|Table of Contents|

Effect of 1-methylcyclopropene on Controlled Freezing Point Storage Quality of Apple(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年12期
Page:
128-132
Research Field:
Publishing date:

Info

Title:
Effect of 1-methylcyclopropene on Controlled Freezing Point Storage Quality of Apple
Author(s):
LIN Yang1; ZHANG Peng2; LI Jiang-kuo2; LIU Ling1
1.College of Food Science，Shenyang Agricultural University，Shenyang，Liaoning 110866;
2.Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products，National Engineering and Technology Research Center for Preservation of Agriculture Products，Tianjin 300384
Keywords:
‘Red Fuji’ apple; 1-MCP; controlled freezing point storage; physiology; shelf-life quality
PACS:
S 661.1
DOI:
-
Abstract:
Taking ‘Red Fuji’ apple as material，the effect of 1-methylcyclopropene after controlled freezing point storage on the shelf-life quality，metabolic physiology and relevant enzyme activities were tudied.The results showed that the fruit’s rot was significantly inhibited by treatment with 1-methylcyclopropene treatment，which significantly reduced the fruit’s respiration intensity and ethylene production rate，retard the rate of decline of the firmness and soluble solid content of fruit，effectively induced the rise of activity of defensive ferments including POD and CAT，inhibited the activity of PPO and LOX，and inhibited the senescence of organism.These results indicated that there was a great potential to use l-MCP in controlled freezing point storage of apple.

References:

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Last Update: 2014-08-19