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1.
Green capsicums (Capsicum annum L.) were stored under low pressure (4 kPa) at 10°C for 5 and 11 days with 100% RH. The results showed that the incidence of stem decay under low-pressure storage for 5 and 11 days and storage at ambient atmosphere at 20°C for 3 days was lower compared to fruits that were stored at regular atmosphere at 10°C. Fruit that had been stored at low pressure at 10°C had no symptoms of flesh rots for up to 11 days, whilst fruit which had been stored at regular atmosphere at 10°C had 6% flesh rots after 11 days storage at 10°C.There was no difference in flesh firmness and colour retention between fruits stored at low pressure and regular pressure at 10°C. Capsicums stored at low pressure had higher overall acceptability compared to fruit that were stored at regular atmosphere at 10°C. These results demonstrate the potential of low pressure storage as an effective technique to manage capsicum fruit quality, however, there was no additional benefit when fruits were stored at low pressure for more than 5 days.  相似文献   

2.
‘Braeburn’ apples stored in controlled atmosphere (CA) frequently present internal flesh browning physiological disorder which is commonly referred as ‘Braeburn’ Browning Disorder (BBD). Apples from different orchards, years or site conditions can vary considerably in their sensitivity. The aim of this research was to evaluate the relationship between the mineral status of ‘Braeburn’ apples before-harvest (18 days) and at early and normal harvest, to correlate the data with the BBD incidence found in apples post storage and to investigate possible reasons for differences in disorder sensitivity. Fruits from seven orchards in the Lake Constance area (South-Western Germany) were harvested at two picking dates and the mineral content was measured before-harvest, at-harvest and during storage. Fruit were stored at 1.5?°C under CA conditions (1 kPa O2 and 0.5 kPa CO2) using either a 10 days or a 24 days delayed establishment of CA conditions. Fruit were evaluated after 6 months of storage plus 10 days of shelf life at 18?°C for mineral status and the browning disorder incidence. Results indicate no significant changes of the mineral concentrations in the fruit during CA-storage. Significant correlations between the post storage BBD incidence with K, and in some cases also for the K/Ca ratio and for P at-harvest were found.  相似文献   

3.
‘d'Anjou’ pear fruit, harvested at optimum maturity with flesh firmness of 6.8 kg, were stored at ?1.1°C. Fruit were ripened at 20°C for 15 days following storage for 1–8 months. Dessert qualities were evaluated organoleptically on Day 10 of each ripening period. Changes in fruit firmness, extractable juice, titratable acids, solubl solids, respiration, ethylene production and internal ethylene were determined daily during each ripening period. Fruit firmness declined continually from 6.8 kg at harvest to 4.5 kg after 8 months of storage. Fruit stored for 2–8 months softened with a similar pattern during a 15-day ripening period at 20°C, while fruit stored for 1 month softened at a slower rate during ripening to 3.2 kg, with a coarse and dry texture after 15 days at 20°C. Fruit stored for 2–4 months ripened with the desirable buttery and juicy texture, while those stored for more than 5 months ripened with a coarse or mealy and dry texture. The buttery and juicy texture was highly correlated with a lower extractable juice, which could be used for quantitative determination of storage life based on ripened fruit quality. Changes in titratable acids and soluble solids during each ripening period were not associated with changes in dessert qualities of the ripened pears. Rates of respiration, ethylene production and internal ethylene during ripening at 20°C varied with duration of storage, but were not associated with changes in dessert qualities of the ripened fruit.  相似文献   

4.
In two consecutive experimental seasons it was investigated the storage capacity of ‘Conference’ pear (Pyrus communis, L.) under regular air (RA) and various controlled atmosphere (CA) conditions during six months at 0?°C (±0.3). The occurrence flesh browning (FB), core browning (CB) and cavity formation (CF) was evaluated at each 2?months storage intervals and the ripening quality traits analyzed immediately at the end of storage period and after 7 days of shelf-life in air at 20?°C. The storage conditions were: RA; 0.5?kPa O2?+?0.5?kPa CO2; 1.5?kPa O2?+?1.5?kPa CO2, 2.0?kPa O2?+?1.0?kPa CO2; 3.0?kPa O2?+?6.0?kPa CO2 and 0.5?kPa O2?+?6.0?kPa CO2. After six months, ‘Conference’ pear was very susceptible to FB, CB and CF under CA-storage. The damages started to develop at the second month of storage, increasing continuously until end of storage period. At storage end, pear fruits kept under 0.5?kPa O2?+?6.0?kPa CO2 showed a dramatic high occurrence of FB, CB and CF with a severity index of 50.6, 45.3 and 27.1, respectively. The lowest incidences of FB, CB and CF were scored in fruits kept at 2.0?kPa O2?+?1.0?kPa CO2 with severity indexes of 1.1, 1.1 and 1.0, respectively. Flesh firmness, skin color, titratable acidity and total soluble solids were satisfactory under 2.0?kPa O2?+?1.0?kPa CO2. In conclusion, ‘Conference’ pear cannot be stored under O2 partial pressure lower than 2.0?kPa and CO2 higher than 0.5?kPa.  相似文献   

5.
Summary

The aim of this work was to investigate the fermentative metabolism of ‘Conference’ pears during different storage regimes. Fruits were stored at 0°C in the following controlled atmosphere (CA) conditions: 6 kPa CO2 + 0.5 kPa O2;3 kPa CO2 + 1 kPa O2; or 1 kPa CO2 + 2 kPa O2; and also in regular air (RA) as a control. Pears kept in RA showed low pyruvate decarboxylase (PDC) and alcohol dehydrogensase (ADH) activities, and correspondingly low levels of ethanol and acetaldehyde production as long as the fruits were maintained at low temperatures. During shelf-life at 20°C, RA-fruits released higher amounts of acetaldehyde, while ethanol production remained low. Lactate concentrations in RA-stored pears increased continuously in the second part of the storage period and during shelf-life, while lactate dehydrogenase (LDH) activity remained low. During CA-storage, ‘Conference’ pears showed continuous increases in the activities of PDC and ADH, mainly in fruits stored under high CO2 and/or low O2 partial pressures. The production of ethanol and acetaldehyde was not influenced in fruits stored in 6 kPa CO2 + 0.5 kPa O2. LDH activity in CA-stored pears increased during storage, while lactate concentrations diminished. During shelf-life at 20°C, the concentrations of all measured fermentation products increased, particularly acetaldehyde and lactate. We conclude that PDC, ADH, and LDH activities are not rate-limiting factors in the accumulation of fermentation products in ‘Conference’ pears during storage and shelf-life at 20°C.  相似文献   

6.
‘Hayward’ kiwifruit were stored at 0, 5, 10, 15 and 20°C for 5, 12 and 17 days before rewarming to 20°C for 10 more days. Ethylene and CO2 production, ACC, ACC synthase (ACS) and ACC oxidase (ACO) activities, flesh and core firmness, soluble solids content (SSC) and flesh colour were measured. Kiwifruit stored at 0, 5, 10 and 15°C did not ripen, produce ethylene or show increases in ACS or ACO activity. Fruit stored for 5 days at the above temperatures, then rewarmed to 20°C, did not show any change during the following 10 days. Rewarmed fruit, pre-stored at 0–10°C for 12 days, started autocatalytic ethylene production within 24 h, followed by fruit ripening. Fruit stored at 15°C for 12 days needed 72 h to start ethylene autocatalyse and did not fully ripen during 10 days at 20°C. After 17 days storage at 0–15°C kiwifruit started autocatalytic ethylene production with no delay upon exposure to 20°C. Autocatalytic ethylene production correlated with increased ACC content, and increased activities of ACS and ACO. Fruit held continuously at 20°C started autocatalytic ethylene production after 19 days, with concomitant increases in ACC content, ACS and ACO activities and ripening. Respiration increased after rewarming, concomitantly with the increase in ethylene production.We concluded that exposing kiwifruit to chilling temperatures (0–10°C) for 12 days advanced ethylene biosynthesis and ripening when compared with fruit held continuously at 20°C. The advanced ethylene biosynthesis was due to increase ACS and ACO activities immediately upon rewarming of the fruit.  相似文献   

7.
Ripening of mango fruit is markedly delayed when the pressure in the storage chamber is reduced below 100 mm Hg, and fruit storage life is thus prolonged. The prolongation of storage life is inversely related to the pressure; control fruit stored at 760 mm Hg started to ripen after 16 days in storage at 13°C, while fruit stored at 100 and 75 mm Hg after 25 and 35 days, respectively. Fruit stored at 50 mm Hg remained unripe for 35 days. No effect on ripening was recorded at pressures above 250 mm Hg, while at pressures below 50 mm Hg the fruit desiccated. All fruits stored at subatmospheric pressure ripened 3–4 days after transfer to shelf life at 25°C. However, green mango fruits of the colored cultivars like ‘Haden’ and ‘Maya’, stored at subatmospheric pressure for a prolonged period, did not develop the proper red or orange color during shelf-life, but turned pale yellow instead. Treatment with ethylene upon removal from storage slightly improved color development in these fruits.  相似文献   

8.
Summary

The effect of storage temperature on ripening, shelf life and chemical composition of custard apple (Annona squamosa L.) fruits stored at 10,15,20 and 25°C was studied. The safe range of storage temperature was found to be between 15 and 20°C, with maximum shelf life at 15°C. The ripening of fruits was observed on days 4, 6 and 9 of storage at 25,20, and 15°C respectively. The colour of the pulp, texture, taste and flavour of ripe fruits held at 25 and 20°C were superior followed by fruits stored at 15°C. At 10°C, the fruits became hard with surface blackening, messy pulp and less sweetness. The major changes during ripening were a continuous decrease in fruit firmness and starch content and a continuous increase in TSS and sugars, the changes being more rapid at 25 and 20°C than at 15 and 10°C. The acidity and ascorbic acid contents increased slightly during the initial stages of ripening followed by a decline, in the fruits stored at different temperatures. Custard apple fruits stored at 25 and 20CC had a clear climacteric peak whereas those stored at 15 and 10°C did not show any distinct rise in respiration rate. Ethylene peak (2.40 µl kg–1 h–1) coincided with the respiratory climacteric at 25CC storage, corresponding with the peaks in TSS, sugars, ascorbic acid and acidity.  相似文献   

9.
Rates of CO2 production by cv Idared apples were progressively reduced by lowering O2 levels from 21% to 2% and 1%. Although lowering the temperature from 4° to 2°C also reduced the respiration rate, fruits stored in 1% and 2% O2 were respiring faster after 100 days at 0°C than at 2° or 4°C. After 192 days the air-stored fruit also showed an increase in respiration rate at 0°C. These higher respiration rates preceded the development of low temperature breakdown in fruit stored in air, 2% and 1% O2 at 0°C and in 1% 02 at 2°C. Progressively lower O2 concentrations reduced ethylene production whilst increasing the retention of acid (expressed as malic), soluble solids, chlorophyll and firmness. In the absence of low temperature breakdown the effects of reduced temperature on fruit ripening were similar to those of lowered O2 concentrations. The quality of apples stored at 4°C in 1% O2 was markedly better than in 2%; the fruits were also free of core flush (brown core) and other physiological disorders.  相似文献   

10.
An instrument is described for measuring the compression of tomatoes under a known weight. This has been used to study the effect of some of the many factors likely to influence the firmness of tomatoes. The measurements of compression were made along the axis from the calyx to the stylar scar.

The compressibility of the fruit increased threefold during ripening from the mature green to the fully red condition. The firmness of the fruits of two varieties increased with the number of locules per fruit.

Comparison of the fruits of eight varieties showed marked differences in firmness; the even-ripening form of Potentate (Potella) was the firmest variety tested, and Harbinger the softest. The compression readings were significantly and negatively correlated with the percentage of walls and placentae, and with the thickness of the fruit as measured along the axis of compression. Fruit size and the percentage of walls were themselves positively correlated.

Both lime and potash significantly increased the firmness of the fruit of variety Moneymaker. Phosphate had a slight beneficial effect, but no significant response was found to nitrogenous fertilizer.

Tomatoes of two varieties, grown with different combinations of shading, day temperature and watering, were examined. Fruits grown at a day temperature of 85° F. (29-5° C.) were 30% softer than those grown at 65° F. (18-3° C.). Some evidence was obtained that heavy watering softened the fruit, particularly under hot, shaded conditions.

Freshly-picked tomatoes of three varieties approaching the fully red condition continued to soften rapidly during storage (74° F.), the effect being highly significant even within three days.

The effect of fruit size on the compression readings, and on percentage compression, is discussed.  相似文献   

11.
Storage of ‘McIntosh’ Apples (Malus domestica Borkh.) in a controlled atmosphere (CA) with very low O2 (1.5% CO2 + 1.0% O2, 2.8°C) retained greater fruit firmness and titratable acids during storage and during subsequent air storage than apples stored in conventional CA (5.0% CO2 + 3.0% O2, 2.8°C). The rate of firmness loss during subsequent 0°C air storage decreased with length of storage in CA. Storage of apples in very low O2 for 40 or 80 days decreased the rate of firmness loss in subsequent 0°C air storage as compared to the rate of firmness loss in conventional CA fruit, but the rate of firmness loss in 0°C air storage subsequent to 160 or 320 days of conventional CA was significantly less than the loss in similar fruit stored in very low O2 atmospheres.A modified atmosphere with 1.0% O2 decreased the rate of C2H4 accumulation in storage, and fruit production of both C2H4 and CO2 after storage opening in comparison with similar fruit in conventional CA. The accumulation of C2H4 in storage chambers was increased with increasing O2 levels, but the rate of increase depended upon the CO2 level. C2H4 storage accumulation was stimulated by the presence of CO2 at 0.5% O2, but was suppressed by CO2 when 3.0% O2 was maintained.Retention of fruit firmness and titratable acids in apples stored in 1.5% CO2 + 1.0% O2 were insensitive to very low (0.231 ml l?1) or very high (2440 ml l?1) C2H4 levels in storage. Scrubbing C2H4 (0.304 ml l?1) from chambers held at 5.0% CO2 + 3.0% O2 resulted in significantly firmer fruit after storage, but this effect was not significant after shelf life of 7 days at 20°C.  相似文献   

12.
Maximum daily trunk shrinkage (MDS) has been suggested as an appropriate indicator of plant water status because it is closely related to stem water potential. Interaction of MDS and fruit quality was studied in plum (Prunus domestica L. ‘Jojo’/Wavit and ‘Tophit plus’/Wavit) in temperate climate. According to the MDS data, trees were grouped as low MDS (LMDS) and high MDS (HMDS). Fruit quality was analysed during fruit development (95, 103, 117 DAFB for ‘Jojo’ and 99, 112, 121 DAFB for ‘Tophit plus’) before commercial harvest. Fruit picked at commercial harvest (137 DAFB and 140 DAFB for ‘Jojo’ and ‘Tophit plus’, respectively) were stored at 2 ± 0.5?°C (90 ± 2% RH) for 28 days, and 2 days shelf life at 20?°C providing 6 measuring dates postharvest. Results confirmed that MDS was positively correlated with water vapour pressure deficit also in the apparent temperate, semi-humid climate. Transpiration of fruit from high crop load and resulting HMDS trees, which can be assessed as physiologically drought, was low compared to that of fruit from LMDS trees. Furthermore, HMDS tree grown plums had enhanced soluble solids and dry matter contents with a tendency of reduced fruit size.  相似文献   

13.
We determined the effect of different storage systems and packaging on the quality of ‘Sultana Seedless’ raisins. The fruit were packed in plastic boxes and kept under controlled atmosphere (1% O2 and 3% CO2) at 0°C and 75–85% RH for 12 months (CA), packed in vacuum bags and kept under normal atmosphere (21% O2–0.03% CO2) (NA) and packed in thin plastic bags + carton boxes and kept under ambient condition (semi-refrigeration), at 0°C and 90% ± 5 RH for 12 months (AC). Fruit kept under CA or NA had acceptable fruit quality in terms of general appearance and taste for 10 months, whereas fruit quality was unacceptable at that time under AC. Fruit under NA had less weight loss than fruit under the other conditions. Differences in skin colour were relatively small, apart from the h° values. Concentrations of ochratoxin A were generally higher with AC. External appearance and taste were better with CA and NA. As a result, raisins can be stored for 10 months with good quality in vacuum package in NA (0°C and 90% ± 5 RH) and CA (1% O2–3% CO2) at 0°C and 75–85% RH.  相似文献   

14.
Fruit firmness, extractable juice, woolliness and browning of the mesocarp tissue in ‘Independence’ and ‘Flavortop’ nectarines stored at —0.5°, 3°, 5° and 7°C for four weeks were determined during ripening at 15°C. The firmness of both ‘Independence’ and ‘Flavortop’ during ripening decreased as storage temperatures increased. The percentage extractable juice after cold storage and during ripening varied considerably between cultivars and between the storage temperatures. The extractable juice of fruit stored at higher temperatures tended to increase during ripening, whereas fruit stored at lower temperatures tended to decrease first before increasing. At storage temperatures of —0.5° and 3°C both cultivars passed through a stage of woolliness during ripening, while less woolliness occurred after storage at 5° and 7°C. In both cultivars the percentage extractable juice during ripening was higher on average at storage temperatures of 5° and 7°C. Severe browning of mesocarp tissue in both cultivars occurred during ripening after storage at 3°C. The effect of fruit size on changes in firmness, development of woolliness and mesocarp browning in ‘Flavortop’ nectarines stored at — 0.5°C for four weeks and ripened at 15°C was also determined. Larger nectarines lost firmness more rapidly, woolliness occurred sooner and the mesocarp tissue was more prone to browning than smaller fruit during ripening.  相似文献   

15.
《Scientia Horticulturae》2005,103(2):179-185
This study was performed to monitor the deterioration of bruised persimmon (Diospyros kaki cv. Fuyu) fruits. Freshly harvested fruits were bruised by dropping them from a height of 50 cm onto a steel board and then stored at 0 or 20 °C in temperature controlled chambers for up to 4 weeks. Immediately after the bruising, no visible injury on the fruits was evident, but the fruits deteriorated rapidly during storage. The skin tissues of the fruits stored at 20 °C became more reddish with the duration of the storage, but no such changes were found with the fruits stored at 0 °C. The increase in redness of the skin tissues appeared to be associated with storage temperature, but not with the bruising. The skin tissues also became darker when stored at 20 °C than at 0 °C and this tendency was more obvious with the bruised fruits. Flesh firmness decreased rapidly during storage except for the non-bruised fruits stored at 0 °C. Even the non-bruised fruits rapidly lost their flesh firmness at 20 °C. No significant changes in lipid peroxidation, as expressed by malondialdehyde production, were found between the bruised and the non-bruised fruits during the storage either at 0 °C or at 20 °C. This implies that the fruit deterioration caused by bruising is not due to the consequences of lipid peroxidation. Polyphenol oxidase activity increased more rapidly in the bruised fruits than in the non-bruised fruits during storage. The bruising had more effect on increasing polyphenol oxidase activity than did the storage temperature. Although the increase in polyphenol oxidase activity appeared to be associated with the visual deterioration of the bruised fruits, it did not exactly correspond to the physical deterioration. These results indicate that polyphenol oxidase is not the only factor influencing the deterioration associated with bruising. Cell wall hydrolases are currently being assayed to determine if they also contribute the deterioration following bruising.  相似文献   

16.
A spring and an autumn crop of eggplant (Solanum melongena) were grown under natural light conditions in a glasshouse at different day and night humidities. A high or low humidity by day was combined with either a high or low humidity by night. Vapour pressure deficits (VPD) achieved over the period in which the treatments were applied ranged from 0.44 to 1.18 kPa by day, from 0.24 to 0.91 kPa by night, with a 24 h mean from 0.34 to 0.99 kPa. The rate of plant development was unaffected by humidity. Fruit yields were reduced by continuously low VPD compared with the other treatments. The yield reduction could be attributed to fewer fruits being picked. Mean fruit weight was higher at high humidity by day. Continuously high VPD increased calyx withering, low VPD had no detrimental quality effects but promoted the incidence of Botrytis cinerea.  相似文献   

17.
Annona squamosa is a climateric fruit in which maximal carbon dioxide production preceeds that of ethylene during post-harvest storage. Normal ripening occurred at temperatures between 15 and 30° C, although the fruits were susceptible to fungal attack at temperatures above 25° C. Storage temperatures below 15° C caused chilling-injuries. Ripening was enhanced by removal of carbon dioxide and by addition of oxygen to the storage atmosphere, and delayed by the addition of carbon dioxide or removal of oxygen. Ethylene had no apparent effect on ripening. Fruits maintained under low relative humidities ripened faster than those stored under high-humidity conditions. Dipping the fruits in a solution of indole acetic acid at concentrations between 10?4 and 10?2 M accelerated ripening. Levels of both ascorbic acid and glucose increased to a maximum at the climacteric, but decreased as the fruits became over ripe. The stage of “eating” ripeness occurred at the climacteric. Recommended conditions for storing custard apple are: temperatures between 15 and 20° C, low oxygen and ethylene tensions coupled with 10% carbon dioxide and a relative humidity of 85%–90% in the storage atmosphere.  相似文献   

18.
Tuberose cut flowers, available as loose flowers, were treated with gamma (γ) irradiation and generally regarded as safe (GRAS) preservative solutions for extension of shelf life. The flowers were packaged in low-density polyethylene bags, heat sealed and stored at 23 ± 2°C, 80% relative humidity (RH) and 4 ± 1°C, 40% RH, respectively. The flowers stored at these two temperature regimes were subjected to sensory evaluation and biochemical analyses. From these assessments, the longest shelf life of tuberose flowers was found to be 8 days at 23 ± 2°C, 80% RH (compared to 4 days for control) and 24 days at 4 ± 1°C, 40% RH (compared to 8 days for control) using combination treatment of low dose γ-irradiation (0.02 kGy) and preservative solutions (4% sucrose and 0.02% CaCl2). Ethanolic extract of tuberose flowers of the most shelf stable set (stored at 4 ± 1°C), i.e. at the end of 24 days, showed antimicrobial potency against the common skin pathogen Staphylococcus aureus (ATCC 25923 and MDR strains), suggesting utility of the senesced tuberose flowers for therapeutic applications. This preservation technique would promote export of tuberose flowers by extension of their shelf lives and allow utilization of these flowers, post senescence.  相似文献   

19.
The investigations should purify whether the temperature during apple storage can be increased by application of 1-MCP to decrease energy consumption and costs. The investigations were carried out over 2 years with the following treatments: Year 1: The apple cultivars ‘Elstar, Elshof’ and ‘Gala, Must’ were investigated. For both cultivars 3 different storage temperatures (1, 2 and 4°C) with and without application of 1-MCP were examined. Each temperature and 1-MCP treatment was investigated both under CA-/ULO-conditions with 1.5% O2 and 2% CO2 and in cold storage with normal atmosphere. Year 2: The apple cultivars ‘Jonagold, Jonica’ und ‘Golden Delicious, Weinsberg’ were investigated. For both cultivars 3 different storage temperatures (1, 2 and 4°C) with and without application of 1-MCP were examined. Each temperature and 1-MCP treatment was investigated both under CA-/ULO-conditions with 1.5% O2 and 3% CO2 and in cold storage with normal atmosphere. The influence of temperature, storage atmosphere and 1-MCP application on fruit firmness, soluble dry matter (sugar) and fruit acid was investigated on 6 dates (September to October in the first year) respectively on 5 dates (October to March) during the storage period. Following results were obtained:
  1. In the first year storage temperature did not influence the content of soluble dry matter of both cultivars. Application of 1-MCP led to a less decomposition of soluble dry matter. In the second year the content of soluble dry matter decreased slightly with increasing temperatures. A clear positive effect of 1-MCP-application was not noticeable. Altogether an increase of storage temperature has no or only a small influence of the content of soluble dry matter. 1-MCP can slow down the decomposition of soluble dry matter.
  2. An increase of storage temperature had no or only a small influence of fruit firmness. With increasing storage temperature fruit firmness decreased slightly.1-MCP application led to a higher fruit firmness, especially during cold storage in normal atmosphere. In both years all cultivars showed a same or higher fruit firmness at 4°C with 1-MCP application under CA-/ULO-conditions as at 1°C without 1-MCP application under CA-/ULO-conditions.
  3. An increase of storage temperature had no or only a small influence of the content of fruit acid.1-MCP application under CA-/ULO-conditions reduced the decomposition of fruit acid. In both years usually all cultivars showed a same or higher content of fruit acid at 4°C with 1-MCP application under CA-/ULO-conditions as at 1°C without 1-MCP application under CA-/ULO-conditions.
The results show that an increasing of storage temperature under CA-/ULO-conditions and with 1-MCP application has no negative influence on fruit quality in comparison to fruits which were stored under CA-/ULO-conditions at low temperatures without 1-MCP application.  相似文献   

20.
Summary

‘Bartlett’ and ‘d’Anjou’ pears treated with 300 nl l–1 1-methylcyclopropene (1-MCP) did not soften to eating quality within 7 d, a desirable ripening period. A pre-conditioning method was evaluated as a means to re-initiate the softening ability of pears prior to marketing. Fruit were treated with 1-MCP and stored at –1°C in regular air, or in a controlled atmosphere for 2 – 9 months. After storage, fruit were pre-conditioned with nine temperature (10°, 15° or 20°C) and time (5, 10 or 20 d) combinations. Pre-conditioned fruit were then assessed for ripening ability following storage for 14 d at 20°C. The ripening ability of 1-MCP-treated ‘Bartlett’ fruit recovered in response to many pre-conditioning combinations of 10° – 20°C for 10 – 20 d, as indicated by a decrease in flesh firmness to 27 N or lower. The requirements for pre-conditioning regimes are storage atmosphere- and time-dependent. For ‘d’Anjou’ pears, no pre-conditioning combination resulted in re-initiating the ripening of fruit treated with 300 nl l–1 1-MCP. However, when the 1-MCP dose was 50 nl l–1, ‘d’Anjou’ pears ripened over an extended shelf-period with a substantial decrease in superficial scald. The results indicate that treatment with 1-MCP at approx. 50 nl l–1, combined with a pre-conditioning prior to marketing, is a potential means to control scald in ‘d’Anjou’ fruit. Re-initiation of ripening occurred concomitantly with a substantial increase in ethylene production. The control of superficial scald by 1-MCP in ‘d’Anjou’ pears was due to the inhibition of the biosynthesis of -farnesene and conjugated trienes.  相似文献   

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