|Table of Contents|

Effects of Different Treatments on Postharvest Physiology and Quality of Snap Beans(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年17期
Page:
168-170
Research Field:
Publishing date:

Info

Title:
Effects of Different Treatments on Postharvest Physiology and Quality of Snap Beans
Author(s):
ZHANG Peng; LI Jiang-kuo; ZHANG Ping; LI Yong; CHEN Shao-hui
National Engineering and Technology Research Center for Preservation of Agricultural Products，Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products，Tianjin 300384
Keywords:
snap beans; 1-MCP; ClO2; physiology and quality
PACS:
TS 255.3
DOI:
-
Abstract:
Fruit storage effect with 1-MCP and ClO2 treatments was studied by analyzing fruit quality and physiological and biochemical indexes with different treatments during storage.The results showed that 1-MCP and ClO2 with different concentration treatment alleviated loss because of yellowing and rot during storage，maintained higher fruit firmness，titratable acidity and vitamin C content，retarded the increase of MDA and cell membrane penetration，and postponed fruit senescence process effectively.The optimum concentration of 1-MCP and ClO2 treatment was 1.0 μL/L and 0.5 μL/L respectively.

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Last Update: 2014-08-29