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Effect of 1-MCP on Ripening and Quality of Postharvested‘Tuogu'Plum at Room Temperature

Niu Xin-y

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Abstract

‘Tuogu'plum was used as test material,and storaged at the room temperature,the effect of different concentration of 1-MCP on quality and postharvest physiological of‘Tuogu'plum was studied.The results showed that 1-MCP could reduce the respiration rate and the respiration peak,and inhibit the releasing of ethylene of the fruits.Moreover,1-MCP could delay the decline values of titratable acid,firmness and vitamin C,reduce the rotten percentage of fruits to prolong shelf life,but the effect on the soluble solids was not obvious.The effect of different concentration of 1-MCP was varied,at the range of0-2.0μL/L,the effect of inhibiting respiration and ethylene release in the fruits treated with 1.5μL/L and 2.0μL/L1-MCP was more obvious than the control.But the rotten fruit percentage was higher than treated with 2.0μL/L 1-MCP.Taking together,the effect of 1.5μL/L 1-MCP treatment was the best among all treatments.

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What this paper is about

‘Tuogu'plum was used as test material,and storaged at the room temperature,the effect of different concentration of 1-MCP on quality and postharvest physiological of‘Tuogu'plum was studied.The results showed that 1-MCP could reduce the respiration rate and the respiration peak,and inhibit the releasing of ethylene of the fruits.Moreover,1-MCP could delay the decline values of titratable acid,firmness and vitamin C,reduce the rotten percentage of fruits to prolong shelf life,but the effect on the soluble solids was not obvious.The effect of different concentration of 1-MCP was varied,at the range of0-2.0μL/L,the effect of inhibiting respiration and ethylene release in the fruits treated with 1.5μL/L and 2.0μL/L1-MCP was more obvious than the control.But the rotten fruit percentage was higher than treated with 2.0μL/L 1-MCP.Taking together,the effect of 1.5μL/L 1-MCP treatment was the best among all treatments.

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Available abstract

‘Tuogu'plum was used as test material,and storaged at the room temperature,the effect of different concentration of 1-MCP on quality and postharvest physiological of‘Tuogu'plum was studied.The results showed that 1-MCP could reduce the respiration rate and the respiration peak,and inhibit the releasing of ethylene of the fruits.Moreover,1-MCP could delay the decline values of titratable acid,firmness and vitamin C,reduce the rotten percentage of fruits to prolong shelf life,but the effect on the soluble solids was not obvious.The effect of different concentration of 1-MCP was varied,at the range of0-2.0μL/L,the effect of inhibiting respiration and ethylene release in the fruits treated with 1.5μL/L and 2.0μL/L1-MCP was more obvious than the control.But the rotten fruit percentage was higher than treated with 2.0μL/L 1-MCP.Taking together,the effect of 1.5μL/L 1-MCP treatment was the best among all treatments.

Key concepts: Titratable acid, Postharvest, Ripening, Respiration rate, Respiration, Ethylene, Chemistry, Horticulture

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Effect of 1-MCP on Ripening and Quality of Postharvested‘Tuogu'Plum at Room Temperature — Research Paper | ScholarLens