Effects of Different Concentration of 1-MCP Treatment on Physiology Index and Quality of Winter Jujube in Northern Hubei(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Effects of Different Concentration of 1-MCP Treatment on Physiology Index and Quality of Winter Jujube in Northern Hubei

Author(s):: HU Bo; LI Guo-yuan; XIE Zhi-bing; YAO Guo-xin; Hubei Key Laboratory of Quality of Characteristic Fruits and Vegetables,College of Life Science and Technology,Hubei Engineering University,Xiaogan,Hubei 432000

Abstract:: Taking winter jujube produced in northern Hubei as material,the effects of different concentrations of 1-MCP treatment (500,1 000,1 500 nL/L) on physiology and fresh-keeping of it was studied.The results showed that treatments of 1-MCP could defer the decline of firmness as well as the going down of titratable acid content and VC content,increase the soluble solids content,and decrease respiration rate of winter jujube when they were stored 21 days at room temperature.Among different 1-MCP concentrations,the 1 000 nL/L treatment was the best to keep fruit fresh.

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Last Update: 2014-08-08