1-MCP (1-methylcyclopropene) is a new type of ethylene inhibitor with the advantages of non-toxic and high efficiency. It can preferentially and irreversibly bind to ethylene receptors on the cell membrane, preventing Ethylene signaling, thereby delaying maturation. Under normal temperature and refrigeration conditions, placing pear fruits in a sealed environment and fumigating them with 1-MCP can significantly delay the development of pear varieties such as Fengshui, Cuiguan, Huangjin, Dangshansu, Nanguo, Jingbai, Wujiuxiang, and Jinxiang. The decrease in fruit hardness maintains the high soluble solids and titratable acid content of the fruit, thereby better maintaining the quality and flavor of the fruit during storage; 1-MCP treatment can significantly inhibit the occurrence of pear diseases and maintain high quality. Fruit rate, and can reduce the malondialdehyde content of fruits and delay aging.
Processing method: Make a plastic tent, put in the fruit and prepared reagents, close the plastic tent immediately after opening the bottle cap, and the 1-MCP gas will be quickly released from the bottle into the tent. Cuiguan pear should be treated at a concentration of 1 microliter/liter for 12 to 18 hours. Different harvest periods also have different treatment effects. Ji Shujuan (2008) reported that Nanguo pear was treated with 0.75 μl/L 1-MCP, and the fruits 134 days after full flowering had the best effect.