Effect of Postharvest Ethephon Treatment on Physiological and Quality Attributes of Ripening Ruan’er Pear Fruits

doi:10.7506/spkx1002-6630-201721040

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (21): 252-258.doi: 10.7506/spkx1002-6630-201721040

• Packaging & Storage • Previous Articles Next Articles

Effect of Postharvest Ethephon Treatment on Physiological and Quality Attributes of Ripening Ruan’er Pear Fruits

ZHANG Zhong, MA Chaoling, DING Ruojun, BI Yang, WANG Yi, WEI Yongbo

(1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;2. Lanzhou Sino-Analysis-Science Test Technology Co. Ltd., Lanzhou 730070, China;3. Bailutong Melon and Fruit Farmer Cooperatives, Gaolan 730200, China)

Online:2017-11-15 Published:2017-11-01

Abstract

Abstract: The effect of postharvest treatment with 1 mL/L ethephon on the physiological and quality attributes of Ruan’er pear fruits during ripening at relative humidity of 85%–90% and (20 ± 3) ℃ was investigated. It was shown that postharvest ethephon treatment could elevate ethylene release and result in earlier occurrence of the respiration peak in fruits by 2 days, thus accelerating fruit ripening. After 16 days of ripening, the percentage weight loss of ethephon-treated fruits (5.4%) was significantly lower than that (6.1%) of the control group (P < 0.05). Ethephon treatment improved the color of pear fruits, but for the whole ripening process, the treatment had no significant effect on the firmness, reducing sugar, titratable acidity and stone cell contents of the fruits (P > 0.05).

Key words: fruit, ripening, ethephon, postharvest physiology, quality

CLC Number:

ZHANG Zhong, MA Chaoling, DING Ruojun, BI Yang, WANG Yi, WEI Yongbo. Effect of Postharvest Ethephon Treatment on Physiological and Quality Attributes of Ripening Ruan’er Pear Fruits[J]. FOOD SCIENCE, 2017, 38(21): 252-258.

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Effect of Postharvest Ethephon Treatment on Physiological and Quality Attributes of Ripening Ruan’er Pear Fruits

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