Effects of 1‐methylcyclopropene (1‐MCP) treatment on ethanol fermentation of Nanguo pear fruit during ripening

• DOI: 10.1111/jfbc.14035
• Publication Date: 2022-01-22T03:14:22Z
• Authors: Lin Bai; Liang Zhang; Jingyi Lv; Yingzhi Zhang; Mingyu Sun; Jingxin Chen; Yonghong Ge
• Keywords: 1-Methylcyclopropene; Pyruvate decarboxylase; Flesh; Ethanol Fermentation

The aim of this study was to analyze the effects 1-methylcyclopropene (1-MCP) on ethanol fermentation Nanguo pears during ripening. Pears were exposed 1 µl/L 1-MCP and stored at 20 ± 2°C. Our data indicated that postharvest application maintained flesh firmness reduced ethylene production respiration rate storage compared with untreated fruits. treatment delayed second glucose peak fruit contents pyruvate acetyl-CoA generally by treatment, same time, their peaks it controls. citric acid (CA) oxaloacetate (OA) increased 1-MCP, whereas acetaldehyde whole period Activities alcohol dehydrogenase (ADH) decarboxylase (PDC) early stage storage, appearance activities also after 1-MCP. These showed could effectively delay "alcohol taste" Practical applications pear is one most common cultivars widely grow in northeast China. It preferred many consumers for its unique taste", which mainly produced through Until now, mechanisms regulating ripening are still unclear. action inhibitor from can provide reference maintaining quality pears.