Abstract:

【Objective】 In order to provide technical reference and a theoretica basis for agricultural production, the inhibitory effects and possible mechanisms of 1-MCP and DPA on superficial scald of ‘Dangshansuli’ pear were studied. 【Method】Pear fruits (cv. Dangshansuli) were treated with DPA at 1 000 μL•L-1, 2 000 μl•L-1 and l-MCP at 0.5 μL•L-1 for 1 min and 12 h respectively before cold storage(2±0.5)℃, some indexes of post-harvest physiology were researched and the complexion of superficial scald were observed. 【Result】 DPA at 1 000 μl•L-1, 2 000 μL•L-1 and l-MCP at 0.5 μL•L-1 inhibited the content of α-farnesene, conjugated trienes, total phenols and MDA, decreased the relative membrane permeability and the activity of PPO in the peel, thus restrained and retarded the occurrence of superficial scald of ‘Dangshansuli’ pear remarkably in cold storage period and shelf life. 【Conclusion】 The appropriate concentrations of 1-MCP and DPA could restrain and defer the occurrence of superficial scald of ‘Dangshansuli’ pear remarkably in cold storage period and shelf life respectively, however, the mechanism of which were different.

Key words: 1-MCP')">1-MCP, DPA, ‘Dangshansuli pear’, superficial scald