MCP and edible coatings to extend storage and marketing life of pears

Author: Jinhe Bai

Published: 2006

Summary: The objective of this project was: Commercially applicable doses of MCP (300 ppb) controlled scald of Anjou pears, but the fruit lost its ripening ability. Therefore, we adopted a preconditioning period to re-initiate ripening.

Keywords:

• Pear
• Anjou pears
• Horticulture
• 1-MCP
• Edible coatings