Improvement of postharvest storage quality of ‘Red Clapp’s’ pears by treatment with 1-methylcyclopropene at low temperature

Summary‘Red Clapp’s’ is a red pear (Pyrus communis L.) cultivar having a short storage life. ‘Red Clapp’s’ pears were treated with 0 (control), 0.1 or 0.2 µl l–1 1-methylcyclopropene (1-MCP) at 0–1°C for 24 h and stored at –0.5°C for 15, 30, 45 or 60 d. After cold storage, fruit were allowed to ripen at 20°C for 1, 7 or 14 d. No differences were detected between control and 1-MCP-treated fruit 1 d after cold storage. 1-MCP appeared to have a very limited effect on slowing ripening and preventing physiological disorders when applied at 0.1 µl l–1. In contrast, pears treated with 0.2 µl l–1 1-MCP softened at a noticeably lower rate than control fruit after 7 d at 20°C. Fruit firmness was considered appropriate for pear consumption (18–26 N) after 14 d at 20°C, irrespective of the time stored at –0.5°C. Physiological disorders (watery and core breakdown) were prevented during ripening at 20°C when 0.2 µl l–1 1-MCP was applied. No differences were detected in soluble solids content and titratable acidity between treated and untreated fruit after 45 and 60 d of storage at –0.5°C plus 1 or 7 d ripening at 20°C. Results suggest that 0.2 µl l–1 1-MCP, combined with cooling techniques, delay ‘Red Clapp’s’ pear ripening and maintain quality during storage, and thus is a promising alternative for overcoming problems associated with the marketing of ‘Red Clapp’s’ pear.