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Effects of 1-MCP Treatment With Different Storage Conditions on Quality of Apple During Shelf Life at Room Temperature(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年11期
Page:
137-143
Research Field:
Publishing date:

Info

Title:
Effects of 1-MCP Treatment With Different Storage Conditions on Quality of Apple During Shelf Life at Room Temperature
Author(s):
LI Ying1; REN Ya-mei1; MA Xue-min1; JI Feng-xian1; REN Xiao-lin2
1.College of Food Science and Engineering,Northwest A&F University,Yangling,Shaanxi 712100;
2.College of Horticulture,Northwest A&F University,Yangling,Shaanxi 712100
Keywords:
apple; 1-MCP treatment; different storage conditions; room temperature; shelf-life; physical and chemical quality
PACS:
TS 255.3
DOI:
-
Abstract:
In order to investigate the effect of 1-MCP treatment on the qualities of apples in shelf-life,taking the‘Fuji’apples as experimental materials,the effect of 0.5 μL/L 1-MCP (1-methylcyclopropene) treatment on physical and chemical quality of apples which were stored at room temperature for (20±1)℃,108 d and the apples in shelf-life of 25 days which were stored respectively at (14±1)℃ and low-temperature (0±1)℃ for 4,5,6 months were studied.And the effect of 0.5 μL/L 1-MCP treatment on superoxide dismutase (SOD) activity,peroxidase (POD) activity and malondialdehyde (MDA) content of apple which were stored at room temperature for (20±1)℃,108 d were further stuided.The results showed that the firmness of apples treated by 1-MCP were 16.25% higher than that of control,the soluble solids content (SSC) of apples treated 1-MCP by declined 40.00% slower than that of control,and titratable acidity (TA) of apples treated by 1-MCP were very significantly higher than that of the control at the 18th,27th,54th,63th day of shelf-life (P＜0.01),so 1-MCP treatment could significantly inhibit the decreasing of firmness,SSC and TA of apples which were directly stored at room temperature for 108 days after postharvest.For apples which were stored at low temperature for 4,5 and 6 months first and then were taken in shelf-life for 25 days respectively,the low temperature could effectively help to keep a high physical and chemical quality for apples,while 1-MCP treatment could significantly delay the decreasing of fruit firmness,SSC and TA.There was a better effect of 1-MCP treatment on inhibiting decreasing of firmness and TA of apples which were storage at (14±1)℃ and inhibiting decreasing of SSC of apples which were storage at low-temperature.In addition,1-MCP treatment could maintain a high activity of SOD and POD in storage and inhibit the increasing of MDA content.

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Last Update: 2014-08-05