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Effects of 1-MCP on Wound-induced Ethylene Synthesis of Starking Apple Fruits During Storage Period

LI Fu-jun ZHANG Xin-hua School of Agriculture and Light Industry Engineering,Shandong University of Technology,Zibo 255049,China; LIU Lu-qiang Canzhuang Fruit Technology Service of zhaoyuan City in Shandong,Zhaoyuan 265402,China SUN Xi-sheng Rohm and Haas China Inc,Beijing 100016,China  
In this experiment,starking apple(Malus domestica Borkh c.v.starking)fruits were used as materials with three treatments:intact,wounded,and 1-MCP(1-methylcyclopropene)suffocated after wounding,to study the activity of 1-aminocyclopropane-1-carboxylic acid(ACC)synthase,ACC accumulating levels,the activity of ACC oxidase and ethylene release rate during the process of fruit wound-induced ethylene biosynthesis on storage time.The results showed that the mechanical wound induced the activities of ACC synthase and ACC oxi- dase,increased ethylene production,and accelerate the fruit senescence.However,in the fruits suffocated with 1-MCP after wounding,the activities of ACC synthase and ACC oxidase descended,and the accumulation level of ACC was raised.By which,1-MCP decreased the ethylene production and changed the storage qualities of wounded fruits.
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