Effectiveness of 1-MCP treatments on "Bartlett" pears as influenced by the cooling method and the bin material
Wooden bin-stored ‘Bartlett’ pears (Pyrus communis L.) were hydrocooled (HC) or forced-air cooled (FAC) and immediately treated or not with 1-methylcyclopropene (1-MCP) for 24 h. 1-MCP gas concentrations used were 0, 0.3 or 0.6 μL L−1 (called 0, 0.3 and 0.6, respectively). Fruit were subsequently ke...
| Autores principales: | , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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Elsevier
2025
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/21378 https://www.sciencedirect.com/science/article/pii/S0925521408001956 https://doi.org/10.1016/j.postharvbio.2008.06.011 |
| _version_ | 1855486396610904064 |
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| author | Calvo, Gabriela Sozzi, Gabriel Oscar |
| author_browse | Calvo, Gabriela Sozzi, Gabriel Oscar |
| author_facet | Calvo, Gabriela Sozzi, Gabriel Oscar |
| author_sort | Calvo, Gabriela |
| collection | INTA Digital |
| description | Wooden bin-stored ‘Bartlett’ pears (Pyrus communis L.) were hydrocooled (HC) or forced-air cooled (FAC) and immediately treated or not with 1-methylcyclopropene (1-MCP) for 24 h. 1-MCP gas concentrations used were 0, 0.3 or 0.6 μL L−1 (called 0, 0.3 and 0.6, respectively). Fruit were subsequently kept at 20 °C for 20 d or stored at −0.5 °C and 95% RH for 60, 90, 120 or 150 d. After cold storage, fruit were kept at 20 °C for up to 16 d for further ripening. In another experiment, pears stored in wooden bins (W) or plastic bins (P) were all hydrocooled, treated or not with 0.5 μL L−1 1-MCP (called 0.5 and 0, respectively), stored at −0.5 °C and 95% RH for 0, 30, 60, 90 or 120 d, and transferred to 20 °C for further ripening. In FAC pears, increasing 1-MCP concentrations usually resulted in delayed increases in ethylene production and lower ethylene production rates, as well as delayed softening. In contrast, HC-0.3 pear firmness did not differ from that of HC-0 fruit after cold storage. Generally, HC-0.3 pears displayed higher ethylene production and lower firmness values than FAC-0.3 pears after a 7-d exposure to 20 °C, regardless the length of cold storage. FAC-0.6 pears always showed lower ethylene production rates and higher flesh firmness values than HC-0.6 fruit. Soluble solids concentration was not consistently affected by 1-MCP. FAC-0.3 and HC-0.6 fruit showed higher titratable acidity values than HC-0 fruit after 0, 60, 120 and 150 d of cold storage plus 7 d at 20 °C. Effectiveness of 1-MCP treatments on HC pears was influenced by the bin material; P-0.5 pears were firmer than W-0.5 pears after 7 d at 20 °C, regardless the length of the cold storage. HC-0.5 fruit exposed to −0.5 °C for 90 d reached eating quality (firmness ≤23 N) by day 7 if placed in W, and by day 21 when stored in P. Results and previous evidence suggest that wet wooden bin material may represent a major though unpredictable source of 1-MCP sorption that could bind a significant percentage of the 1-MCP applied. When used at relatively low doses 1-MCP partial removal by wet wooden bins can compromise the application effectiveness for controlling ethylene action. |
| format | Artículo |
| id | INTA21378 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA213782025-02-20T17:03:22Z Effectiveness of 1-MCP treatments on "Bartlett" pears as influenced by the cooling method and the bin material Calvo, Gabriela Sozzi, Gabriel Oscar Ripening Ethylene Firmness Pears Postharvest Technology Maduramiento Etileno Firmeza Pera Tecnología Postcosecha 1- Methylcyclopropene 1-MCP Cooling Method 1-Metilciclopropeno Método de Enfriamiento Wooden bin-stored ‘Bartlett’ pears (Pyrus communis L.) were hydrocooled (HC) or forced-air cooled (FAC) and immediately treated or not with 1-methylcyclopropene (1-MCP) for 24 h. 1-MCP gas concentrations used were 0, 0.3 or 0.6 μL L−1 (called 0, 0.3 and 0.6, respectively). Fruit were subsequently kept at 20 °C for 20 d or stored at −0.5 °C and 95% RH for 60, 90, 120 or 150 d. After cold storage, fruit were kept at 20 °C for up to 16 d for further ripening. In another experiment, pears stored in wooden bins (W) or plastic bins (P) were all hydrocooled, treated or not with 0.5 μL L−1 1-MCP (called 0.5 and 0, respectively), stored at −0.5 °C and 95% RH for 0, 30, 60, 90 or 120 d, and transferred to 20 °C for further ripening. In FAC pears, increasing 1-MCP concentrations usually resulted in delayed increases in ethylene production and lower ethylene production rates, as well as delayed softening. In contrast, HC-0.3 pear firmness did not differ from that of HC-0 fruit after cold storage. Generally, HC-0.3 pears displayed higher ethylene production and lower firmness values than FAC-0.3 pears after a 7-d exposure to 20 °C, regardless the length of cold storage. FAC-0.6 pears always showed lower ethylene production rates and higher flesh firmness values than HC-0.6 fruit. Soluble solids concentration was not consistently affected by 1-MCP. FAC-0.3 and HC-0.6 fruit showed higher titratable acidity values than HC-0 fruit after 0, 60, 120 and 150 d of cold storage plus 7 d at 20 °C. Effectiveness of 1-MCP treatments on HC pears was influenced by the bin material; P-0.5 pears were firmer than W-0.5 pears after 7 d at 20 °C, regardless the length of the cold storage. HC-0.5 fruit exposed to −0.5 °C for 90 d reached eating quality (firmness ≤23 N) by day 7 if placed in W, and by day 21 when stored in P. Results and previous evidence suggest that wet wooden bin material may represent a major though unpredictable source of 1-MCP sorption that could bind a significant percentage of the 1-MCP applied. When used at relatively low doses 1-MCP partial removal by wet wooden bins can compromise the application effectiveness for controlling ethylene action. EEA Alto Valle Fil: Calvo, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina Fil: Sozzi, Gabriel Oscar. Universidad de Buenos Aires. Facultad de Agronomía; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina Fil: Sozzi, Gabriel Oscar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2025-02-20T16:58:19Z 2025-02-20T16:58:19Z 2009-01 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/21378 https://www.sciencedirect.com/science/article/pii/S0925521408001956 0925-5214 https://doi.org/10.1016/j.postharvbio.2008.06.011 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Elsevier Postharvest Biology and Technology 51 (1) : 49-55 (January 2009) |
| spellingShingle | Ripening Ethylene Firmness Pears Postharvest Technology Maduramiento Etileno Firmeza Pera Tecnología Postcosecha 1- Methylcyclopropene 1-MCP Cooling Method 1-Metilciclopropeno Método de Enfriamiento Calvo, Gabriela Sozzi, Gabriel Oscar Effectiveness of 1-MCP treatments on "Bartlett" pears as influenced by the cooling method and the bin material |
| title | Effectiveness of 1-MCP treatments on "Bartlett" pears as influenced by the cooling method and the bin material |
| title_full | Effectiveness of 1-MCP treatments on "Bartlett" pears as influenced by the cooling method and the bin material |
| title_fullStr | Effectiveness of 1-MCP treatments on "Bartlett" pears as influenced by the cooling method and the bin material |
| title_full_unstemmed | Effectiveness of 1-MCP treatments on "Bartlett" pears as influenced by the cooling method and the bin material |
| title_short | Effectiveness of 1-MCP treatments on "Bartlett" pears as influenced by the cooling method and the bin material |
| title_sort | effectiveness of 1 mcp treatments on bartlett pears as influenced by the cooling method and the bin material |
| topic | Ripening Ethylene Firmness Pears Postharvest Technology Maduramiento Etileno Firmeza Pera Tecnología Postcosecha 1- Methylcyclopropene 1-MCP Cooling Method 1-Metilciclopropeno Método de Enfriamiento |
| url | http://hdl.handle.net/20.500.12123/21378 https://www.sciencedirect.com/science/article/pii/S0925521408001956 https://doi.org/10.1016/j.postharvbio.2008.06.011 |
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