1-Methylcyclopropene Maintains Firmness and Peel Color and Reduces Decay Area of Artificially Wounded Fruits in Mature Japanese Pear (<i>Pyrus pyrifolia</i> Nakai ‘Shizukisui’)

Abstract Recently, there has been an increasing need to prolong the quality of matured fruits promote distribution fresh consumers and processing facilities. Studies have shown that 1-methylcyclopropene (1-MCP), inhibitor ethylene, can maintain firmness several for a long duration. Therefore, aim this study was examine effect 1-MCP treatment on firmness, rind color, decay rate Japanese pear ‘Shizukisui’. Results showed alone after precooling significantly maintained mature compared with untreated fruits. However, presence or absence ethylene addition did not affect fruit firmness; moreover, tended reduce moisture loss in immature Regarding peel color fruits, increased L*, b*, C* values but reduced Compared control group, caused decrease area wounded ‘Shizukisui’ ‘Kosui’ decreased ‘Kosui’. Overall, its rate.