The effect of 1-methylcyclopropene on the shelf life of sand pear fruits

Early senescence significantly affects the post-harvest quality of sand pear fruit, making it crucial to find methods for delaying senescence and extending shelf life. Here, the effect of 1-methylcyclopropene (1-MCP) at concentrations of 0.5, 1.0, and 1.5 μL L -1 on the regulation of postharvest fruit quality and shelf life in sand pear stored at room temperature was investigated. The results showed that treatment with 1.0 μL L -1 1-MCP effectively delayed senescence in sand pear by reducing respiration rate, weight loss, and maintaining higher firmness during shelf life at room temperature. Additionally, 1-MCP treatment decreased ethylene production, abscisic acid and jasmonic acid contents, while increasing salicylic acid, auxin, melatonin, and antioxidant capacity by regulating their corresponding genes. 1-MCP treatment also slow down fruit softening by suppressing polygalacturonase, pectin methyl esterase, and cellulase activities and by regulating fruit softening genes. Pearson’s correlation analysis revealed strong relationships among these senescence-related indicators. Notably, a concentration of 1.0 μL L -1 1-MCP was the most effective in delaying sand pear fruit senescence. Our findings could ultimately pave the way for more precise and targeted approaches to prolong the shelf life of sand pear and potentially other fruits, reducing postharvest losses and enhancing food security. • 1-MCP treatment reduced fruit softening and preserved sand pear freshness. • 1-MCP modulated hormone levels and boosted antioxidant capacity in sand pear. • 1-MCP regulated gene expression related to hormone biosynthesis, antioxidant activity, and fruit softening. • 1-MCP delayed senescence and enhanced sand pear quality during room temperature storage.