Effects of 1-MCP treatment on browning heart and quality of Huangguan pears during storage at room temperature

In order to prolong the storage period and inhibit the browning heart of Huangguan pear fruit,the effect of1- methylcyclopropene( 1- MCP) treatment on indexes of browning heart and related quality of fruit during storage at room temperature( 20 ± 0.5) ℃ was studied. The results showed that 1.5 μL / L 1- MCP treatment could significantly( p < 0.05) reduce the incidence of browning heart disease and disease index during storage. After30 days of storage,the incidence of browning heart disease and disease index of 1- MCP treatment of Huangguan pear were 12.82% and 0.09,lower than the control 88.59% and 88.92% respectively. The 1- MCP treatment could also inhibit the respiration rate and ethylene production,maintain fruit firmness,reduce the PPO activity and content of MDA and H2O2 of fruit core effectively,increase the content of total phenol and the activity of SOD and POD,and slow the core browning reaction of Huangguan pear.In summary,1- MCP treatment can effectively inhibit browning heart of Huangguan pear during the room temperature storage.