 if placed in W, and by day 21 when stored in P. Results and previous evidence suggest that wet wooden bin material may represent a major though unpredictable source of 1-MCP sorption that could bind a significant percentage of the 1-MCP applied. When used at relatively low doses 1-MCP partial removal by wet wooden bins can compromise the application effectiveness for controlling ethylene action. |
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