Influence of 1-methylcyclopropene on Ripening, Storage Life, and Volatile Production by d'Anjou cv. Pear Fruit

d'Anjou cv. pear fruit (Pyrus communis L.) exposed at harvest to 0, 0.42, 4.2, or 42 μmol m-3 1-methylcyclopropene (1-MCP) for 12 h at 20 °C were stored at 1 °C for up to 8 months. After storage, half of the fruit was continuously exposed to ethylene (0.45 or 4−18 mmol m-3) for 7 days at 20 °C. All fruit treated with 1-MCP had lower respiration and ethylene production compared to untreated controls. Fruit quality changes were delayed following 1-MCP treatment, as was development of superficial scald and peel yellowing. The duration of 1-MCP-induced responses was dependent on 1-MCP treatment concentration. When 1-MCP-treated fruit began to ripen, softening and production of volatile compounds proceeded similar to that of untreated fruit. Post-storage ethylene exposure did not consistently stimulate ripening of fruit previously treated with 1-MCP. Efficacy of ethylene treatment depended on 1-MCP concentration and storage duration.