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《Food Science》 2015-18
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Effect of 1-Methylcyclopropene Treatment at Different Storage Times on Physiology and Quality of Golden Delicious Apples during Low Temperature Storage

LI Jiangkuo;LIU Chang;ZHANG Peng;ZHANG He;LIU Ling;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin);College of Food Science, Shenyang Agricultural University;  
Effects of 1-methylcyclopropene(1-MCP) treatment on days 0, 6, 12, 18, and 24 during low temperature storage for up to 8 months on the physiology and quality of Golden Delicious apples were studied. The results indicated that 1-MCP treatment maintained higher levels of soluble solids and vitamin C(VC) contents, significantly inhibited the increases in ethylene release rate, relative electrical conductivity and malondialdehyde(MDA) content, effectively promoted peroxidase(POD) activity and inhibited polyphenol oxidase(PPO) activity, thus maintaining better fruit quality. Our results also showed that 1-MCP treatment was less effective when carried out at later time points and exerted a more potent effect when implemented before the 12 th day of cold storage. Accordingly, Golden Delicious apples should be treated with 1-MCP after harvest as earlier as possible within 12 days at low temperature.
【Fund】: “十二五”国家科技支撑计划项目(2015BAD16B09)
【CateGory Index】: S661.1
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