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Effects of vacuum-infiltration of 1-methylcyclopropene(1-MCP) on post-harvest physiology and quality of apricot fruit during shelf life

Cao Jiankang, Tan Xiao-fang, Min Wang, Zhao Yu-mei, Jiang Wei-bo

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Abstract

Effects of post-harvest vacuum-infiltration of 1-methylcyclopropene(1-MCP) on physiology and quality of Huocun Hongxing apricot fruit during shelf life at 23～25℃ after storage at 0 ℃ for two weeks after harvest were studied.Results showed that respiration intensity and ethylene production of the fruit were inhibited during shelf life,while the decrease of fruit firmness,contents of titratable acid and ascorbic acid were also delayed by 1-MCP treatment.The synthesis and accumulation of carotenoids were inhibited and color changing of the fruit was proponed by the 1-MCP treatment.Post-harvest 1-MCP treatment could significantly delay the ripening and softening of apricots during shelf life and make the quality and flavor more distinctly.

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What this paper is about

Effects of post-harvest vacuum-infiltration of 1-methylcyclopropene(1-MCP) on physiology and quality of Huocun Hongxing apricot fruit during shelf life at 23～25℃ after storage at 0 ℃ for two weeks after harvest were studied.Results showed that respiration intensity and ethylene production of the fruit were inhibited during shelf life,while the decrease of fruit firmness,contents of titratable acid and ascorbic acid were also delayed by 1-MCP treatment.The synthesis and accumulation of carotenoids were inhibited and color changing of the fruit was proponed by the 1-MCP treatment.Post-harvest 1-MCP treatment could significantly delay the ripening and softening of apricots during shelf life and make the quality and flavor more distinctly.

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Available abstract

Effects of post-harvest vacuum-infiltration of 1-methylcyclopropene(1-MCP) on physiology and quality of Huocun Hongxing apricot fruit during shelf life at 23～25℃ after storage at 0 ℃ for two weeks after harvest were studied.Results showed that respiration intensity and ethylene production of the fruit were inhibited during shelf life,while the decrease of fruit firmness,contents of titratable acid and ascorbic acid were also delayed by 1-MCP treatment.The synthesis and accumulation of carotenoids were inhibited and color changing of the fruit was proponed by the 1-MCP treatment.Post-harvest 1-MCP treatment could significantly delay the ripening and softening of apricots during shelf life and make the quality and flavor more distinctly.

Key concepts: 1-Methylcyclopropene, Shelf life, Titratable acid, Ripening, Ascorbic acid, Flavor, Ethylene, Horticulture

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Effects of vacuum-infiltration of 1-methylcyclopropene(1-MCP) on post-harvest physiology and quality of apricot fruit during shelf life — Research Paper | ScholarLens