The aim of the present study was to evaluate the effect of maturity stages at harvest (MS) on the inhibitory effects of 1‐methylcyclopropene (1‐MCP) and the ultralow oxygen (ULO) on the ripening and synthesis of aroma volatiles of “Alexander Lucas” pears, and if this effect remains in different orchards. Results show that 1‐MCP inhibited ripening and aroma production in pears harvested early (MS1) from all orchards. The most suppressed character‐impact compounds were ethyl (2E.4Z)‐deca‐2.4‐dienoate, hexyl acetate, and pentyl acetate. Generally, significantly less of these compounds were found in MS1 pears from orchard 2 and more of these compounds were found in pears harvest delay (MS2) from orchard 3. Fruits MS2 treated with 1‐MCP enabled the development of melting flesh and resulted in increased accumulation of esters to levels similar to fruits stored under CS. ULO storage also decreased the production of aromatic compounds but less strongly than 1‐MCP.

中文翻译：

---

果园位置，成熟期和贮藏条件对“亚历山大·卢卡斯”梨成熟参数的关系

本研究的目的是评估收获时的成熟期（MS）对1-甲基环丙烯（1-MCP）和超低氧（ULO）对“亚历山大”香气挥发物成熟和合成的抑制作用卢卡斯的梨，如果这种效果还留在不同的果园里。结果表明1-MCP抑制了所有果园早期收获的梨（MS1）的成熟和香气产生。抑制性最强的化合物是乙基（2E.4Z癸酸2.4-二烯酸酯，乙酸己酯和乙酸戊酯。通常，在果园2的MS1梨中发现这些化合物的数量明显减少，而在果园3的梨收获延迟（MS2）中发现这些化合物的数量更多。用1-MCP处理的水果MS2使果肉融化并导致果肉增加。酯的积累水平类似于CS储存的果实。ULO储存还降低了芳族化合物的产生，但不及1-MCP。