ScholarLens Back to search
2009•Science and Technology of Food IndustryRequires access

Effect of 1-MCP on yellowing,respiratory rate and quality of pear(cv.Zaosu) during ambient storage

Xiaoli Wen

Open publisher page 0 citations

Abstract

The effects of 1-MCP treatment on peel yellowing,respiratory rate and fruit quality of pear(Pyrus bretchneideri cv. Zaosu) were studied during storage at 23±1℃. The results showed that 1-MCP delayed fruit ripening and senescence by restraining respiratory intensity,postponing the appearing time of respiration peak and reducing the climactic values,also by restraining the decline of fruit firmness,titratable acidity and content of chlorophyll remarkably,preserving the pericarp green color and soluble solids contents,slowing the rise rates of SSC/TA. Among three concentrations of 1-MCP treatment,the effect of 1.0μL/L was optimal.

About this research paper

What this paper is about

The effects of 1-MCP treatment on peel yellowing,respiratory rate and fruit quality of pear(Pyrus bretchneideri cv. Zaosu) were studied during storage at 23±1℃. The results showed that 1-MCP delayed fruit ripening and senescence by restraining respiratory intensity,postponing the appearing time of respiration peak and reducing the climactic values,also by restraining the decline of fruit firmness,titratable acidity and content of chlorophyll remarkably,preserving the pericarp green color and soluble solids contents,slowing the rise rates of SSC/TA. Among three concentrations of 1-MCP treatment,the effect of 1.0μL/L was optimal.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

The effects of 1-MCP treatment on peel yellowing,respiratory rate and fruit quality of pear(Pyrus bretchneideri cv. Zaosu) were studied during storage at 23±1℃. The results showed that 1-MCP delayed fruit ripening and senescence by restraining respiratory intensity,postponing the appearing time of respiration peak and reducing the climactic values,also by restraining the decline of fruit firmness,titratable acidity and content of chlorophyll remarkably,preserving the pericarp green color and soluble solids contents,slowing the rise rates of SSC/TA. Among three concentrations of 1-MCP treatment,the effect of 1.0μL/L was optimal.

Key concepts: PEAR, Titratable acid, Respiration, Ripening, Horticulture, Chemistry, Respiration rate, Chlorophyll

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Effect of 1-MCP on yellowing,respiratory rate and quality of pear(cv.Zaosu) during ambient storage — Research Paper | ScholarLens