02073naa a2200229 a 450000100080000000500110000800800410001910000230006024501180008326000090020152014260021065300100163665300130164665300100165965300270166965300210169665300130171770000200173070000190175070000160176977300580178511269892017-12-15       2017    bl uuuu     u00u1 u    #d1 aAMARANTE, C. T. V.  aPostharvest quality of 'Rocha' pears treated with different doses of 1-methylcyclopropene.h[electronic resource]  c2017  aFruit of ?Rocha? pear were harvested, cold-stored at 1°C for 4 days and then treated with 1-methylcyclopropene (1-MCP) at 0, 100, 200, 300, 400 or 500 nL L-1. After treatment, fruit were packed in paper boxes lined with a low-density polyethylene film (40 µm) and stored for 40, 80 or 120 days at 1±0.5°C. After removal from storage, fruit were assessed for quality during shelf-life (5 and 10 days at 20±2°C). The dose of 1-MCP required to delay flesh firmness loss effectively was dependent on the period of fruit cold storage. For pears cold-stored for 40, 80 and 120 days, the effective doses of 1-MCP to preserve highest flesh firmness during 10 days of shelf-life were ≥200, ≥300 and ≥400 nL L-1, respectively. Fruit treated with 1-MCP at doses ≥200 nL L-1 had delayed yellowing of the skin during cold storage, after 5 or 10 days of shelf-life, with a more substantial effect for shorter cold-storage periods (40 and 80 days). Fruit treated with 1-MCP had higher values of titratable acidity (TA) and soluble solids content (SSC) and reduced incidence of decay and internal browning. Doses of 1-MCP ≥300 and ≥100 nL L-1 were most effective for best preservation of TA and SSC, respectively, regardless of cold-storage and shelf-life periods. 1-MCP at doses ≥100 nL L-1 was effective in controlling decay and internal browning in fruit coldstored for 80 and 120 days.  adecay  aethylene  afruit  aphysiological disorder  aPyrus communis L  aripening1 aSTEFFENS, C. A.1 aARGENTA, L. C.1 aSCOLARO, A.  tActa Horticulturae, Lovainagn. 1179, p. 87-92, 2017.