Ripening compounds use for improved quality of fresh pear
Author: Amit Dhingra
Published: 2013
Summary: Original objectives of this project concerned gaining a greater understanding of genetic responses to 1-MCP treatment, and developing means of overcoming variability in restoration of ripening capability. Experiments were conducted in Bartlett and Anjou varieties, which comprise 95% of the fresh market. Ripening-stimulating compounds (RCs 1 and 2) were found to accelerate ethylene release in preclimacteric Bartlett and Anjou fruit treated at current industry standards of SmartFresh (1-MCP,300 and 100 ppb, respectively).
