Effects of 1-MCP and hexanal on decay of d’Anjou pear fruit in long-term cold storage

• Published in: Postharvest biology and technology Vol. 44; no. 2; pp. 101 - 106
• Main Authors: Spotts, Robert A., Sholberg, Peter L., Randall, Paul, Serdani, Maryna, Chen, Paul M.
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier B.V 01.05.2007; Elsevier Science
• Subjects: 1-Methylcyclopropene; Biological and medical sciences; Botrytis cinerea; cold storage; controlled atmosphere storage; Coprinus psychromorbidus; cultivars; ethylene; Food industries; food spoilage; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Fungal plant pathogens; long term effects; metabolic inhibitors; Neofabraea; pears; Penicillium expansum; Phacidiopycnis piri; Phytopathology. Animal pests. Plant and forest protection; Postharvest decay; postharvest diseases; postharvest physiology; postharvest treatment; Pyrus communis; ripening; Pyrus communis; Penicillium expansum; 1-Methylcyclopropene; Botrytis cinerea; Neofabraea; Postharvest decay; Coprinus psychromorbidus; Phacidiopycnis piri; Pear; Cold; Fruit; Rosaceae; Postharvest disease; Long term; Fungi; Warehousing; Dicotyledones; Angiospermae; Food preservation; Spermatophyta; Fungi Imperfecti; Thallophyta
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2006.12.003

The objectives of this study were to examine the effect of several rates of 1-MCP from 10 to 100 nL L −1 on stem end decay caused by Botrytis cinerea and to evaluate the effects of prestorage treatment with 1-MCP, hexanal, and 1-MCP + hexanal on decay of d’Anjou pear ( Pyrus communis L.) fruit in long-term cold storage. 1-MCP at 300 nL L −1 reduced bull's-eye rot and Phacidiopycnis rot. Stem end gray mold also was reduced by 1-MCP at 300 nL L −1, and reduction at rates from 10 to 100 nL L −1 was significant in one of two trials. Snow-mold rot was reduced by 1-MCP at 30 nL L −1. Hexanal alone reduced snow mold but increased blue mold caused by Penicillium expansum. The combination of 1-MCP and hexanal affected decay similar to 1-MCP. However, hexanal in combination with 1-MCP negated the effect of 30 nL L −1 1-MCP on firmness but did not counteract the effect of 300 nL L −1 1-MCP. Thus, a combination of 1-MCP and hexanal at optimized rates may reduce storage decay, control superficial scald, and allow normal ripening of d’Anjou pear fruit.