Effects of Different Storage Temperatures and Preservatives on the Fresh-Keeping Effects of Pyrus communis Qiuyang.

In order to study the effects of different storage temperatures and preservatives on the preservation effects of Qiuyang pear fruits, the effects of 0.5 μL/L 1 -methylcyclopropene (1 -MCP) fumigation for 12 h and ethylene adsorbent treatments on the storage qualities of Qiuyang pears were investigated under different storage temperatures (-1 °C and 0 °C). The results showed that after 120 days of storage, the decay rates of fruits stored at 0°C was lower than that stored at -1°C under the same treatment conditions. At 270 days, the decay rates of fruits stored at 0 °C and -1°C in the two preservatives treatment groups were lower than those in CK group. The fruits peels brightness of CK group and ethylene sorbent treatment group at 0°C was higher than that stored at -1 °C. After 240 days of storage, the fruits hardness of 1-MCP treatment group was remarkably higher than that of other treatments groups (P<0.05), and the fruits hardness of 1-MCP treatment group stored at 0°C was significantly higher than that stored at -1°C at 270 days (P<0.05). The titratable acid contents of fruits in the two preservatives treatment groups were higher than that in CK group at 270 days of storage. The soluble solids contents of fruits in each group presented no significant changes during storage. In conclusion, Qiuyang pears presented low decay rates and well maintained peels brightness when stored at 0°C. The two preservatives treatments could both reduce the decay rates and delay the decline of titratable acid contents of Qiuyang pears, and the 1-MCP treatment showed better effects that could effectively maintain peel brightness and fruit firmness. [ABSTRACT FROM AUTHOR]