Abstract: In order to investigate the preservation effect of 1-methylcyclopropene (1-MCP) combined with peach gum polysaccharide (PGP) coating on the postharvest quality of pears, ‘Sucui 1’ pears were subjected to one of four treatments: water (control), 1-MCP, PGP coating, and 1-MCP + PGP coating, followed by evaluation of their shelf-life quality. The results showed that both 1-MCP and PGP treatments delayed the deterioration of the shelf-life quality of ‘Sucui 1’ pears. Compared with the single treatments, combined treatment with 1-MCP and PGP exhibited superior preservation effects, significantly reducing the postharvest respiratory rate and ethylene release rate of pears while enhancing the activities of antioxidant enzymes such as catalase (CAT), superoxide dismutase (SOD), and peroxidase (POD). Furthermore, it effectively inhibited the activities of polygalacturonase (PG), pectin methylesterase (PME), and cellulase (CX), ultimately reducing the accumulation of hydrogen peroxide (H2O2) and malondialdehyde (MDA). This delayed the decline in firmness, chlorophyll content, titratable acidity, and soluble sugar content of pear fruits. This study indicates that 1-MCP combined with PGP treatment can effectively prolong the shelf life of pears and maintain their appearance and flavor quality, offering a theoretical basis and practical references for the application of this combined technology in postharvest pear preservation.

Key words: pear; 1-methylcyclopropene; peach gum polysaccharide; shelf-life; fruit quality