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《Food Science》 2015-16
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Effects of 1-Methylcyclopropene Treatments on Texture Properties of Red Pepper during Post-Harvest Storage

GUO Feng;WANG Yuning;LI Pengxia;SUN Yudong;CAO Jinhua;LUO Dexu;College of Food Science, Shenyang Agricultural University;Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences;Jiangsu Area Huaiyin Institute of Agricultural Science;Jiangsu Huai'an Qingpu Agricultural Technology Promotion Center;  
The present study aimed to explore the effect of 1-methylcyclopropene(1-MCP) treatment on the texture properties of red chili peppers during post-harvest storage. Changes in texture parameters of ‘Luojiao 118' red chili pepper from Huai'an, Jiangsu province were studied by using texture analyzer through texture profile analysis and compression test and analyzed by correlation analysis and principal component analysis(PCA). The results indicated that 1-MCP treatments at all investigated doses especially at 0.5 and 1.0 m L/L retarded the decrease in compression resistance during postharvest storage of red chili peppers. In addition, 1-MCP treatments provided better maintenance of hardness, adhesiveness, chewiness, resilience and other texture parameters. Further PCA analysis suggested that 1.0 m L/L 1-MCP treatment provided optimum quality preservation of red chili peppers.
【Fund】: 江苏省农业科技自主创新基金项目(CX(14)2119);; 苏北科技发展计划-科技富民强县项目(BN2012017)
【CateGory Index】: S641.3
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