Combined effects of 1-MCP and MAP on the fruit quality of pear (Pyrus bretschneideri Reld cv. Laiyang) during cold storage

• 9 treatments were tested to identify the best for ‘Laiyang’ pear during cold storage.
• 0.5 μL/L 1-MCP plus micro-perforated film showed the best effects on fruit qualities.
• 0.5 and 1.0 μL/L 1-MCP did not enhance the susceptibility to CO2 injury of ‘Laiyang’ pear.
• 0.5 μL/L 1-MCP plus micro-perforated film maintained flesh color by inhibiting its senescence.

To identify the most effective modified-atmosphere packaging (MAP) and/or 1-methylcyclopropene (1-MCP) treatment to maintain the fruit quality of ‘Laiyang’ pear (Pyrus bretschneideri Reld cv. Laiyang) during 210 days of cold storage (0–2 °C), two kinds of low-density polyethylene (LDPE) packaging films with different O2 and CO2 permeabilities were evaluated with and without 1-MCP (0.5 μL/L or 1.0 μL/L). The results showed that 0.5 μL/L 1-MCP plus micro-perforated film packaging maintained the color, firmness, titratable acidity, and vitamin C content of the fruit flesh and was the most appropriate treatment for ‘Laiyang’ pear fruit during cold storage. Treatment with 0.5 μL/L 1-MCP plus micro-perforated film packaging inhibited respiration and ethylene production; maintained the activity levels of super oxidase dismutase, peroxidase, and catalase; decreased the cell-membrane permeability and malondialdehyde content; and inhibited the lipoxygenase and polyphenol oxidase activity of the fruit during cold storage.