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Fresh-keeping of Leye Red Heart Kiwi Treated by 1-MCP

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年14
Page:
115-121
Research Field:
Publishing date:

Info

Title:
Fresh-keeping of Leye Red Heart Kiwi Treated by 1-MCP
Author(s):
TENG Zheng1; YANG Cuifeng1; YANG Tingting1; 2; QIN Yanliu1; 3
(1.College of Agriculture and Food Engineering,Baise University,Baise,Guangxi 533000;2.College of Agriculture,Guangxi University,Nanning,Guangxi 530000;3.College of Forestry and Landscape Architecture,South China Agricultural University,Guangzhou,Guangdong 510642)
Keywords:
1-MCP; Leye red heart kiwi; fresh-keeping; quality
PACS:
-
DOI:
10.11937/bfyy.20205615
Abstract:
The Leye red kiwi were used as material and the fruit quality index evaluate method were used.The effect of different concentrations of 1-MCP fumigation on the fresh-keeping quality of Leye red kiwi was studied in order to provide a reference for the preservation of the geographical indication agricultural product Leye red kiwi in Leye county,Baise City.The results showed that the 0.75-1.00 μL·L-1 1-MCP fumigation treatment of Leye red kiwi had the best fresh-keeping effect which effectively delayed the decrease rate of fruit firmness,prevented rapid fruit softening after harvest,and slowed down soluble sugar and TA,delayed the degradation of soluble protein and vitamin C,and at the same time inhibited the accumulation of proline and MDA,and maintained the fruit flavor and quality during storage.

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Last Update: 2021-11-13