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《Storage & Process》 2011-02
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Effects of 1-MCP and Exogenous Ethylene Treatments on Storage Quality of Papaya Fruit

SHAO Yuan-zhi1,2,SUN Si-sheng3,JIA Zhi-wei1,3,LI Yan3,CHENG Jiang-bo3,LI Wen1,3,*(1.Key Laboratory of Postharvest Physiology and Freshkeeping Technology of Tropical Horticultural Products of Hainan Province,Zhanjiang 524091,China;2.College of Food Science,Hainan University,Haikou 570228, China;3.College of Horticulture and Landscape,Hainan University,Haikou 570228,China)  
The effects of 1-MCP,ethephon treatment and their combinations on storage quality and senescence of papaya fruit were studied in this paper.The results showed that,applications of ethephon separately,ehephon immediately followed by 1-MCP and ethephon for 24 hours then 1-MCP treatment all accelerated the fruit softening and colour change of peel,decreased the storage quality of fruits and reduced the storage life.However,treatments with 1-MCP alone,1-MCP treatment for 1 d then ethephon treatment all significantly inhibited the changes in fruit firmness,peel colour,disease index,TSS,TA,VC and cell membrane permeability,and delayed remarkablely the storage life of papaya fruit.It indicated that there were close relationship between the time when 1-MCP and exogenous ethylene were applied and storage quality,senescence of papaya fruit.
【Fund】: 中央级公益性科研院所基本科研业务费专项资金资助项目(sscri201004);; 海南大学重点科研项目(hd09xm17)
【CateGory Index】: TS255.3
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