|Table of Contents|

Effect of 1-MCP on the Fresh-keeping of Fresh-cut Eggplant(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年06
Page:
123-126
Research Field:
Publishing date:

Info

Title:
Effect of 1-MCP on the Fresh-keeping of Fresh-cut Eggplant
Author(s):
DIAO Chun-ying1GAO Xiu-rui2 WANG Zhe1
1-MCP;fresh-cut eggplant;fresh-keeping
Keywords:
1-MCPfresh-cut eggplantfresh-keeping
PACS:
-
DOI:
10.11937/bfyy.201506034
Abstract:
Taking fruits of eggplant “Qieza No.10” cultivars as materials,the fresh-keeping effect of 1.0 μL/L 1-MCP on the fruits of fresh-cut eggplant were studied.The results showed that at room temperature(15℃),the 1.0 μL/L 1-MCP could control the fruits’ respiratory intensity,retain the contents of titratable acid,remain the hardness,meanwhile reduce the rate of weight loss and browning index extend the fresh-keeping of eggplant.

References:

 

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Last Update: 2015-06-26