2008•Journal of Northwest A&F UniversityRequires access
Effects of 1-methylcyclopropene on storage quality and protein composition in kiwifruit
Jishu Zhang
Open publisher page 2 citations
Abstract
【Objective】 The purpose of the paper is to investigate the effects of 1-methylcyclopropene on storage quality and protein composition in kiwifruit.【Method】 'Qinmei' and 'Hayward' kiwifruits treated with 0.1 μL/L 1-methylcyclopropene(1-MCP) were stored at room temperature((20±1) ℃).The effects of 1-MCP on respiration rates,C2H4 production,flesh firmness,titratable acid,total soluble solids,as well as the change in protein composition were investigated during storage.【Result】 1-MCP inhibited significantly respiration rates and C2H4 production of stored 'Qinmei' and 'Hayward' kiwifruits.1-MCP significantly slowed down flesh softening and the reduction of titratable acid.Compared with 'Qinmei',the respiration and ethylene production rate of 'Hayward' kiwifruit were far lower at room temperature,producing much less C2H4 and the peaks of C2H4 appeared later.SDS-PAGE analysis indicated that a 19.0 ku protein band appeared in 'Qinmei' kiwifruit after 3-week storage and 1-MCP inhibited the appearance of this band.【Conclusion】 The senescence process of kiwifruits was delayed by 1-MCP treatment.Compared with 'Qinmei' kiwifruit,'Hayward' produced much less C2H4 and the peaks of C2H4 appeared later.This might result in slower softening of 'Hayward' kiwifruit.