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Effects of 1-MCP on Storage Physiology of Peach

Chang Jun 1 ,Zhang Ping 2 (1College of Food Science and Biology Engineering,Tianjin Science and Technology University,Tianjin300222,China;2National Engineering and Technology Research Center for Agriculture Product Freshness Protection,Tianjin300384,China)  
In this experiment,harvested peaches were treated with0.5g /m 3 of1-MCP,and then held at0±0.5℃in cold storage room.The result showed that1-MCP treatment decreases the loss of fruit's acidity and firmness,restrains intensity of respiration from increasing,and keeps the activities of SOD.In short,1-MCP has positive effects on the storage of peach and can largely delay the ripening process of peach.
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