The role of 1-methylcyclopropene in lipid peroxidation, anti-oxidant enzyme activities, and ethylene biosynthesis in ‘Laiyang’ pear (Pyrus bretschneideriRehd.) during fruit ripening

Summary1-Methylcyclopropene (1-MCP) has been widely reported as beneficial for preserving the post-harvest quality of climacteric fruit. However, the molecular mechanisms by which 1-MCP maintains the quality of different fruit are poorly understood. In this study, we explored the mode of action of 1-MCP in regulating post-harvest quality during ripening in harvested ‘Laiyang’ pear (Pyrus bretschneideri Rehd.). 1-MCP delayed fruit softening, inhibited losses in soluble solids content (SSC), titratable acidity (TA), and reduced the incidence of decay. Suppression of ethylene production by 1-MCP was associated with lower levels of transcription of four genes involved in ethylene biosynthesis, PbACS1, PbACS2, PbACO1, and PbACO2. Moreover, 1-MCP treatment delayed the accumulation of malondialdehyde (MDA), increased membrane stability, and enhanced several anti-oxidant enzyme activities in postharvest pear fruit.