Table 1.

Effects of 1-MCP treatment on the seven components of wax on the fruit surface of ‘Yuluxiang’ pear during storage.

Treatments	Day after treatment (d)	Wax component (µg cm–2)
		Alkanes	Alkenes	Fatty acids	Esters	Aldehydes	Fatty alcohols	Triterpenoids
Control	0	26.93 ± 5.43 d	1.11 ± 0.02 f	1.67 ± 0.25 d	1.86 ± 0.24 d	5.92 ± 4.13 c	3.94 ± 0.62 d	53.68 ± 21.01 cd
	7	40.6 ± 8.05 ab	13.32 ± 3.92 c	10.47 ± 3.63 b	28.12 ± 5.92 c	25.97 ± 5.72 a	8.75 ± 1.5 ab	78.72 ± 25.4 abc
	14	36.08 ± 2.42 bc	16.19 ± 3.89 c	11.33 ± 0.58 ab	22.76 ± 15.46 c	24.05 ± 4.13 a	6.73 ± 0.36 c	73.87 ± 12.38 abcd
	21	31.67 ± 0.87 cd	20.78 ± 0.97 b	9.27 ± 0.67 b	42.03 ± 2.64 b	22.02 ± 0.04 ab	7.23 ± 0.3 bc	46.78 ± 1.69 d
	28	45.89 ± 3.81 a	35.8 ± 1.16 a	13.51 ± 0.43 a	53.55 ± 5.43 a	22.9 ± 1.56 a	6.44 ± 1.17 c	88.24 ± 0.39 ab
1-MCP	0	26.93 ± 5.43 d	1.11 ± 0.02 f	1.67 ± 0.25 d	1.86 ± 0.24 d	5.92 ± 4.13 c	3.94 ± 0.62 d	53.68 ± 21.01 cd
	7	35.37 ± 3.67 bc	4.87 ± 0.96 e	2.28 ± 0.24 d	9.27 ± 2.09 d	20.47 ± 0.88 ab	8.8 ± 1.13 ab	80.08 ± 4.64 abc
	14	29.17 ± 0.72 cd	3.74 ± 0.76 ef	2.1 ± 0.63 d	11.2 ± 3.34 d	16.72 ± 1.23 b	6.3 ± 0.85 c	67.63 ± 21.22 abcd
	21	39.46 ± 3.78 ab	8.95 ± 1.2 d	5.84 ± 1.09 c	21.91 ± 0.73 c	23.68 ± 2.02 a	9.62 ± 2.19 a	59.03 ± 18.94 bcd
	28	43.98 ± 1.58 a	15.94 ± 1.41 c	11.42 ± 0.48 ab	39.02 ± 5.36 b	24.11 ± 1.21 a	7.02 ± 0.41 bc	89.76 ± 3.02 a

1-MCP, 1-methylcyclopropene. Data are mean ± SE (n = 3); values in the same column labeled with different letters represent a significant difference at p<0.05.