2007•Journal of Anshan Normal UniversityRequires access

Study on Effect of 1-MCP on Preservation of Nanguo Pear During 15 ℃ Storage

Bo Zhang

Abstract

The effect of 1-MCP on physiological characters of Nanguo pear during storage is investigated.The results show that 1-MCP treatment significantly prevents flesh firmness of Nanguo pear dropping,maintains soluble solids contents,delays ethylene releasing and suppresses peceolase activities.At the same time,1-MCP treatment delays late ripening of Nanguo pear and prlongs storage time of Nanguo pear.

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Available abstract

Key concepts: PEAR, Flesh, Ripening, Ethylene, Chemistry, 1-Methylcyclopropene, Horticulture, Food science