# Effects of 1-methylcyclopropene and high-voltage electrostatic field treatment on postharvest storage quality of Korla fragrant pears

## TL;DR

This study shows that combining 1-MCP and HVEF treatments helps preserve the quality and flavor of Korla pears during long-term storage.

## Contribution

The novel use of combined 1-MCP and HVEF treatment is shown to modulate metabolic pathways and preserve postharvest pear quality.

## Key findings

- Combined 1-MCP and HVEF treatment reduced ethylene production and weight loss in pears.
- Esters and terpenoids were identified as key flavor compounds enhanced by the treatment.
- Phenylpropanoid and sesquiterpenoid biosynthesis were highlighted as critical pathways affected by the treatment.

## Abstract

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Graphic Abstract

This study investigated the effects of combined 1-methylcyclopropene (1-MCP) and high-voltage electrostatic field (HVEF) treatment on the postharvest quality of Korla fragrant pears using physicochemical and metabolomic analyses. The combined treatment significantly suppressed respiration and ethylene production, better maintained firmness, and reduced weight loss compared to controls. Volatile metabolomics identified 1301 compounds, with esters and terpenoids being most abundant. Enrichment analysis highlighted phenylpropanoid and sesquiterpenoid biosynthesis as key pathways. Sensory evaluation confirmed the treatment enhanced balsamic and citrus notes while preserving the typical flavor profile. These findings demonstrate that 1-MCP + HVEF treatment effectively maintains pear quality during long-term storage by modulating physiological and aroma-related metabolic pathways.

•1-MCP + HVEF treatment significantly reduced ethylene release rate, weight loss in Korla fragrant pears.•Terpenoids and esters are key metabolites determining flavor differences in late storage.•Sesquiterpenoid and triterpenoid biosynthesis, phenylpropanoid biosynthesis are the most critical metabolic pathways.•After 80d storage, 1-MCP + HVEF enhanced balsamic and citrus flavors while reducing fatty and fresh notes.•1-MCP + HVEF increased beneficial flavor compounds, such as esters and terpenoids, during long-term storage.

1-MCP + HVEF treatment significantly reduced ethylene release rate, weight loss in Korla fragrant pears.

Terpenoids and esters are key metabolites determining flavor differences in late storage.

Sesquiterpenoid and triterpenoid biosynthesis, phenylpropanoid biosynthesis are the most critical metabolic pathways.

After 80d storage, 1-MCP + HVEF enhanced balsamic and citrus flavors while reducing fatty and fresh notes.

1-MCP + HVEF increased beneficial flavor compounds, such as esters and terpenoids, during long-term storage.