Influence of 1-methylcyclopropene on ripening, storage life, and volatile production by d'Anjou cv. pear fruit.

@article{Argenta2003InfluenceO1,
  title={Influence of 1-methylcyclopropene on ripening, storage life, and volatile production by d'Anjou cv. pear fruit.},
  author={Luiz C. Argenta and Xuetong Fan and James P. Mattheis},
  journal={Journal of agricultural and food chemistry},
  year={2003},
  volume={51 13},
  pages={3858-64}
}
d'Anjou cv. pear fruit (Pyrus communis L.) exposed at harvest to 0, 0.42, 4.2, or 42 micromol m(-)(3) 1-methylcyclopropene (1-MCP) for 12 h at 20 degrees C were stored at 1 degrees C for up to 8 months. After storage, half of the fruit was continuously exposed to ethylene (0.45 or 4-18 mmol m(-)(3)) for 7 days at 20 degrees C. All fruit treated with 1-MCP had lower respiration and ethylene production compared to untreated controls. Fruit quality changes were delayed following 1-MCP treatment… CONTINUE READING