α-Farnesene and antioxidative enzyme systems in Asian pear ( Pyrus serotina Rehd.) fruit,10.1016/j.postharvbio.2010.09.002,Postharvest Biology and Tec

α-Farnesene and antioxidative enzyme systems in Asian pear ( Pyrus serotina Rehd.) fruit


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The effects of 1-methylcyclopropene (1-MCP) on ripening, superficial scald and concentrations of α-farnesene, conjugated trienols (CTols) and antioxidant enzyme activity of ‘KS6’ Asian pear (Pyrus serotina Rehd.) were studied. 1-MCP treated (2μLL−1) or untreated control fruit were stored at 1°C and 90–95% RH for up to 120 days. 1-MCP treated fruit were firmer than untreated fruit. Application of 1-MCP delayed skin color change. Scald appeared after shorter storage duration and was reduced, but not entirely controlled, with 1-MCP. Accumulation of α-farnesene and oxidation were slower in skin of 1-MCP treated fruit compared with controls. Catalase and peroxidase activities in untreated fruit either increased while activities decreased in 1-MCP treated fruit. Superoxide dismutase activity remained stable. The treatment of Asian pears with 1-MCP followed by cold storage maintained textural characteristics with less scald incidence.

Journal: Postharvest Biology and Technology - POSTHARVEST BIOL TECHNOL , vol. 59, no. 3, pp. 227-231, 2011

DOI: 10.1016/j.postharvbio.2010.09.002

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α-Farnesene and antioxidative enzyme systems in Asian pear ( Pyrus serotina Rehd.) fruit,10.1016/j.postharvbio.2010.09.002,Postharvest Biology and Tec