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《Storage and Process》 2003-01
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Effect of 1-MCP on Postharvest Physiology and Fresh-keeping of Fresh Chinese Date

WANG Wen-hui ,WANG Zhi-hua,LI Zhi-qiang,SUN Xi-sheng,ZHANG Zhi-yun(Institute of Pomology,Chinese Academy of Agricultural Sciences,Xingcheng Liaoning125100,China)  
Fresh chinese date(Zizphus jujuba Mill.Dapingding)were fumigated for12hours at15℃with1-MCP(1-methylcyclopropene)at concentration1.00uL·L -1 ,then held at20℃and0℃.Results show:1-MCP treatment accelerated respiration of full-red fruits,but little ef-fect on respiratory intensity of half-red fruits,decline of Vc of half-red fruits was inhibited by1-MCP,but it accelerated loss of Vc of full-red fruits;1-MCP had little effect on crisp-fruit-rate of chinese date at room temperature(20℃),it was helpful for preservation of crisp-fruit-rate of half-red fruits,but speeded up soften of full-red fruits at0℃;After30d,crisp-fruit-rate of half-red fruits was17%higher than CK,full-red fruits was6.9%lower than CK.Rotted-rate of half-red fruits was higher than CK,but that was reverse for full-red fruits.Loss of fruits pericarp's chlorophyll was inhibited.As a whole,effect on SSC,sugar,ethanol,and TA was not significant between1-MCP treatment and CK.
【CateGory Index】: S665.1
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