|Table of Contents|

Effects of 1-MCP Treatment on Physiology and Quality of ‘Golden-red’ Apples at Ambient Temperature After Harvest

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年23
Page:
122-128
Research Field:
Publishing date:

Info

Title:
Effects of 1-MCP Treatment on Physiology and Quality of ‘Golden-red’ Apples at Ambient Temperature After Harvest
Author(s):
WANG Zhihua; WANG Wenhui; TONG Wei; LIU Bailin; WANG Yang; JIA Chaoshuang
(Research Institute of Pomology,Chinese Academy of Agricultural Sciences,Xingcheng，Liaoning 125100)
Keywords:
‘Golden-red’ apples; 1-MCP; storage quality; ethylene release; respiration rate
PACS:
-
DOI:
10.11937/bfyy.20191241
Abstract:
:Using ‘Golden-red’ apple fruit as raw material to study the effects of 1-MCP(1-methylcyclopropene,1.0 μL?L-1) treatment on postharvest physiology and storage quality of ‘Golden red’ apples at normal temperature (20±1)℃.After the ‘Golden-red’ apple fruits were stored under the normal temperature library (20±1)℃.The results showed 1.0 μL?L-1 1-MCP treatment could effectively inhibit the increase of fruits respiration intensity and ethylene release,delay or inhibit the appearance of fruit respiration peaks and ethylene release peaks,significantly reduce the content of ethanol and acetaldehyde,reduce the cell membrane permeability and decay rate of the fruit.The results also showed that 1-MCP could effectively delay the increase of peel brightness and the turning of the background color to yellow,maintain the freshness of the peel,significantly maintain the fruit firmness,vitamin C and titrable acid content,and better maintain the soluble solid content of fruits in the middle and later stage of storage.Using 1-MCP treatment,the storage period of ‘Golden-red’ apple at normal temperature could be extended from about 9-12 days to 30 days,and still maintain a good appearance and internal quality.

References:

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Last Update: 2019-12-20