Fresh-keeping effects of Pyrus communis L. treated by 1-MCP at ambient temperature

The postharvest physiology and storage characteristic of Pyrus communis L. cv. Comice treated by 1.0 μL/L 1-MCP for 16 hours and then stored at 20℃ were studied. The results showed that 1-MCP treatment could defer the change of fruit mature and colour, reduce the production of ethylene and respiration and postpone the peak value. The ethylene production and respiration of Pyrus communis L. treated with 1-MCP were 69.6% and 79.8% of the contrast respectively, the peak of ethylene and respiration were delayed for six days. 1-MCP treatment retarded the increase of soluble solids and malondialdehyde content. The activity of peroxidase, superoxide dismutase and catalase were increased 144.7%, 113.5% and 141.4% of the contrast, respectively. Moreover, 1-MCP treatment could reduce rotting rate, maintained the quality of pyrus communis L.