Paper-based 1-MCP treatment suppresses cell wall metabolism and delays softening of Huanghua pears during storage.

ABSTRACT

BACKGROUND: Huanghua pear will lose its firmness quickly during postharvest storage at ambient temperature, and hence has limited storage and marketing potential. In this study, Huanghua pears treated with paper containing 0 (control) or 0.9 µL L-1 1-methylcyclopropene (1-MCP) for 12 h, and then stored at (25 ± 1) °C for 30 days, were investigated for the effect on fruit firmness, cell wall composition and activities of cell wall-degrading enzymes. RESULTS: Huanghua pears without 1-MCP treatment softened rapidly during room-temperature storage and cell wall composition analyses showed an increase in water-soluble pectin (WSP) and decreases in cell wall materials (CWM) and cell wall components such as Na2 CO3 -soluble pectin (NSP), cellulose and hemicellulose. In contrast, the 1-MCP-treated fruits maintained higher firmness than the control; also, the treatment prevented the formation of WSP and reduced the degradation of CWM and cell wall components including NSP, cellulose and hemicellulose. 1-MCP treatment also significantly lowered the activities of cell wall-degrading enzymes such as pectinesterase, polygalacturonase, ß-galactosidase and cellulase during storage. CONCLUSION: 1-MCP treatment can slow down the softening of Huanghua pears through reducing cell wall-degrading enzyme activities and hence maintain the integrity of the cell wall structure. © 2016 Society of Chemical Industry.