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2011•Modern Agricultural Science and TechnologyRequires access

Effect of 1-MCP on Softening and Browning of Suisho Pear

LI Han-liang

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Abstract

According to analysis on changes of pectin,the activity of PG,total phenolics,and the activity of PPO of Suisho pear during the period of cold storage,the effect of 1-MCP on softening and browning of pear was studied.Results indicated that:Dealing Suisho pears with high concentration of 1-MCP,the soluble pectin increased,and the activity of PG was postponed;treated with the 1-MCP,the total phenolics of pear increased,and the activity of PPO was postponed,the effect of high concentration was better than the low ones.During the storage of Suisho pears,the biggest activity of PG appeared earlier than PPO,it′s concluded that during the storage of the pears,firstly,the softening of fruit caused the breakdown of cell tissue,lots of oxygen free radical was made,and accelerated the contact of the substrate,oxygen and PPO,then the browning of fruits was aggravated.

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What this paper is about

According to analysis on changes of pectin,the activity of PG,total phenolics,and the activity of PPO of Suisho pear during the period of cold storage,the effect of 1-MCP on softening and browning of pear was studied.Results indicated that:Dealing Suisho pears with high concentration of 1-MCP,the soluble pectin increased,and the activity of PG was postponed;treated with the 1-MCP,the total phenolics of pear increased,and the activity of PPO was postponed,the effect of high concentration was better than the low ones.During the storage of Suisho pears,the biggest activity of PG appeared earlier than PPO,it′s concluded that during the storage of the pears,firstly,the softening of fruit caused the breakdown of cell tissue,lots of oxygen free radical was made,and accelerated the contact of the substrate,oxygen and PPO,then the browning of fruits was aggravated.

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Available abstract

According to analysis on changes of pectin,the activity of PG,total phenolics,and the activity of PPO of Suisho pear during the period of cold storage,the effect of 1-MCP on softening and browning of pear was studied.Results indicated that:Dealing Suisho pears with high concentration of 1-MCP,the soluble pectin increased,and the activity of PG was postponed;treated with the 1-MCP,the total phenolics of pear increased,and the activity of PPO was postponed,the effect of high concentration was better than the low ones.During the storage of Suisho pears,the biggest activity of PG appeared earlier than PPO,it′s concluded that during the storage of the pears,firstly,the softening of fruit caused the breakdown of cell tissue,lots of oxygen free radical was made,and accelerated the contact of the substrate,oxygen and PPO,then the browning of fruits was aggravated.

Key concepts: PEAR, Browning, Softening, Pectin, Chemistry, Food science, Horticulture, Substrate (aquarium)

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