Effect of 1-MCP on the content of H_2O_2 and activities of its relative enzymes in 'Lübaoshi' pear during ripening and senescence

In order to evaluate the effect of 1-methylcyclopropene(1-MCP) on the metabolism of hydrogen peroxide(H2O2) in postharvest fruit during ripening and senescence,'Lubaoshi' pears were used as experimental materials.In this study,one group fruits were treated with 1.0 μL/L 1-MCP at room temperature(25±2) ℃,the control fruits were held at identical temperature.Effects of 1-MCP on flesh firmness,SSC,respiration rate,hydrogen peroxide(H2O2) content,activity of antioxidant enzymes(SOD,CAT and APX) and MDA content were investigated.The results showed that 1-MCP treatment delayed the softening of 'Lubaoshi' pear,inhibited H2O2 accumulation,enhanced the activity of SOD and CAT,decreased respiratory rate,activity of APX and MDA content in flesh of pear.Thus,these results suggest that the pear fruit ripening and senescence are related to the H2O2 accumulation and accelerated lipid peroxidation,and 1-MCP can inhibit the changes and delay the pear senescence.