Effects of 1-MCP and Hypobaric Intensity on Quality of ‘Fuji’Apple(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Author(s):: LI Yu-mei; XIE Min-hua; ZHANG Jun; WU Xiao-hua; WANG Xue-xi; Institute of Agricultural Product Storage and Processing Research，Gansu Academy of Agricultural Sciences，Lanzhou，Ganxu 730070

Abstract:: ‘Fuji’apple fruit were handled under various atmospheric pressure (0.00，-0.02，-0.04 and -0.06 MPa) for 5 mins respectively，and then handled with 1-MCP for 24 h，stored in (-1±1)℃ for 210 days，their quality variance was examined.The results showed that 1-MCP and reducing pressure treatment could effectively sustain the fruits hardness，inhibit the decreasing titratable acid and soluble solids content，decrease ethylene release rate in fruits.As a result of which，quality of ‘Fuji’ apples was sustained，and aging rate was delayed.Moreover，among five low pressure，the pressure of 0.06 MPa treatment displayed the best effect.

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Last Update: 2014-09-09