Effects of 1-methylcyclopropene (1-MCP) treatment on ethanol fermentation of Nanguo pear fruit during ripening

The aim of this study was to analyze the effects of 1-methylcyclopropene (1-MCP) on ethanol fermentation of Nanguo pears during ripening. Pears were exposed to 1 mu l/L 1-MCP and stored at 20 +/- 2 degrees C. Our data indicated that postharvest application of 1-MCP maintained flesh firmness and reduced ethylene production and respiration rate during storage compared with untreated fruits. 1-MCP treatment delayed the second glucose peak during fruit ripening. The contents of pyruvate and acetyl-CoA were generally reduced by 1-MCP treatment, and at the same time, their peaks were delayed by it during storage compared with controls. The contents of citric acid (CA) and oxaloacetate (OA) were increased by 1-MCP, whereas the contents of acetaldehyde and ethanol were reduced during the whole storage period compared with controls. Activities of alcohol dehydrogenase (ADH) and pyruvate decarboxylase (PDC) were reduced by application of 1-MCP during the early stage of storage, and the appearance of their peak activities was also delayed after treatment with 1-MCP. These data showed that postharvest application of 1-MCP could effectively delay the production of the alcohol taste of Nanguo pears during ripening. Practical applications Nanguo pear is one of the most common cultivars that widely grow in northeast China. It is preferred by many consumers for its unique alcohol taste, which is mainly produced through ethanol fermentation during ripening. Until now, the mechanisms for regulating ethanol fermentation in ripening Nanguo pears are still unclear. Our data indicated that postharvest application of the ethylene action inhibitor 1-MCP could effectively delay the production of the alcohol taste of Nanguo pears during ripening. The data from this study can provide reference data for maintaining the quality of postharvest Nanguo pears.

Automated summary

The postharvest application of 1-methylcyclopropene (1-MCP) can effectively delay the production of alcohol taste in ripening Nanguo pears by reducing ethylene production, delaying enzyme activity peaks, and maintaining fruit firmness.