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《Storage & Process》 2012-03
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The Effect of 1-MCP on Zana Grape Fruit during Shelf Life Storage under Room Temperature

LI Zhi-wen1,ZHANG Ping2,*,WANG Gang3,TIAN Hai-long4,REN Zhao-hui2,ZHU Zhi-qiang2(1.School of Chemical Engineering and Technology of Tianjin University,Tianjin 300072,China; 2.National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin), Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China; 3.College of Agriculture and Bioengineering,Tianjin University,Tianjin 300072,China; 4.College of Food Science and Biotechnology,Dalian Polytechnic University,Dalian 116304,China)  
Table grape(Vitis vinifera) Zana were analyzed to determine the effect of 0.5 μL/L and 1.0 μL/L 1-MCP treatment under normal temperature storage on postharvest quality and physiology index of fruit.The result showed that,both of concentrations could decrease the decay rate,thresh rate,stem browning index and weight loss rate at normal temperature,and delayed the decrease of solid content and VC content.1-MCP treatment could also inhibit increase of TA content at the later period of grape self-life.The quality of grape fruit in shelf life had been also increased.Effect of 1-MCP treatment with 1 μL/L was better than 0.5 μL/L treatment.
【Fund】: 天津市科技创新专项资金项目(10FDZDNC01200)
【CateGory Index】: S663.1
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