关键词: 黄金梨, 1-MCP, 组织褐变, 自发气调, CO2敏感性

Abstract: This experiment was carried out with browning caused by enzyme reaction of phenolics respiration rate，ethylene production，fruit color，quality and senescence of ’Whangkeumbae' pear fruit to study effects of different 1-MCP concentrations on browning inhibition，and value the effects of modified atmosphere packaging (MAP) on CO2 sensitivity of fruit treated with 1-MCP．The results showed that 0．5 μL／L 1-MCP treatment was more effective on browning inhibition compared to control，and occurred slight browning offresh with 1．0 μL／L 1-MCP treatm ent．This study also showed that two concentrations of 1-MCP combined with MAP lead to browning of flesh and peel at different levels．1-MCP treatment combined with 0．02 mm PE bags was not suitable for storage of pear fruit．O．5 μL／L 1-MCP with unpackaged bag was recommended to storage of pear fruit.

Key words: 'Whangkeumbae' pear, 1-MCP, tissue browning, modified atmosphere packaging, CO2 sensitivity