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Effect of 1-MCP on Nanguo Pear's Shelf-life During Normal Temperature Storage

Wang Xue-bi

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Abstract

The effect on nanguo pear’s shelf-life during the normal temperature storage with the treatment of the after ripening time and the different concentration of 1-MCP was studied.The results showed that as the concentration elevated,the preservation effect would more obviously within a certain range of 1-MCP.The effect of the treatment on intraday nery day was better than on the next day.The shelf-life was prolonged for more than 25 days with the treatment of 1-MCP on indraday and 20 days with the treatment on the next day.The flavor and the quality were preserved on both of that.

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What this paper is about

The effect on nanguo pear’s shelf-life during the normal temperature storage with the treatment of the after ripening time and the different concentration of 1-MCP was studied.The results showed that as the concentration elevated,the preservation effect would more obviously within a certain range of 1-MCP.The effect of the treatment on intraday nery day was better than on the next day.The shelf-life was prolonged for more than 25 days with the treatment of 1-MCP on indraday and 20 days with the treatment on the next day.The flavor and the quality were preserved on both of that.

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Available abstract

The effect on nanguo pear’s shelf-life during the normal temperature storage with the treatment of the after ripening time and the different concentration of 1-MCP was studied.The results showed that as the concentration elevated,the preservation effect would more obviously within a certain range of 1-MCP.The effect of the treatment on intraday nery day was better than on the next day.The shelf-life was prolonged for more than 25 days with the treatment of 1-MCP on indraday and 20 days with the treatment on the next day.The flavor and the quality were preserved on both of that.

Key concepts: Shelf life, PEAR, Ripening, Flavor, Chemistry, Food science, Horticulture, Biology

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