Energy metabolism and fruit quality of ‘ Rocha ’ pear as affected by oxygen partial pressures and 1-methylcyclopropene

The effect of low oxygen partial pressures (pO2) and 1-methylcyclopropene (1MCP) on energy metabolism and quality maintenance of ‘Rocha’ pear was examined. Fruit were stored under: regular air (RA); 3.0 kPa O2; 0.5 kPa O2; or treated with 1-MCP 150 nL L and then stored under 3.0 and 0.5 kPa O2. Fruits were analyzed after 44, 96 and 136 days of storage followed by shelf-life at 20 °C. Ethylene production rate was highest in pear stored in RA-storage, followed by those at 3.0 kPa and 0.5 kPa O2. 1-MCP treatment strongly suppressed the ethylene production. The effect of 1-MCP and pO2 on respiration rates was similar to that on ethylene production; 1-MCP reduced respiration during 9 days of shelf-life. ATP concentrations, adenylate energy charge (AEC) and the total pool of adenylates were significantly higher in fruit stored in RA than under CA. Fruits kept under 0.5 kPa O2 ripened to a firmness of 17.9 N and skin hue angle of 98.5o after 7 days shelf-life. Titratable acidity and total soluble solids did not change significantly during storage period. In conclusion, fruits stored at low pO2 had lower ATP concentrations and lower energy charge than fruit stored in RA-storage. However, the effect of pO2 on energy metabolism prevailed over that of 1-MCP treatment.

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