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Effects of 1-MCP Treatment on Physiological Properties and Quality of Apple Fruit Stored in Soil Cave(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年17期
Page:
125-129
Research Field:
Publishing date:

Info

Title:
Effects of 1-MCP Treatment on Physiological Properties and Quality of Apple Fruit Stored in Soil Cave
Author(s):
ZHAO Jun1; 2
1.Sanmenxia Polytechnic,Sanmenxia,Henan 472000;
2.Henan Agricultural University,Zhengzhou,Henan 450000
Keywords:
1-MCP; apple; soil cave; storage; fruit quality; physiological property
PACS:
S 661.1
DOI:
-
Abstract:
Taking‘Red Fuji’apple fruit in Sihe Mountain as experimental material,the effect of 0.1,1.0 μL/L 1-MCP treatment on the physiological characteristics and some quality indexes of apple fruits in soil cave were studied.The results showed that under the condition of soil cave storage,l-MCP treatment effectively inhibited the respiratory rate and ethylene production rate,retarded the descending of fruit firmness and titratable acid,reduced the weight loss rate and increased the good fruit rate.Storage period was up to 150 days,the good fruit rate with 1-MCP treatment reached 95%,with control 87%.Compared with 0.1 μL/L 1-MCP treatment,fruits treated with 1.0 μL/L 1-MCP could get better effect.

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Last Update: 2014-08-11