Journal of Integrative Agriculture 2018, 17(3): 693–703

Available online at www.sciencedirect.com

ScienceDirect

RESEARCH ARTICLE

Optimal storage temperature and 1-MCP treatment combinations

for different marketing times of Korla Xiang pears

JIA Xiao-hui, WANG Wen-hui, DU Yan-min, TONG Wei, WANG Zhi-hua, Hera Gul

Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, P.R.China

Abstract
Maintenance of green color is the primary indicator of quality in the market evaluation of Korla Xiang pears at present
and can generally be achieved through early harvesting and decreasing the storage temperature, but the fruit quality was
reduced by early harvesting, and the decreasing storage temperature increased the risk of chilling injury. The objectives
of this study were to determine the optimal storage parameters for different storage times and to find ways to preserve the
green skin color of pears. Specifically, we analyzed the effects of the ethylene inhibitor, 1-methylcyclopropene (1-MCP),
combined with low temperature on quality and maintenance of the green color of Korla Xiang pears during storage. We
found that 1-MCP and/or low temperature reduced the loss of green color at 20°C after being removed from cold storage.
In addition, 1-MCP significantly inhibited the decline of titratable acid and ascorbic acid but had no significant effect on
fruit firmness and total soluble solids. Low temperature with or without 1-MCP inhibited the release of ethylene, inhibited
the decline in the stalk preservation index, inhibited the increase in decay rate and weight loss rate during storage, and
inhibited the increase in the core browning index after 225 days of storage. Different storage temperatures had different
effects on the quality of Korla Xiang pears. Despite inhibiting ethylene release, a storage temperature of –1.5°C increased
the respiration rate. Storage at –1.5°C caused core browning early during storage due to chilling injury, whereas at 2°C
core browning occurred late during storage due to senescence. In late storage, 1-MCP had no significant effect on the
maintenance of Korla Xiang pear quality at 2°C. Based on these results, we determined the optimal combinations of low
temperature and 1-MCP treatment to maintain pear quality while avoiding chilling injury. For different marketing times, the
optimal conditions for storage until New Year’s Day (a storage duration of 90 days) are 2°C or 1-MCP combined with 2°C.
For storage until the Spring Festival (a storage duration of 150 days), the optimal conditions are 0°C or 1-MCP combined
with 0°C, and for storage until May (a storage duration of 225 days), the best conditions are 1-MCP combined with –1.5°C.

Keywords: low temperature, 1-methylcyclopropene, Korla Xiang pear, maintenance of green color, quality

1. Introduction
Received 26 June, 2017 Accepted 23 November, 2017
JIA Xiao-hui, Tel/Fax: +86-429-3598134, E-mail: jiaxiaohui@ Korla Xiang pear (Pyrus sinkiangensis Yü Korla Xiang),
caas.cn; Correspondence WANG Wen-hui, Tel/Fax: +86-429-
which originated from Xinjiang Uygur Autonomous Region in
3598188, E-mail: wangwenhui@caas.cn
China, is usually harvested in mid-September. It has many
© 2018, CAAS. Published by Elsevier Ltd. This is an open
valuable characteristics, such as a thin exocarp, crispy flesh,
access article under the CC BY-NC-ND license (http://
creativecommons.org/licenses/by-nc-nd/4.0/). high juice and sugar content, little endocarp, and rich flavor
doi: 10.1016/S2095-3119(17)61872-0 (Gao et al. 2005). It has a high profit value, high sales, and
694 JIA Xiao-hui et al. Journal of Integrative Agriculture 2018, 17(3): 693–703

the longest marketing duration and is the main pear cultivar at –0.5°C, regardless storage atmosphere and time. But
exported from China (Jia et al. 2009). According to our 1-MCP-treated pears stored at 1°C developed soft scald in
continuous tracking study, maintenance of green color is a control atmosphere, although the severity was slight and
the primary indicator of quality in the market evaluation of the fruits were still marketable (Vanoli et al. 2016).
Korla Xiang pears at present (Jia et al. 2014). Maintenance In this study, we analyzed the effects of 1-MCP
of green color is generally achieved by early harvesting and combined with low temperature on the quality of Korla
decreasing storage temperature, but early harvesting results Xiang pears during storage. The research objectives
in poor fruit quality and storage at a low temperature near included determining the optimal combination of storage
freezing eventually results in chilling injury. temperature and 1-MCP treatment for different marketing
The ethylene inhibitor, 1-methylcyclopropene (1-MCP), times, and to solve issues related to the storage of Korla
is broadly used in the preservation of fruit and vegetables Xiang pears, such as poor fruit quality and chilling injury due
for several reasons. First, 1-MCP inhibits the decline in fruit to early harvesting and decreasing storage temperature,
firmness, thus extending the storage life (Sun et al. 2003; respectively.
Li et al. 2004; Sisler and Serek 2010; Wang et al. 2015).
Second, 1-MCP inhibits the occurrence of disorders such as 2. Materials and methods
superficial scald (Gago et al. 2013, 2015; Gao et al. 2015;
DeEll et al. 2016; Zhou et al. 2017) and core browning 2.1. Fruit materials and treatments
(Villalobos-Acuna et al. 2011a, b; Wang et al. 2011). Third,
1-MCP induces disease resistance against fungal pathogens Pear (Pyrus sinkiangensis Yü Korla Xiang) fruits were
(Jiang et al. 2001; Zhang et al. 2012). Finally, it can slow harvested at commercial maturity from an orchard in Korla
down the degradation of chlorophyll, thus keeping the fruit County, Xinjiang Uygur Autonomous Region, China on
surface bright (Golding et al. 1999; Cheng et al. 2012; 15th September 2015. After being harvested, these fruits
Fernández-León et al. 2013). However, 1-MCP treatment were immediately transported to the Research Institute of
also inhibits the production of aromatic volatile compounds, Pomology, Chinese Academy of Agricultural Sciences, in
particularly esters, which is an important index used to Liaoning Province. It took 3 days to transport the pears by
evaluate the quality of climacteric fruits (Argenta et al. 2003; air and land transportations. Fruits were of uniform size
Rizzolo et al. 2005; Zhou et al. 2015; Li et al. 2016). The and without physical injuries or infections. The average
effects of 1-MCP in combination with other treatments such fruit firmness from 20 randomly selected fruits was 52.23 N
as a modified or controlled atmosphere (Anna et al. 2014), as determined by a fruit texture analyzer (GS-15, GÜSS,
maturity (Jia et al. 2014), and Ca2+ (Gago et al. 2016), etc., South Africa), and the total soluble solids (TSS) content was
have also been studied. The control of fruit and vegetable 13.07% as determined by a digital refractometer (PR-101α,
ripening by 1-MCP is affected by plant-related factors, such as ATAGO, Japan).
species, cultivar and maturity of fruit at harvest, and external The fruits were enclosed in a plastic container (500 L) and
factors, such as treatment temperature and duration and treated with 0.03125 g 1-MCP (Youer, Hangzhou, China),
delays between harvest and time of treatment (DeEll et al. which was obtained by dissolving a commercial powder in
2002; Watkins 2006, 2008; Jia et al. 2014). sterile distilled water to a concentration of 1.0 μL L–1. An
Temperature is an important environmental factor that equal volume sterile water was used as a control. The fruit
affects the quality of fruits during storage. Low-temperature were treated for 20 h at 15°C and then randomly divided
conditions can result in the increased production of esters into three groups. The fruits (20 kg) were packed in a single
and fruity flavor attributes (Makkumrai et al. 2014) and unsealed plastic bag to maintain a high relative humidity
inhibition of microbial growth (Yamane 1982), contrarily (90–95%), and then put into plastic trays and stored at –1.5,
on the other hand it can cause many problems, mainly 0 and 2°C, respectively. The fluctuations in temperature of
including superficial scald (Hu et al. 2004; Rizzolo et al. the surrounding environment remained in the range from
2014), flesh browning (Kou 2001; Cantin et al. 2010), core –0.3 to 0.3°C.
browning (Wang et al. 2014; Zhou et al. 2014) and abnormal After storage for 90, 150 and 225 days, respectively, 15
softening (Wang et al. 2005). The effects of 1-MCP depend pears per treatment (1-MCP/storage temperature) were
on temperature; the susceptibility to some disorders that analyzed for skin color, chlorophyll fluorescence parameters,
are thought to be related to chilling injury appears to be firmness, TSS, titratable acidity, ascorbic acid content,
increased by 1-MCP treatment during low temperature cellular membrane permeability and malondialdehyde
storage (Watkins et al. 1995; Watkins 2006). Treatment content. Ethylene production and respiration rate were
with 1-MCP strongly inhibits softening, yellowing, soft measured for 18 fruits (6 fruits per plastic box, 3 boxes per
scald and internal breakdown in Abate Fetel pears stored treatment) at the 1st, 3rd, 5th and 7th day of storage at 20°C.
 JIA Xiao-hui et al. Journal of Integrative Agriculture 2018, 17(3): 693–703 695

Stalk preservation index, core browning index, decay rate and content was measured in these fruit juice samples using a
weight loss rate were determined after 90, 150 and 225 days digital refractometer (PR-101α, ATAGO, Japan). Titratable
of storage, and each box was considered a replicate. acidity (expressed as mg equivalents of malic acid per g of
juice) was determined by titrating a 3-g juice sample with
2.2. Determination of skin color 0.1 N NaOH to an end point using an intelligent potentiometric
titration instrument (808, Metrohm, Switzerland). The fruit
Fruit surface hue angle (H) and lightness (L) values were juice used to measure the TSS and titratable acidity came
determined according to the method of Li et al. (2012) with from the opposite sides of equatorial perimeter. Ascorbic
some modifications. For 15 individual fruits, the surface acid content was determined as described by Cao et al.
H and L values for 2 sites on the equatorial perimeter (2007) and expressed as mg 100 g–1. Measurements were
located on opposite sides were determined using a Minolta done on the same fruit for a total of 15 fruits. First flesh
colorimeter (Model CR-400, Minolta Camera Co., Japan). firmness was determined, followed by TSS, titratable acidity
and ascorbic acid content.
2.3. Stalk preservation index, core browning index,
decay rate and weight loss rate 2.5. Measurement of cellular membrane permeability
and malondialdehyde (MDA) content
For determination of the stalk preservation index, the
stalk preservation level was divided into 6 levels; level 1 Cell membrane permeability was measured using a DDS-
(completely dry and brown), level 2 (more than 2/3 dry and 320 conductivity meter. For this purpose, 30 peels, each
brown), level 3 (1/2 to 2/3 dry and brown), level 4 (1/3 to 10 mm in diameter and 0.5 mm thick, were cut from the
1/2 dry and brown), level 5 (less than 1/3 dry and brown) equatorial perimeter of every fruit. These peels were placed
and level 6 (not dry and brown). The core browning index, into three 100-mL glass beakers filled with 50 mL water.
or the amount of core brown area was divided into 6 levels: Three samples were directly measured using a conductivity
level 1 (no brown), level 2 (less than 1/3 brown), level 3 (1/3 meter (C0), and then placed in a shaker set at a speed of
to 1/2 brown), level 4 (1/2 to 2/3 brown), level 5 (more than 60 r min–1 under a constant temperature for 30 min. The
2/3 brown) and level 6 (completely brown). The formulae cellular permeability of these samples (C 1) was then
used to calculate the stalk preservation index and core measured. Finally, after the samples were incubated for
browning index were: 30 min in a boiling water bath, then, after cooling, the volume
Stalk preservation index= was raised to 50 mL, and the cellular membrane permeability
∑(Stalk preservation level×Fruit number at this level) of these samples (C2) was measured. The following formula
×100 was used to calculate the relative electric conductivity:
(5×Total fruit number) (C –C )
Relative electric conductivity (%)= 1 0 ×100% . To determine
Core browning index= (C2–C0)
the cellular membrane permeability of the flesh, flesh
∑(Browning level×Fruit number at this level)
×100 samples 10 mm in diameter with a thickness of 2 mm were
(5×Total fruit number)
cut with two knives from 1 mm above the equator. The
Where, the number “5” means the representative value determination of relative electric conductivity was identical
of the highest level. Decay rate was calculated as the to that described for the peel. MDA content was expressed
percentage of decayed fruits among all investigated fruits. in nmol g–1 and was determined as described by Cao et al.
The fruit weight loss during 90, 150 and 225 days of (2007), peel and flesh samples were also collected for
storage was calculated by subtracting the final weight from determinations of MDA content.
the initial (fresh) weight.
2.6. Ethylene production and respiration rate
2.4. Determination of firmness, TSS, titratable acidity
and ascorbic acid content Respiration rate (expressed as CO2 evolution) and ethylene
production were measured daily for 18 pears per treatment
Fruit firmness was determined on opposite sides of the after 24 h at 20°C upon removal from cold storage. A set
equatorial perimeter of each fruit after skin removal using of 6 pears was sealed for 60 min in a 2.35-L airtight plastic
an electronic texture analyzer fitted with an 11.3-mm round box, and then a 1-mL gas sample was withdrawn through
head probe (GS-15, GÜSS, South Africa). Penetration a rubber septum using a plastic syringe for analysis in a
speed was 10 mm s–1. Pulp was cut from the equator and gas chromatograph (LUNAN GC-9890, Shandong, China).
juice samples were obtained by squeezing the pulp. TSS Nitrogen was used as the carrier gas at flow rates of
696 JIA Xiao-hui et al. Journal of Integrative Agriculture 2018, 17(3): 693–703

55–58 mL min–1. The temperatures of the detector, the fruit wax components and is a visual phenotype of fruit
packed column and the reformer were, respectively, 140, senescence. L value indicates the degree of greasiness
120, and 350°C. The headspace ethylene gas samples of the skin, and the higher the L value is, the greasier the
were withdrawn through a septum on the top of the plastic skin is. The change in L values during storage indicated
box using a 1-mL gas-tight syringe. Ethylene production that the degree of greasiness of Korla Xiang pears changed
rate was expressed as μL kg–1 h–1, and fruit respiration rate from low to high (Fig. 1-B). With increasing storage time
(CO2 evolution rate) was expressed as mg CO2 kg–1 h–1. and storage temperature, the L value increased while the
H value gradually decreased. After 90 days of storage,
2.7. Statistical analysis small decreases in H value were observed with increasing
temperature. 1-MCP treatment did not have a significant
The data were subjected to analysis of variance (ANOVA) effect on the L value of fruits stored at 150 and 225 days at
using SPSS Statistics 16.0 (SPSS Inc., Chicago, Illinois, the same temperature.
USA). Data were presented as means±standard deviations. The L value was lower for fruits stored at –1.5°C
Comparison of means was performed using Duncan’s compared with 0 and 2°C. Compared with the control,
multiple range test. A value of P<0.05 was considered 1-MCP treatment effectively inhibited the increase in L value
statistically significant. and decrease in H value.
Chlorophyll fluorescence reflects the ability of the peel
3. Results to photosynthesize. Fm and Fv/Fm decreased gradually with
increasing time in cold storage and with increasing storage
3.1. H value, L value and chlorophyll fluorescence temperature (Fig. 3-A and B). For each storage time, the Fm
parameters and Fv/Fm values were the highest for 1-MCP-treated fruits
stored at –1.5°C and the lowest for the control fruits stored at
H value indicates the skin color, and the lower the H value 2°C. Compared with the control fruits, Fm and Fv/Fm in 1-MCP-
is, the yellower the skin is. The decrease in H value during treated fruits increased with increasing storage temperature.
storage indicated that the skin color of Korla Xiang pears
changed from green to yellow (Fig. 1-A). For all cold storage 3.2. Stalk preservation index, core browning index,
times, the H value of the fruits stored at 2°C was significantly decay rate and weight loss rate
lower than fruits stored at –1.5 and 0°C. 1-MCP treatment
significantly inhibited the decrease in H value of pears stored With increasing time in cold storage, the stalk preservation
for 90 days at the same temperature. But 1-MCP had no index decreased, while the core browning index, decay
significant effect on the H value of fruits stored for 150 and rate and weight loss rate gradually increased (Fig. 4). The
225 days at the same temperature (Fig. 2-A and B). stalk preservation index was higher under low temperature
Greasiness of the skin is the result of the change in (Fig. 4-A), while the decay rate (Fig. 4-C) and weight loss

–1.5°C 0°C 2°C

A 110 a ab B 77
108 bc a a aa a a aa
c bc a aa 75 a
a
a a a ab a
106
a aa aa
c
b b 73 b
104 b b
L value
H value

102 b 71
b
100
69
98
67
96
94 65
Control 1-MCP Control 1-MCP Control 1-MCP Control 1-MCP Control 1-MCP Control 1-MCP

90 150 225 90 150 225

Storage time (days) Storage time (days)

Fig. 1 Hue angle value (H, A) and lightness value (L, B) of the Korla Xiang pears were measured after 7 days at 20°C after 90,
150 and 225 days of storage at –1.5, 0 and 2°C. Values are means±SD (n=3). The different letters above the error bars represent
signifcant differences at P<0.05 according to Duncan’s multiple range test at the same storage time.
 JIA Xiao-hui et al. Journal of Integrative Agriculture 2018, 17(3): 693–703 697

A B

Fig. 2 The appearance of Korla Xiang pears subjected to different storage temperatures with or without 1-methylcyclopropene
(1-MCP) treatment. Images were taken after 7 days at 20°C after cold storage for 150 days (A) and 225 days (B). Control (left)
and 1-MCP-treated (right) pears stored at different temperatures are shown.

–1.5°C 0°C 2°C

A 1 800 B 0.9
aab aa
1 600 a a a a a b bcc aa a ab
a 0.8
1 400 ab ab a a a
c b
ab ab 0.7 c
1 200 b
b b
1 000 0.6 d
Fv/Fm

c
Fm

800 c 0.5 e
600
0.4
400
200 0.3
0 0.2
Control 1-MCP Control 1-MCP Control 1-MCP Control 1-MCP Control 1-MCP Control 1-MCP

90 150 225 90 150 225

Storage time (days) Storage time (days)

Fig. 3 Fm (A) and Fv/Fm (B) of the Korla Xiang pears measured after 7 days at 20°C after 90, 150 and 225 days of storage at –1.5,
0 and 2°C. Values are means±SD (n=3). The different letters above the error bars represent signifcant differences at P<0.05
according to Duncan’s multiple range test at the same storage time.

rate (Fig. 4-D) were lower. Under a storage temperature of the highest firmness observed for 1-MCP-treated fruits
2°C, regardless of 1-MCP treatment, the stalk preservation stored at 0°C (Table 1). The effects of 1-MCP and different
index was significantly lower than that of fruits stored low-temperature treatments on fruit TSS content were not
at –1.5 and 0°C (Fig. 4-A). For control fruits stored for significant (Table 2). There was no significant decrease in
90 and 150 days, the highest core browning index was firmness and TSS during storage. In fruits stored for 150 days,
observed at a storage temperature of –1.5°C. In control the titratable acid content was the highest for 1-MCP-
fruits stored for 225 days, the highest fruit core browning treated fruits stored at 0°C. After 225 days of cold storage,
index was observed at 2°C, and the browning index was 1-MCP-treated fruits stored at 2°C had the highest titratable
relatively stable during the entire storage period at –1.5°C acid content, whereas control fruits stored at –1.5°C had
(Fig. 4-B). In general, 1-MCP inhibited the increase in the lowest (Table 3). The ascorbic acid content was the
core browning index, decay rate (Fig. 4-C) and weight highest in 1-MCP-treated fruits stored at –1.5°C (Table 4). In
loss rate (Fig. 4-D). general, 1-MCP treatment significantly inhibited the decline
intitratable acid and ascorbic acid content.
3.3. Firmness, total soluble solids, titratable acidity
and ascorbic acid content 3.4. Cellular membrane permeability and MDA content

Fruit firmness declined with decreasing temperature At all storage times, 1-MCP inhibited the increase in relative
(Table 1), and 1-MCP treatment inhibited this decline, with electrical conductivity of the peel and core. After storage
698 JIA Xiao-hui et al. Journal of Integrative Agriculture 2018, 17(3): 693–703

–1.5°C 0°C 2°C

B 35
A a
120
aa a aa 30
aa

Core browning index

aa
Stalk preservation index

100 a aa
b 25
b b b
80 b b 20
b c
60 a cd
15
a d
40
10
b e
b
20 5 c
c c c c d dd
0 0
Control 1-MCP Control 1-MCP Control 1-MCP Control 1-MCP Control 1-MCP Control 1-MCP

90 150 225 90 150 225

Storage time (days) Storage time (days)
D
C 16 6 a
a a
14 a
Weight loss ratio (%) 5
12 b
4 a a a
Decay rate (%)

10 a
a b b b
8 a 3
c bc
c c b c
6 c bc b
2 d cd
4 d c
1
2
b bb
0 0
Control 1-MCP Control 1-MCP Control 1-MCP Control 1-MCP Control 1-MCP Control 1-MCP
90 150 225 90 150 225

Storage time (days) Storage time (days)

Fig. 4 Stalk preservation index (A), core browning index (B), decay rate (C) and weight loss ratio (D) of Korla Xiang pears were
measured after 7 days at 20°C after 90, 150 and 225 days of storage at –1.5, 0 and 2°C. Values are means±SD (n=3). The
different letters above the error bars represent signifcant differences at P<0.05 according to Duncan’s multiple range test at the
same storage time.

Table 1 Firmness of pears kept for 7 days at 20°C after 90,150 and 225 days of cold storage (N)
Storage time –1.5°C 0°C 2°C
(days) Control 1-MCP1) Control 1-MCP1) Control 1-MCP1)
90 45.07±5.35 bc 46.84±4.08 b 47.68±3.57 ab 48.86±3.41 a 46.23±4.30 b 47.62±3.90 ab
150 44.27±5.61 c 48.13±5.16 ab 47.45±3.53 b 49.98±4.45 a 47.01±3.41 b 48.28±4.35 ab
225 41.95±5.35 c 46.29±4.86 b 48.49±3.57 a 48.98±3.80 a 45.75±3.61 b 47.27±3.36 ab
1)
1-MCP, 1-methylcyclopropene.
Data are means±SD. Different letters within the same row indicate that there are significant differences between treatments at P<0.05
according to Duncan’s multiple range test.

for 90 days, the relative electrical conductivity of the core treatment significantly inhibited this increase (Fig. 6). The
of control fruits stored at –1.5°C was the highest (Fig. 5-B). highest MDA content for both control and 1-MCP-treated
After storage for 150 days, regardless of 1-MCP treatment, fruits was observed for fruits stored for 225 days at –1.5°C.
the relative electrical conductivity of the peel and core of At all storage times, the MDA content of the core of control
fruits stored at 2°C were significantly higher than two other fruits was significantly higher than 1-MCP-treated pears
storage temperatures (Fig. 5). stored at the same temperature (Fig. 6-B). After storage for
With increasing storage time, the content of MDA 225 days, the MDA content of the cores of 1-MCP-treated
increased in both the peel and the core, and 1-MCP fruits was the lowest for fruits stored at 0°C (Fig. 6-B).
 JIA Xiao-hui et al. Journal of Integrative Agriculture 2018, 17(3): 693–703 699

Table 2 Total soluble solids content of pears kept for 7 days at 20°C after 90,150 and 225 days of cold storage (%)
Storage time –1.5°C 0°C 2°C
(days) Control 1-MCP1) Control 1-MCP1) Control 1-MCP1)
90 12.37±0.62 bc 12.33±0.86 bc 12.68±0.69 a 12.65±0.69 ab 12.48±0.46 b 12.51±0.50 b
150 12.47±0.73 b 12.48±0.81 b 12.50±0.78 b 12.35±0.60 b 13.12±0.61 a 12.66±0.83 b
225 11.51±0.63 d 12.32±0.70 c 12.60±0.54 ab 12.23±0.64 c 12.40±0.65 bc 12.75±0.54 a
1)
1-MCP, 1-methylcyclopropene.
Data are means±SD. Different letters within the same row indicate that there are significant differences between treatments at P<0.05
according to Duncan’s multiple range test.

Table 3 Titratable acidity of pears kept at 7 days at 20°C after 90,150 and 225 days of cold storage (mg g–1)
Storage time –1.5°C 0°C 2°C
(days) Control 1-MCP1) Control 1-MCP1) Control 1-MCP1)
90 0.20±0.02 d 0.23±0.00 c 0.26±0.01 b 0.28±0.01 a 0.25±0.01 b 0.27±0.01 ab
150 0.19±0.01 d 0.21±0.01 c 0.25±0.01 b 0.27±0.01 a 0.24±0.01 bc 0.26±0.01 a
225 0.18±0.06 e 0.24±0.06 c 0.22±0.01 d 0.26±0.06 b 0.26±0.00 b 0.27±0.00 a
1)
1-MCP, 1-methylcyclopropene.
Data are means±SD. Different letters within the same row indicate that there are significant differences between treatments at P<0.05
according to Duncan’s multiple range test.

Table 4 Ascorbic acid content of pears kept for 7 days at 20°C after 90, 150 and 225 days of cold storage (mg 100 g–1)
Storage time –1.5°C 0°C 2°C
(days) Control 1-MCP1) Control 1-MCP1) Control 1-MCP1)
90 2.41±0.08 d 3.05±0.02 a 1.71±0.08 f 2.63±0.03 b 2.01±0.027 e 2.52±0.04 c
150 2.06±0.15 c 2.69±0.01 a 2.23±0.02 c 2.50±0.05 b 1.96±0.06 d 2.50±0.05 b
225 1.67±0.04 c 2.03±0.02 a 1.86±0.03 b 1.88±0.01 b 0.99±0.03 d 1.22±0.03 c
1)
1-MCP, 1-methylcyclopropene.
Data are means±SD. Different letters within the same row indicate that there are significant differences between treatments at P<0.05
according to Duncan’s multiple range test.

–1.5°C 0°C 2°C

A B
Relative electrical conductivity (%)

40
Relative electrical conductivity (%)

70
35 aa a
a
ab
bc ab a 60
a b
30 bc b b
ab bab a a b aba a
50 bc
25 c bc c c b bc c
c b c c
40 b
20 c
15 30

10 20
5 10
0 0
Control 1-MCP Control 1-MCP Control 1-MCP Control 1-MCP Control 1-MCP Control 1-MCP
90 150 225 90 150 225
Storage time (days) Storage time (days)

Fig. 5 Relative electrical conductivity of the peel (A) and core (B) of Korla Xiang pears were measured after 7 days at 20°C after
90, 150 and 225 days of storage at –1.5, 0 and 2°C. Values are means±SD (n=3). The different letters above the error bars
represent signifcant differences at P<0.05 according to Duncan’s multiple range test at the same storage time.

3.5. Respiration rate and ethylene production at 2°C, it had no inhibitory effect on ethylene production
and respiration rate (Fig. 7-C and F). Ethylene production
During the first 150 days of storage, 1-MCP significantly by pears treated with 1-MCP at –1.5°C was the lowest
inhibited ethylene production and respiration rate at 20°C for all storage times, followed by 1-MCP-treated pears
(Fig. 7-A, B, D and E). After 225 days at –1.5 and 0°C, stored at 0°C. Whereas pear ethylene production at 2°C
1-MCP still effectively inhibited ethylene production, but was the highest after the first day at 20°C, the respiration
700 JIA Xiao-hui et al. Journal of Integrative Agriculture 2018, 17(3): 693–703

–1.5°C 0°C 2°C

A 8 B 7
a
a a
7 a b 6 b b

6 c c a c
MDA (nmol g–1 FW)

MDA (nmol g–1 FW)

a 5
ba bc cb a
5 d d b
cc ed 4 b d
c d b
b c c c
4 d
3
3 c
2
2
1
1
0
0
Control 1-MCP Control 1-MCP Control 1-MCP
Control 1-MCP Control 1-MCP Control 1-MCP
90 150 225 90 150 225
Storage time (days) Storage time (days)

Fig. 6 Malondialdehyde (MDA) of the peel (A) and core (B) of the Korla Xiang pears were measured after 7 days at 20°C after 90,
150 and 225 days of storage at –1.5, 0 and 2°C. FW, fresh weight. Values are means±SD (n=3). The different letters above the
error bars represent signifcant differences at P<0.05 according to Duncan’s multiple range test at the same storage time.

rate of the pears at –1.5°C was the highest for all storage production was quite different. For example, when fruits
times. In general, low temperature and 1-MCP treatment were removed from storage at low temperature, higher
inhibited the release of ethylene, but at –1.5°C increased ethylene production was observed in the fruits stored at
the respiration rate. 2°C than those stored at –1.5°C. Studies have shown that
the degradation of fruit color and ethylene production are
4. Discussion positively correlated (Cheng et al. 2012). The higher the
storage temperature, the higher the ethylene concentration
Chlorophyll degradation is the most visual representation in the environment, which will further accelerate the
of plant senescence and fruit ripening (Ougham et al. process of fruit yellowing.
2008). Chlorophyll degradation is usually accompanied Core browning is another major problem when storing
by the loss of photosynthetic efficiency and senescence Korla Xiang pears. Storage temperature and duration
(Thomas and Howarth 2000). Here we used chlorophyll are the two major factors affecting core browning. Low-
fluorescence, which reflects the ability of the peel to temperature-induced core browning generally occurs early
photosynthesize, as a measure of chlorophyll degradation. during storage. High temperatures or long storage times
We found that, compared with the control group, 1-MCP lead to senescence core browning, which generally occurs
inhibited the decrease of the photosynthetic parameters, late during storage. We found that the main factor affecting
Fv and Fv/Fm. Treatment with1-MCP significantly reduced the core browning of Korla Xiang pears is low temperature,
fruit ethylene production, and peels retained a higher i.e., –1.5°C. So, when there is no chilling injury, lower
chlorophyll content for a longer period of time. These temperature sare more conductive to the control of core
results may indicate that an increase in endogenous browning.
ethylene acts as a signal to stimulate chlorophyll Early studies suggested that the higher the TSS content
catabolism in the fruit peel. was, the lower the freezing point was (Chen et al. 1990,
Temperature has a significant effect on chlorophyll Shen et al. 2011). In addition, there are different freezing
degradation in postharvest fruits and vegetables. We points in different parts of the fruit. The freezing point of
found that, compared with –1.5 and 0°C, storage at the core is the highest, and the core is sensitive to chilling
2°C accelerated the process of fruit color changing injury (Shen et al. 2008). The fruits that were stored at
from green to yellow. This may be due to the effect of –1.5°C had the highest TSS content. Hence, there was no
temperature on various enzymes involved in chlorophyll core browning because fruits had a lower freezing point.
degradation in fruits and vegetables, such as chlorophyll And fruit storage at –1.5°C should be practiced only when
peroxidase (Yang et al. 2005). Moreover, relatively low higher TSS contents are ensured. At 2°C, core browning
temperatures have an inhibitory effect on enzyme activity. occurs late during storage. Hence, 2°C can be used for
We also found that under different temperatures, ethylene short-term storage.
 JIA Xiao-hui et al. Journal of Integrative Agriculture 2018, 17(3): 693–703 701

–1.5°C control 0°C control 2°C control

–1.5°C 1-MCP 0°C 1-MCP 2°C 1-MCP

A 140 B 80
75
120 70
65
100 60
55
80 50
60 45
40
40 35
30
20 25
20
0 15
C D
Ethylene production (μL kg–1 h–1)

140 60

Respiration rate (mg CO2 kg–1 h–1)

120 55
100 50
45
80
40
60
35
40 30
20 25
0 20

E 160 F 65
140 60
55
120
50
100 45
80 40
60 35
30
40
25
20 20
0 15
1 3 5 7 1 3 5 7
Days at 20°C Days at 20°C

Fig. 7 Ethylene production and respiration rate of Korla Xiang pears were measured on the 1st, 3rd, 5th and 7th day at 20°C after
cold storage for 90 days (A and B), 150 days (C and D) and 225 days (E and F) at –1.5, 0 and 2°C. Values are means±SD (n=3).
The different letters above the error bars represent signifcant differences at P<0.05 according to Duncan’s multiple range test at
the same storage time.

5. Conclusion Acknowledgements

In summary, by evaluating the effect of different storage This study was supported by a grant from the National
temperatures and 1-MCP treatment combinations on fruit Key R&D Program of China (2016YFD0400903-06), the
characteristics, we have determined the optimal storage emarked fund for China Agriculture Research System
conditions for different marketing times of Korla Xiang pears. (CARS-29-19), the Agricultural Science and Technology
For storage until New Year’s Day (a storage duration of Innovation Program of the Chinese Academy of
90 days), 2°C or 1-MCP combined with 2°C can be used. Agricultural Sciences (CAAS-ASTIP-2016-RIP-06).
For storage until the Spring Festival (a storage duration of
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