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《Modern Food Science and Technology》 2006-04
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Effects of 1-MCP Treatments on Senescence and Quality of Snap Bean during Storage

Ma Yong-qiang,Shi Zhong-zhi (College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)  
The effects of 1-MCP treatments on senescence and quality of snap bean during storage were investigated. Treatments with different concentrations of 1-MCP(0.5μl/L、1μl/L、2μl/L) significantly reduced the respiration,ethylene production and crude fiber producing and let the snap bean posses high levels of soluble sugar,VC and chlorophyll contents. Thus,the senescence process of the snap bean was inhibited and high quality of post-harvest snap bean was maintained. Treatment with High concentration of 1-MCP (2μl/L),however,increased the decay and rust spot of snap bean during storage.
【CateGory Index】: TS255
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