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2009•Acta Agriculturae ZhejiangensisRequires access

Effects of 1-MCP on browning inhibition and CO2 sensitivity of 'Whangkeumbae' pear.

Wang Zhi-hua, Ding DanDan, Wenhui Wang, Tong Wei, Zhiyun Zhang, Xiaohui Jia

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Abstract

This experiment was carried out with browning caused by enzyme reaction of phenolics respiration rate,ethylene production,fruit color,quality and senescence of 'Whangkeumbae' pear fruit to study effects of different 1-MCP concentrations on browning inhibition,and value the effects of modified atmosphere packaging(MAP) on CO2 sensitivity of fruit treated with 1-MCP.The results showed that 0.5 μL·L-1 1-MCP treatment was more effective on browning inhibition compared to control,and occurred slight browning of fresh with 1.0 μL·L-1 1-MCP treatment.This study also showed that two concentrations of 1-MCP combined with MAP lead to browning of flesh and peel at different levels.1-MCP treatment combined with 0.02 mm PE bags was not suitable for storage of pear fruit.0.5 μL·L-1 1-MCP with unpackaged bag was recommended to storage of pear fruit.

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What this paper is about

This experiment was carried out with browning caused by enzyme reaction of phenolics respiration rate,ethylene production,fruit color,quality and senescence of 'Whangkeumbae' pear fruit to study effects of different 1-MCP concentrations on browning inhibition,and value the effects of modified atmosphere packaging(MAP) on CO2 sensitivity of fruit treated with 1-MCP.The results showed that 0.5 μL·L-1 1-MCP treatment was more effective on browning inhibition compared to control,and occurred slight browning of fresh with 1.0 μL·L-1 1-MCP treatment.This study also showed that two concentrations of 1-MCP combined with MAP lead to browning of flesh and peel at different levels.1-MCP treatment combined with 0.02 mm PE bags was not suitable for storage of pear fruit.0.5 μL·L-1 1-MCP with unpackaged bag was recommended to storage of pear fruit.

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Available abstract

This experiment was carried out with browning caused by enzyme reaction of phenolics respiration rate,ethylene production,fruit color,quality and senescence of 'Whangkeumbae' pear fruit to study effects of different 1-MCP concentrations on browning inhibition,and value the effects of modified atmosphere packaging(MAP) on CO2 sensitivity of fruit treated with 1-MCP.The results showed that 0.5 μL·L-1 1-MCP treatment was more effective on browning inhibition compared to control,and occurred slight browning of fresh with 1.0 μL·L-1 1-MCP treatment.This study also showed that two concentrations of 1-MCP combined with MAP lead to browning of flesh and peel at different levels.1-MCP treatment combined with 0.02 mm PE bags was not suitable for storage of pear fruit.0.5 μL·L-1 1-MCP with unpackaged bag was recommended to storage of pear fruit.

Key concepts: Browning, PEAR, Modified atmosphere, Chemistry, Flesh, Horticulture, Pera, Food science

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Effects of 1-MCP on browning inhibition and CO2 sensitivity of 'Whangkeumbae' pear. — Research Paper | ScholarLens