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《Storage & Process》 2009-01
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Effects of 1-MCP Treatment on Physiology and Biochemistry in Ya Pear Storage

ZHU Lin1, LI Jiang-kuo2, ZHANG Peng2, ZHANG Ping2, NONG Shao-zhuang1 (1. College of Food Science and Biotechnology of Dalian Polytechnic University, Dalian 116034, China; 2. National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin 300384, China)  
Ya pear of different harvest were treated with 1-methylcyclopropene (1-MCP). Physiology and biochemistry effects of the fruit cold storage were investigated. The results showed that, compared to control fruits, 1-MCP treatment effectively restrain release of ethene and softening of persimmon fruits, release peak of ethene appeared after 180 days’storage, reduce consume of total soluble solids of the content,significantly inhibited the changes of early and late picked fruits’firmness, minish appropriate and late picked pear’s pericarp conductance and delayed ripening of the fruit.
【Fund】: 天津市农业科学院院长基金项目(06003);; 国家科技支撑项目“生鲜农产品现代物流保鲜技术研究”(2006BAD30B01)
【CateGory Index】: S661.2
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