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Effect of 1-MCP on Different Maturity of Nanguo Pear during Shelf Life after Storage

LI Jiang-kuo1,2,ZHANG Peng1,2,JI Shu-juan1,Guo Wei1,ZHANG Ping2(1.College of Food Science,Shenyang Agricultural University,Shenyang,Liaoning 110161,China;2.National Engineering and Technology Research Center for Preservation of Agricultural Products,Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China)  
The trial used Nanguo Pear as material,and studied the effect of different maturity on Nanguo pear with 1-MCP treatment and stored in ambient temperature after 60 days refrigeration.The results showed maturity was the key factor influencing the effect of 1-MCP on Nanguo pear during shelf life after storage.Nanguo pear of timing harvest with 1-MCP treatment could restrain the respiration intension,ethylene release amount prominently,and stave the drop of firmness,the rise of peel colored index effectively,and had marked storage effect of stem.
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