Use of Photosynthetic Pigment Stabilizing Chemicals to Regulate Ripening and Quality in All Fruits and Vegetables

Abstract

1-Methylcyclopropene (1-MCP) is used in various agricultural commodities to slow the ripening process of fruit while in storage and therefore extend their shelf life. MCP sometimes works in pears and sometimes does not, because pears oftentimes never resume ripening. Studies on d'Anjou pears, for example, showed that pears could be kept immature (maintaining the brix and firmness levels) on a post-harvest basis by spraying them with a particular organic compound. Initial studies on Bartlett pear, sprayed post-harvest, showed similar results. The benefits of spraying with the organic compound were shown to be effective without any special handling of the pears in storage. Even after three months out of storage, pears sprayed pre-harvest with the compound retained almost constant firmness, with brix was much lower than in untreated pears. The organic compound protected pear degradation with treated pears eventually coming back to normal. The compound does not block the pears from ripening, but it keeps them immature and firmer for a longer time.

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