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Effect of 1-MCP Treatment on Storage Quality of Yantai Large Cherry ‘Dahongdeng’(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年24期
Page:
142-145
Research Field:
Publishing date:

Info

Title:
Effect of 1-MCP Treatment on Storage Quality of Yantai Large Cherry ‘Dahongdeng’
Author(s):
HU Shu-kai; HOU Jing-fang; ZHANG Dong-mei
Shandong Business Institute，Yantai，Shandong 264670
Keywords:
1-MCP; large cherry; storage quality
PACS:
S 662.509+.3
DOI:
-
Abstract:
Taking Yantai large cherry ‘Dahongdeng’ as material，the effect of 1-MCP on storage quality of cherry fruit at the constant temperature of 4℃ was studied.The results showed that 1-MCP at the concentration of 0.2~1.0 μL/L could inhibit the reduction of fruit hardness，soluble solid content，titrated acid content，and vitamin C content，and promote the soluble protein content.It kept the fruit flavor and promoted the fruit commodity rate.Of these concentrations，0.5 μL/L 1-MCP had the best effect；the quality indices of the fruits stored for 20 days were distinctly prior to those of the control and other treatments.Accordingly，0.5 μL/L 1-MCP was optimal to storage and fresh-keeping of Yantai large cherry ‘Dahongdeng’.

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Last Update: 2014-12-08