期刊
POSTHARVEST BIOLOGY AND TECHNOLOGY
卷 111, 期 -, 页码 305-313出版社
ELSEVIER
DOI: 10.1016/j.postharvbio.2015.09.015
关键词
Ethylene; Firmness; Flavor; Harvest maturity; 1-Methylcyclopropene; Pear
资金
- USDA Specialty Crops Grant [2009-51181-05783]
- California Pear Advisory Board
The ethylene biosynthesis inhibitor, 1-methylcyclopropene (1-MCP), has been commercially used to extend the storage life of European pear fruit and to allow shipment to distant markets. However, the influence of 1-MCP on the ability of fruit to ripen to an acceptable sensory quality has not been investigated in 'Bartlett' pear, one of the most aromatic of pear fruit. In the current study, early-, mid- and late-season 'Bartlett' pear fruit were treated with 0.6 mu LL-1 1-MCP at 0 degrees C for 24 h,100 mu LL-1 ethylene at 20 degrees C for 24 h, or untreated before immediate transfer to 20 degrees C for ripening until eating soft (13 N firmness). Fruit from each treatment were subjected to objective and sensory quality evaluation once ripe. Sensory quality showed differences related to harvest maturity; the importance of harvest maturity depended on the treatment. Treatment with 1-MCP effectively slowed fruit ripening and therefore extended postharvest life, but also resulted in fully ripened pears with more desirable sensory traits, as compared with ethylene-treated and untreated pears. The enhanced sensory quality was related to higher sweetness, juiciness and pear aroma and reduced fermented aroma, gritty texture and tart taste. In addition, the sensory profiles of 1-MCP-treated pears were more stable among fruit from the three harvest dates than the ethylene-treated pears, which exhibited very different sensory profiles between early- and late-season fruits. (C) 2015 Elsevier By. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据