`Bartlett' and `d'Anjou' pear fruit were treated after harvest with MCP at 0, 0.01, 0.1 or 1 mL•L-1 and then stored at 1 °C. After storage, half of the fruit was continuously exposed to 10 mL•L-1 ethylene for 7 days in a flow-through system at 20 °C. A treatment concentration effect was evident for both respiration and ethylene production, all MCP concentrations reduced respiration and ethylene production by `d'Anjou' and `Bartlett' fruit compared to controls. Fruit quality changes in `d'Anjou' and `Bartlett' fruit were delayed by MCP treatment. Firmness and titratable acidity were higher through 4 months storage for `Bartlett' fruit treated at the two higher MCP rates. After 2 months, `Bartlett' fruit treated at the two higher MCP rates remained green, but, after 4 months, all fruit were yellow. Loss of firmness and titratable acidity was also reduced following MCP treatment of `d'Anjou' fruit. Yellowing of `d'Anjou' fruit was prevented by MCP treatment, even when fruit were exposed to ethylene after removal from storage. Poststorage ethylene exposure did not overcome the effects of MCP. Development of superficial and senescent scald was prevented by MCP treatment.
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