Impact of 1-methylcyclopropene treatment on the sensory quality of ‘Bartlett’ pear fruit

Sandra Escribano, A Lopez,Hanne K Sivertsen,W V Biasi,A J Macnish,Elizabeth J Mitcham

Postharvest Biology and Technology（2016）

引用 22|浏览6

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摘要

•The eating quality of ‘Bartlett’ pear treated with 1-MCP and ethylene was assessed.•1-MCP slowed fruit ripening and enhanced sweetness, juiciness and pear aroma.•Fermented aroma, gritty texture and tart taste were minimized by 1-MCP treatment.•Ethylene was detrimental to sensory traits if applied to mid and late-season fruit.•Sensory profiles of 1-MCP-treated pears were highly stable across the harvests.

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关键词

Ethylene,Firmness,Flavor,Harvest maturity,1-Methylcyclopropene,Pear

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