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《Northern Horticulture》 2010-24
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Effects of 1-MCP on Storage of ‘Hongyang’ and ‘Xuxiang’ Kiwifruit

XIA Yuan-yuan,RAO Jing-ping,XIN Fu-cun,ZHAO Ming-hui(College of Horticulture,Northwest Agriculture and Forestry University,Yangling,Shaanxi 712100)  
The experiment was conducted to test the storage effects of ‘Hongyang’ and ‘Xuxiang’ kiwifruit after treated with different concentration 1-MCP.The results showed that the 1-MCP treatment significantly inhibited the respiration,ethylene production,slowed down the decrease in the flesh firmness and titratable acidity and delayed the increase in total soluble solids of kiwifruits during cold storage.Thus the experiment showed that the ripening of ‘Hongyang’ and ‘Xuxiang’ with each concentration of the 1-MCP was not significantly affected,but different concentrations had different effects.while the concentration of 0.50 μL/L 1-MCP had a better fresh-keeping effect on the storage of 'Hongyang' kiwifruit,and 0.25 μL/L 1-MCP had fairly good effects on the storage and fresh-keeping of ‘Xuxiang’ kiwifruit.
【Fund】: 陕西省猕猴桃产业科技创新体系资助项目
【CateGory Index】: S663.4
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【Citations】
Chinese Journal Full-text Database 4 Hits
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1 TANG Yan1,DU Guang-yuan2,MA Shu-shang1,ZHANG Ji-shu1(1 College of Life Science,Northwest A&F University,Yangling,Shaanxi 712100,China;2 College of Science,Northwest A&F University,Yangling,Shaanxi 712100,China);Effects of 1-Methylcyclopropene on Physiological Biochemistry Indexes of Kiwifruit with Different Maturity[J];Acta Botanica Boreali-Occidentalia Sinica;2010-03
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