During storage at 20°C, specific pear cultivars may exhibit a greasy texture and decline in quality due to fruit senescence. Among these varieties, ‘Yuluxiang’ is particularly susceptible to peel greasiness, resulting in significant economic losses. Therefore, there is an urgent need for a preservative that can effectively inhibit the development of greasiness. Previous studies have demonstrated the efficacy of 1-methylcyclopropene (1- MCP) in extending the storage period of fruits. We hypothesize that it may also influence the occurrence of postharvest peel greasiness in the ‘Yuluxiang’ pears. In this study, we treated ‘Yuluxiang’ pears with 1-MCP. We stored them at 20°C while analyzing the composition and morphology of the surface waxes, recording enzyme activities related to wax synthesis, and measuring indicators associated with fruit storage quality and physiological characteristics. The results demonstrate that prolonged storage at 20°C leads to a rapid increase in skin greasiness, consistent with the observed elevations in L*, greasiness score, and the content of total wax and greasy wax components. Moreover, there were indications that cuticular waxes underwent melting, resulting in the formation of an amorphous structure. In comparison to controls, the application of 1-MCP significantly inhibited increments in L* values as well as grease scores while also reducing accumulation rates for oily waxes throughout most stages over its shelf period, additionally delaying transitions from flaky-wax structures towards their amorphous counterparts. During the initial 7 d of storage, several enzymes involved in the biosynthesis and metabolism of greasy wax components, including lipoxygenase (LOX), phospholipase D (PLD), and β-ketoacyl-CoA synthase (KCS), exhibited an increase followed by a subsequent decline. The activity of LOX during early shelf life (0–7 d) and the KCS activity during middle to late shelf life (14–21 d) were significantly suppressed by 1-MCP. Additionally, 1-MCP effectively maintained firmness, total soluble solid (TSS) and titratable acid (TA) contents, peroxidase (POD), and phenylalanine ammonia-lyase (PAL) activities while inhibiting vitamin C degradation and weight loss. Furthermore, it restrained polyphenol oxidase (PPO) activity, ethylene production, and respiration rate increase. These findings demonstrate that 1-MCP not only delays the onset of peel greasiness but also preserves the overall storage quality of ‘Yuluxiang’ pear at a temperature of 20°C. This study presents a novel approach for developing new preservatives to inhibit pear fruit peel greasiness and provides a theoretical foundation for further research on pear fruit preservation.

Naturally colored cotton (NCC) represents a kind of eco-friendly and sustainable textile material. Limited colors and inferior yield and quality are the major obstacles to the wide application of NCCs.  The present work aimed to generate new colored cotton by synthesizing and accumulating anthocyanins in fibers.  Two anthocyanin regulatory genes Lc and GhPAP1D were fused and specifically expressed in fibers of the secondary cell wall (SCW) stage.  The transgenic fibers exhibited pronounced purplish-red color at 20 to 30 DPA (days post anthesis), and reddish-brown color at maturation.  Meanwhile, expressing Lc and GhPAP1D led to reduced elongation rate and impaired SCW deposition in fibers, finally decreased fiber strength and length, and low lint percentage at maturation.  Metabolomic and transcriptomic analyses indicated that the whole flavonoid pathway was significantly up-regulated, and multiple flavonoids, including anthocyanins, proanthocyanidins and flavonols, were accumulated in developing and mature fibers.  It was also found that lignin biosynthesis and accumulation were significantly increased in fibers of the SCW synthesis stage.  Our results provided a feasible strategy to promote anthocyanin synthesis and accumulation in cotton fibers, and also its side effects on fiber coloration and development, which laid the foundation for future NCC color innovation.