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Effect of 1-MCP and Prestorage on Respiration,Ethylene Production and Quality of Peach

Yunxiao Feng

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Abstract

In order to maintain the higher quality of 'Okubao' peach during cold storage and to extend storage time,the treatments of the 1-MCP(1.0 μL/L) and prestorage(8 ℃ 5d into 0 ℃) were applied to postharvest Okubao peach fruits.The fruits respiration,ethylene production and quality were determined during cold storage at 0 ℃.The results showed that 1-MCP treatments inhibited respiration rate and ethylene production rate of peach fruits,delayed fruit softening,suppressed the increase of soluble solid content,and decreased the browning index and decay index.The combination of 1-MCP and prestorage prevented effectively the chilling injury,and further decreased the browning and decaying of peach fruits.

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What this paper is about

In order to maintain the higher quality of 'Okubao' peach during cold storage and to extend storage time,the treatments of the 1-MCP(1.0 μL/L) and prestorage(8 ℃ 5d into 0 ℃) were applied to postharvest Okubao peach fruits.The fruits respiration,ethylene production and quality were determined during cold storage at 0 ℃.The results showed that 1-MCP treatments inhibited respiration rate and ethylene production rate of peach fruits,delayed fruit softening,suppressed the increase of soluble solid content,and decreased the browning index and decay index.The combination of 1-MCP and prestorage prevented effectively the chilling injury,and further decreased the browning and decaying of peach fruits.

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Available abstract

In order to maintain the higher quality of 'Okubao' peach during cold storage and to extend storage time,the treatments of the 1-MCP(1.0 μL/L) and prestorage(8 ℃ 5d into 0 ℃) were applied to postharvest Okubao peach fruits.The fruits respiration,ethylene production and quality were determined during cold storage at 0 ℃.The results showed that 1-MCP treatments inhibited respiration rate and ethylene production rate of peach fruits,delayed fruit softening,suppressed the increase of soluble solid content,and decreased the browning index and decay index.The combination of 1-MCP and prestorage prevented effectively the chilling injury,and further decreased the browning and decaying of peach fruits.

Key concepts: Browning, Postharvest, Ethylene, Respiration rate, Respiration, Chemistry, Horticulture, Softening

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Effect of 1-MCP and Prestorage on Respiration,Ethylene Production and Quality of Peach — Research Paper | ScholarLens