In a preliminary trial with 300 nL L−1 1-MCP, stem end gray
mold of d’Anjou pear fruit was significantly reduced from 5.4%
in the control to 0.8% (R. Spotts, unpublished). Later,we showed
that d’Anjou fruit treated with 50 and 300 nL L−1 1-MCP did
not develop superficial scald but also failed to ripen normally.
Fruit treated with 10 and 20 nL L−1 1-MCP developed unacceptable
scald but ripened normally (Chen and Spotts, 2005).
No in-depth studies have been done to examine the effects
of the combination of 1-MCP and hexanal on decay of pear
fruit.