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Effects of 1-MCP Treatment on Quality and Physiology of ‘Whangkeumbae’ Pear During Cold Storage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年09期
Page:
165-167
Research Field:
Publishing date:

Info

Title:
Effects of 1-MCP Treatment on Quality and Physiology of ‘Whangkeumbae’ Pear During Cold Storage
Author(s):
WANG Bao-gang; LI Wen-sheng; FENG Xiao-yuan; YANG Jun-jun
Institute of Forestry and Pomology，Beijing Academy of Agriculture and Forestry Sciences，Beijing 100093
Keywords:
‘Whangkeumbase’ pear; 1-MCP; quality; storage
PACS:
S 661.209+.3
DOI:
-
Abstract:
Chosen the effects of 1-MCP (1-methylcyclopropene) on quality and physiology of ‘Whangkeumbae’ pear fruit during storage were studied.The results showed that 500 nL/L 1-MCP treatment could delay the reduction of fruit firmness，inhibit the respiration rate，polyphenol oxidase and peroxidase activity，and decreased browning of fruit during shelf life.

References:

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Last Update: 2014-09-03