Effects of 1-MCP Treatment on Physiology and Shelf-life Quality of Different Pre-ripeness Nanguo Pear after Storage

doi:10.7668/hbnxb.2010.02.033

Abstract

Abstract: The effects of 1-MCP treatment on fruit senescence indexes of different pre-ripeness during 14 days shelf-life after refrigeration was studied,using Nanguo pear as material.The result showed that,Nanguo pear with 1-MCP treatment inhabited the decrease extent of fruit total phenol content and the rise of PPO activity and POD activity obviously,delayed the increase of MDA content and relative penetration of membrane,prolonged fruit senescence process and had not the emergence of fruit peel browning.The result also showed that,the browning inhabiton and refreshing effect of Nanguo pear with 1-MCP treatment and pre-ripeness 5 days before storage was better.

Key words: Nanguo pear, 1-MCP, Pre-ripeness, Senescence, Shel-f life

CLC Number:

S661.209+.3

YANG Wei-dong, LI Jiang-kuo, ZHANG Ping, SUN Xi-sheng. Effects of 1-MCP Treatment on Physiology and Shelf-life Quality of Different Pre-ripeness Nanguo Pear after Storage[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2010, 25(2): 164-167. doi: 10.7668/hbnxb.2010.02.033.

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