2012•Northern HorticultureRequires access

Effects of 1-MCP Treatment on Quality and Physiology of 'Whangkeumbae' Pear During Cold Storage

Yang Jun-jun

Abstract

Chosen the effects of 1-MCP(1-methylcyclopropene) on quality and physiology of 'Whangkeumbae' pear fruit during storage were studied.The results showed that 500 nL/L 1-MCP treatment could delay the reduction of fruit firmness,inhibit the respiration rate,polyphenol oxidase and peroxidase activity,and decreased browning of fruit during shelf life.

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Available abstract

Key concepts: PEAR, Polyphenol oxidase, Browning, 1-Methylcyclopropene, Peroxidase, Cold storage, Respiration, Horticulture