|Table of Contents|

Effect of 1-MCP on Ripening and Quality of Postharvested ‘Tuogu’ Plum at Room Temperature(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年22
Page:
140-143
Research Field:
Publishing date:

Info

Title:
Effect of 1-MCP on Ripening and Quality of Postharvested ‘Tuogu’ Plum at Room Temperature
Author(s):
NIU XinyuLIU LinZHANG Liangying
(Agricultural and Animal Husbandry,Tibet University,Linzhi,Tibet 860000)
Keywords:
1-MCP‘Tuogu’plumpostharvestphysiological change
PACS:
-
DOI:
10.11937/bfyy.201522037
Abstract:
‘Tuogu’ plum was used as test material,and storaged at the room temperature,the effect of different concentration of 1-MCP on quality and postharvest physiological of ‘Tuogu’ plum was studied.The results showed that 1-MCP could reduce the respiration rate and the respiration peak,and inhibit the releasing of ethylene of the fruits.Moreover,1-MCP could delay the decline values of titratable acid,firmness and vitamin C,reduce the rotten percentage of fruits to prolong shelf life,but the effect on the soluble solids was not obvious.The effect of different concentration of 1-MCP was varied,at the range of 0-2.0 μL/L,the effect of inhibiting respiration and ethylene release in the fruits treated with 1.5 μL/L and 2.0 μL/L 1-MCP was more obvious than the control.But the rotten fruit percentage was higher than treated with 2.0 μL/L 1-MCP.Taking together,the effect of 1.5 μL/L 1-MCP treatment was the best among all treatments.

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Last Update: 2016-01-08