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Study on Effect of 1-MCP on Preservation of Nanguo Pear During 15 ℃ Storage

ZHANG Bo~1,XIN Guang~1,CHEN Hua~1,WANG Xue-mi~2,LIU Bin~2,MA Yan-song~3(1.Department of Chemistry,Anshan Normal University,Anshan Liaoning 114007,China;2.Anshan Qianshanwang green fruits limited company,Anshan Liaoning 114047,China;3.Shenyang Agriculture University,Shenyang Liaoning 110161,China)  
The effect of 1-MCP on physiological characters of Nanguo pear during storage is investigated.The results show that 1-MCP treatment significantly prevents flesh firmness of Nanguo pear dropping,maintains soluble solids contents,delays ethylene releasing and suppresses peceolase activities.At the same time,1-MCP treatment delays late ripening of Nanguo pear and prlongs storage time of Nanguo pear.
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