‘Wonhwang’ pears are susceptible to the development of cortex and core browning after harvest. The effects of 1 μL L⁻¹ 1-methylcyclopropene (1-MCP) treatment on fruit quality, internal browning incidence, and targeted metabolites were evaluated in fruit stored at 25 °C for up to 30 d. Flesh firmness was higher in 1-MCP-treated fruit than in untreated fruit during storage; however, shrivelling increased in response to 1-MCP treatment. 1-MCP treatment delayed the changes in colour variables in core tissues but not in peel and cortex tissues, delayed cortex and core browning, and increased shrivelling. 1-MCP-treated fruit had higher sucrose, dehydroascorbic acid, alanine, threonine, and γ-aminobutyric acid contents and lower fructose and glucose contents than untreated fruit. The effects of 1-MCP on the physiological and metabolomic responses of fruit were detected using heatmap matrixes and by principal component analysis.

“旺旺”梨在收获后容易发生皮层发育和核心褐变。1μLL ^-1的影响在25°C下储存长达30 d的水果中，评估了1-甲基环丙烯（1-MCP）处理对水果品质，内部褐变的发生率和目标代谢产物的影响。1-MCP处理的果实在储存过程中的果肉硬度高于未处理的果实。但是，萎缩增加了对1-MCP处理的反应。1-MCP处理延迟了核心组织中颜色变量的变化，但没有延迟皮和皮质组织中颜色变量的变化，延迟了皮质和核心褐变，并增加了皱缩。1-MCP处理的水果比未处理的水果具有更高的蔗糖，脱氢抗坏血酸，丙氨酸，苏氨酸和γ-氨基丁酸含量，果糖和葡萄糖含量更低。使用热图矩阵和主成分分析检测了1-MCP对水果生理和代谢组学响应的影响。