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《Storage and Process》 2001-06
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Effects of 1-MCP on Cold Storage of Dangshansuli Pears

SUN Xi-sheng, WANG Wen-hui,LI Zhi-qiang,WANG Zhi-hua,ZHANG Zhi-yun(Institute of Pomology Research,Chinese Academy of Agricultural Sciences,Xingcheng 125100,China  
Applied 1-MCP to pear'Dangshansuli',it's gas concentrations were 0.25,0.5,1.0 μL/L generated from measured amount of EthyblocTM(3.3%) powder.The results indicated that 1-MCP delayed fruit maturation and senes-cence by decreasing respiration rate during storage,inhibited the occurrence of post-harvest disorders like brown core,prolonged the storage and shelf life and improved the storage quality of 'Dangshansuli' fruits significantly.Under the normal cold storage for 6 months,the effects of the three 1-MCP applications(0.25,0.5,1.0 μL/L)were similar,but with the increase of concentration of 1-MCP,the occurrence of perish increase also.
【CateGory Index】: S609.3
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