? Optimal storage temperature and 1-MCP treatment combinations for different marketing times of Korla Xiang pears
JIA
      
Quick Search in JIA      Advanced Search  
    2018, Vol. 17 Issue (03): 693-703     DOI: 10.1016/S2095-3119(17)61872-0
Food Science Current Issue | Next Issue | Archive | Adv Search  |   
Optimal storage temperature and 1-MCP treatment combinations for different marketing times of Korla Xiang pears
JIA Xiao-hui, WANG Wen-hui, DU Yan-min, TONG Wei, WANG Zhi-hua, Hera Gul
Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, P.R.China
 Download: PDF in ScienceDirect (0 KB)   HTML (1 KB)   Export: BibTeX | EndNote (RIS)      Supporting Info
Abstract Maintenance of green color is the primary indicator of quality in the market evaluation of Korla Xiang pears at present and can generally be achieved through early harvesting and decreasing the storage temperature, but the fruit quality was reduced by early harvesting, and the decreasing storage temperature increased the risk of chilling injury.  The objectives of this study were to determine the optimal storage parameters for different storage times and to find ways to preserve the green skin color of pears.  Specifically, we analyzed the effects of the ethylene inhibitor, 1-methylcyclopropene (1-MCP), combined with low temperature on quality and maintenance of the green color of Korla Xiang pears during storage.  We found that 1-MCP and/or low temperature reduced the loss of green color at 20°C after being removed from cold storage.  In addition, 1-MCP significantly inhibited the decline of titratable acid and ascorbic acid but had no significant effect on fruit firmness and total soluble solids.  Low temperature with or without 1-MCP inhibited the release of ethylene, inhibited the decline in the stalk preservation index, inhibited the increase in decay rate and weight loss rate during storage, and inhibited the increase in the core browning index after 225 days of storage.  Different storage temperatures had different effects on the quality of Korla Xiang pears.  Despite inhibiting ethylene release, a storage temperature of –1.5°C increased the respiration rate.  Storage at –1.5°C caused core browning early during storage due to chilling injury, whereas at 2°C core browning occurred late during storage due to senescence.  In late storage, 1-MCP had no significant effect on the maintenance of Korla Xiang pear quality at 2°C.  Based on these results, we determined the optimal combinations of low temperature and 1-MCP treatment to maintain pear quality while avoiding chilling injury.  For different marketing times, the optimal conditions for storage until New Year’s Day (a storage duration of 90 days) are 2°C or 1-MCP combined with 2°C.  For storage until the Spring Festival (a storage duration of 150 days), the optimal conditions are 0°C or 1-MCP combined with 0°C, and for storage until May (a storage duration of 225 days), the best conditions are 1-MCP combined with –1.5°C.   
Service
E-mail this article
Add to my bookshelf
Add to citation manager
E-mail Alert
RSS
Articles by authors
Key wordslow temperature     1-methylcyclopropene     Korla Xiang pear     maintenance of green color     quality     
Received: 2017-06-26; Published: 2017-11-23
Fund:

This study was supported by a grant from the National Key R&D Program of China (2016YFD0400903-06), the emarked fund for China Agriculture Research System (CARS-29-19), the Agricultural Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2016-RIP-06).

Corresponding Authors: Correspondence WANG Wen-hui, Tel/Fax: +86-429-3598188, E-mail: wangwenhui@caas.cn   
About author: JIA Xiao-hui, Tel/Fax: +86-429-3598134, E-mail: jiaxiaohui@caas.cn;
Cite this article:   
JIA Xiao-hui, WANG Wen-hui, DU Yan-min, TONG Wei, WANG Zhi-hua, Hera Gul. Optimal storage temperature and 1-MCP treatment combinations for different marketing times of Korla Xiang pears[J]. Journal of Integrative Agriculture, 2018, 17(03): 693-703.
URL:  
http://www.chinaagrisci.com/Jwk_zgnykxen/EN/10.1016/S2095-3119(17)61872-0      or     http://www.chinaagrisci.com/Jwk_zgnykxen/EN/Y2018/V17/I03/693
 
[1] Anna R, Maurizio G, Maristella V. 2014. 1-Methylcyclopropene application, storage temperature and atmosphere modulate sensory quality changes in shelf-life of ‘Abbé Fétel’ pears. Postharvest Biology and Technology, 92, 87-97.
[2] Argenta L C, Fan X T, Mattheis J P. 2003. Influence of 1-methylcyclopropene on ripening, storage life, and volatile production by d’Anjou cv. pear fruit. Journal of Agricultural & Food Chemistry, 51, 3585-3864.
[3] Cantin C M, Crisosto C H, Ogundiwin E A, Gradziel T, Torrents J, Moreno M A, Gogorcena Y. 2010. Chilling injury susceptibility in an intra-specific peach Prunuspersica (L.) Batsch progeny. Postharvest Biology and Technology, 58, 79-87.
[4] Cao J K, Jiang W B, Zhao Y M. 2007. Fruits and Vegetables Postharvest Physiological and Biochemical Experiment Instruction. China Light Industry Press, Beijing. pp. 54-156. (in Chinese)
[5] Chen C S, Nguyent K, Braddock R J. 1990. Relationship between freezing point depression and solute composition of fruit juice systems. Journal of Food Science, 55, 566-569.
[6] Cheng Y D, Dong Y, Yan H B, Ge W Y, Shen C G, Guan J F, Liu L Q, Zhang Y Y. 2012. Effects of 1-MCP on chlorophyll degradation pathway-associated genes expression and chloroplast ultrastructure during the peel yellowing of Chinese pear fruits in storage. Food Chemistry, 135, 415-422.
[7] DeEll J R, Geoffrey B L, Behrouz E M. 2016. Effects of multiple 1-methylcyclopropene treatments on apple fruit quality and disorders in controlled atmosphere storage. Postharvest Biology and Technology, 111, 93-98.
[8] DeEll J R, Murr D P, Porteous M D, Rupasinghe H P V. 2002. Influence of temperature and duration of 1-methylcyclopropene (1-MCP) treatment on apple quality. Postharvest Biology and Technology, 24, 349-353.
[9] Fernández-León M F, Fernández-León A M, Ayuso M L, González-Gómez D. 2013. Different postharvest strategies to preserve broccoli quality during storage and shelf life: Controlled atmosphere and 1-MCP. Food Chemistry, 138, 564-573.
[10] Gago C M, Guerreiro A C, Miguel G, Panagopoulos T, Sánchez C, Antunes M D. 2015. Effect of harvest date and 1-MCP (SmartFreshTM) treatment on ‘Golden Delicious’ apple cold storage physiological disorders. Postharvest Biology and Technology, 110, 77-85.
[11] Gago C M L, Guerreiro A C, Miguela G, Panagopoulos T, da Silva M, Antunes M D C. 2016. Effect of Calcium chloride and 1-MCP (SmartfreshTM) postharvest treatment on ‘Golden Delicious’ apple cold storage physiological disorders. Scientia Horticulturae, 211, 440-448.
[12] Gago C M, Miguel M G, Cavaco A M, Almeida D P, Antunes M D. 2013. Combined effect of temperature and controlled atmosphere on storage and shelflife of ‘Rocha’ pear treated with 1-methylcyclopropene. Food Science and Technology International, 21, 94-103.
[13] Gao M M, Zhou S, Guan J F, Zhang Y Y. 2015. Effects of 1-methylcyclopropene on superficial scald and related metabolism in ‘Wujiuxiang’ pear during cold storage. Journal of Applied Botany and Food Quality, 88, 102-108.
[14] Gao Q M, Li J, Li Y. 2005. Literature review of researches on ‘Kuerle Sweet Pear’. Nonwood Forest Research, 23, 79-82. (in Chinese)
[15] Golding J B, Shearer D, McGlasson W B, Wyllie S G. 1999. Relationships between respiration, ethylene, and aroma production in ripening banana. Journal of Agricultural & Food Chemistry, 47, 1646-1651.
[16] Hu W R, Zhang Z Q, Ji Z L, Liu S Z, Zhang H L. 2004. Changes of pericarp color and the content of anthocyanin and flavonoids in litchi pericarp during chilling-injuried temperature storage. Acta Horticulturae Sinica, 31, 723-726. (in Chinese)
[17] Jia X H, Jiang Y B, Wang W H, Shen C M, Xia Y J, Wang Z H. 2009. Present situation, existing problems and strategies of pear sales in supermarket. China Fruit & Vegetable, 6, 50-52. (in Chinese)
[18] Jia X H, Wang W H, Li S Q, Du Y M, Yu Q, Zhang F, He Z S. 2014. The investigation of storage situation of ‘Korla Xiangli’ pears in Xinjiang. China Fruit, 5, 75-78. (in Chinese)
[19] Jia X H, Xia Y J, Wang W H, Tong W, Jiang Y B, Wang Z H. 2014. Effects of harvest maturity combined with 1-MCP on storage quality and its physiological property of apple. Journal of Chinese Institute of Food Science and Technology, 14, 197-203. (in Chinese)
[20] Jiang Y M, Joyce D C, Terry L A. 2001. 1-Methylcyclopropene treatment affects strawberry fruit decay. Postharvest Biology and Technology, 23, 227-232.
[21] Kou L P. 2001. Study on effection of temperature and gas on flesh browning of ‘Fuji’ apples. MSc thesis, Northwest A&F University, China. (in Chinese)
[22] Li F J, Yang H Q, Zhang X H, Shu H R, Zhou J. 2004. Effects of 1-MCP on ethylene synthesis and metabolism of apple during storage. Scientia Agricultura Sinica, 37, 734-738. (in Chinese)
[23] Li G P, Jia H J, Li J H, Li H X, Teng Y W. 2016. Effects of 1-MCP on volatile production and transcription of ester biosynthesis related genes under cold storage in ‘Ruanerli’ pear fruit (Pyrusussuriensis Maxim.). Postharvest Biology and Technology, 111, 168-174.
[24] Li L, Ban Z J, Li X H, Wang X L, Guan J F. 2012. Phytochemical and microbiological changes of honey pomelo (Citrus grandis L.) slices stored under super atmospheric oxygen, low-oxygen and passive modified atmospheres. International Journal of Food Science and Technology, 47, 2205-2211.
[25] Makkumrai W, Anthon G E, Sivertsen H, Ebeler S E, Negre-Zakharov F, Barrett D M, Mitcham E J. 2014. Effect of ethylene and temperature conditioning on sensory attributes and chemical composition of ‘Bartlett’ pears. Postharvest Biology and Technology, 97, 44-61.
[26] Ougham H, Hörtensteiner S, Armstead I, Donnison I, King I, Thomas H, Mur L. 2008. The control of chlorophyll catabolism and the status of yellowing as a biomarker of leaf senescence. Plant Biology, 10, 4-14.
[27] Rizzolo A, Cambiaghi P, Grassi M, Zerbini P E. 2005. Influence of 1-methylcyclopropene and storage atmosphere on changes in volatile compounds and fruit quality of conference pears. Journal of Agricultural and Food Chemistry, 53, 9781-9789.
[28] Rizzolo A, Grassi M, Vanoli M. 2014. 1-Methylcyclopropene application, storage temperature and atmosphere modulate sensory quality changes in shelf-life of ‘Abbé Fétel’ pears. Postharvest Biology and Technology, 92, 87-97.
[29] Shen C M, Wang L J, Wang W H, Wang R H, Tong W, Xia Y J, Jia X H. 2011. Determination of the freezing point temperature of 12 pear cultivars and the correlation analysis of the impact factors. Journal of Nanjing Agricultural University, 34, 35-40. (in Chinese)
[30] Shen J, Wang X D, Zhang Y F, Wang S Y, Liu B. 2008. Experimnt on hyo-on storage of Kuala fragrant pear. Journal of Chemical Industry and Engineering, 59, 99-103. (in Chinese)
[31] Sisler E C, Serek M. 2010. Inhibitors of ethylene responses in plants at the receptor level: Recent developments. Physiologia Plantarum, 100, 577-582.
[32] Sun X S, Wang W H, Wang Z H, Li Z Q, Zhang Z Y. 2003. Effects of 1-MCP on physiological changes of ‘Jonagold’ apples at ambient temperature after harvest. Acta Horticulturae Sinica, 30, 90-92. (in Chinese)
[33] Thomas H, Howarth C J. 2000. Five ways to stay green. Journal of Experimental Botany, 51, 329-337.
[34] Vanoli M, Grassi M, Rizzolo A. 2016. Ripening behavior and physiological disorders of ‘Abate Fetel’ pearstreated at harvest with 1-MCP and stored at different temperatures andatmospheres. Postharvest Biology and Technology, 111, 274-285.
[35] Villalobos-Acuna M G, Biasi W V, Flores S, Jiang C Z, Reid M S, Willits N H, Mitcham E J. 2011a. Effect of maturity and cold storage on ethylene biosynthesis and ripening in ‘Bartlett’ pears treated after harvest with 1-MCP. Postharvest Biology and Technology, 59, 1-9.
[36] Villalobos-Acuna M G, Biasi W V, Mitcham E J, Holcroft D. 2011b. Fruit temperature and ethylene modulate 1-MCP response in ‘Bartlett’ pears. Postharvest Biology and Technology, 60, 17-23.
[37] Wang G X, Wang Y S, Liang L S. 2005. Studies on chilling injury and quality deterioration of Okubo peach under different storage temperature strategies. Forest Research, 18, 114-119. (in Chinese)
[38] Wang Z H, Jiang Y B, Wang W H, Hang B, Du Y M, Tong W, Jia X H. 2014. Effects of different low storage temperatures on tissue browning and quality of ‘Dangshan Suli’ pears during shelf-life. Acta Horticulturae Sinica, 41, 2393-2401. (in Chinese)
[39] Wang Z H, Wang W H, Tong W, Ding D D, Wang B L, Zhang Z Y. 2011. Effects of different cooling methods on physiology and core browning of ‘Yali’ pear treated with 1-MCP. Journal of Fruit Science, 28, 513-517. (in Chinese)
[40] Watkins C B. 2006. The use of 1-methylcyclopropene (1-MCP) on fruits and vegetables. Biotechnology Advances, 24, 389-409.
[41] Watkins C B. 2008. Overview of 1-methylcyclopropene trials and uses for edible horticultural crops. HortScience, 43, 86-94.
[42] Watkins C B, Bramlage W J, Cregoe B A. 1995. Superficial scald of Granny Smith apples is expressed as a typical chilling injury. Journal of the American Society for Horticultural Science, 120, 88-94.
[43] Yamane A. 1982. Development of controlled freezing-point storage of foods. Journal of Japanese Society of Food Science and Technology, 29, 736-743.
[44] Wang Y, David S. 2015. 1-MCP efficacy in extending storage life of ‘Bartlett’ pears is affected by harvest maturity, production elevation, and holding temperature during treatment delay. Postharvest Biology and Technology, 103, 1-8.
[45] Yang X T, Zhang Z Q, Pang X Q. 2005. Effect of chlorophyll degradation on postharvest quality of fruits and vegetables. Journal of Fruit Science, 22, 691-696.
[46] Zhang Z Q, Tian S P, Zhou Z, Xu Y, Qin G Z. 2012. Effects of 1-methylcyclopropene (1-MCP) on ripening and resistance of jujube (Zizyphus jujuba cv. Huping) fruit against postharvest disease. LWT-Food Science and Technology, 45, 13-19.
[47] Zhou S, Cheng Y D, Guan J F. 2017. The molecular basis of superfcial scald development related to ethylene perception and α-farnesene etabolism in ‘Wujiuxiang’ pear. Scientia Horticulturae, 216, 76-82.
[48] Zhou X, Dong L, Zhou Q, Wang J W, Chang N, Liu Z Y, Ji S J. 2015. Effects of intermittent warming on aroma-related esters of 1-methylcyclopropene-treated ‘Nanguo’ pears during ripening at room temperature. Scientia Horticulturae, 185, 82-89.
[49] Zhou Y C, Pan X P, Qu H X, Steven J R. 2014. Low temperature alters plasma membrane lipid composition and ATPase activity of pineapple fruit during blackheart development. Journal of Bioenergetics & Biomembranes, 46, 59-69.
No Similar of article
Copyright © 2015 ChinaAgriSci.com, All Rights Reserved
Chinese Academy of Agricultural Sciences (CAAS) No. 12 South Street, Zhongguancun, Beijing 100081, P. R. China
http://www.ChinaAgriSci.com   JIA E-mail: jia_journal@caas.cn