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Keywords:

  • Ascorbic acid;
  • ethylene production;
  • phenols;
  • ripening

Summary

The effects of 1-methylcyclopropene (1-MCP) on antioxidative enzyme and internal browning (IB) incidence of two European pear cultivars ‘Shahmiveh’ and ‘Sebri’ stored at 0.5 °C were investigated. Ethylene production of ‘Sebri’ was delayed by 1-MCP but suppressed in ‘Shahmiveh’. IB increased in both cultivars, with a higher level of the incidence in ‘Shahmiveh’, and was reduced by 1-MCP. Activities of catalase (CAT) and peroxidase, but not superoxide dismutase (SOD), decreased in untreated fruit during the first 40 days. 1-MCP had little effect on SOD activity or on total phenolics. Polyphenoloxidase activity did not increase over time in 1-MCP-treated fruit of the IB sensitive ‘Shahmiveh’, and the effect was inconsistent for ‘Sebri’. Ascorbic acid (AA) levels in 1-MCP-treated fruit of both cultivars declined at a lower rate compared with untreated fruit during storage, but the reduction in AA levels was faster in ‘Shahmiveh’ compared with ‘Sebri’. Also, the effects of 1-MCP on antioxidative systems may be related to IB development.