Abstract:

The present study investigated the effect of 1-methylcyclopropene (1-MCP) treatment on epicuticular wax
content and wax morphology of Korle fragrant pear during storage at room temperature. The effect of 1-MCP treatment
on epicuticular wax greasiness and fruit senescence was examined as well. Korle fragrant pear was treated with 1-MCP at
1 μL/L and then stored at (20 ± 1) ℃ and relative humidity (RH) of 80%–85%. Epicuticular greasiness, wax content and
morphology were measured regularly. The results showed that epicuticular wax content and greasiness increased with the
extension of storage time; meanwhile, epicuticular wax morphology was changed due to the integration of wax platelets.
1-MCP treatment could inhibit the changes of epicuticular wax greasiness and wax content to some extent. The greasiness
of epicuticular wax was found firstly near the calyx, then on the equatorial location, and finally on the carpopodium. 1-MCP
had a negative effect on greasiness and delayed senescence through altering epicuticular wax morphology.

Key words: Korle fragrant pear, 1-methylcyclopropene (1-MCP), epicuticular wax, greasiness