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《Journal of Food Science and Biotechnology》 2007-03
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Effect of 1-MCP Treatment on Post-Harvest Quality of Green Asparagus

ZHANG Peng,ZHANG Min(Key Laboratory of Food Science and Safety,Ministry of Education,Jiangnan University,Wuxi 214122,China)  
The effect of 1-MCP treatment on post-harvest quality of green asparagus was investigated in detail.The results showed that:(1) Compared with the CK,the treatments of 1-MCP could inhibit the respiration.(2) It could reduce the loss of vitamin C and chlorophyll.(3) Weaken the accumulation of the MDA during storage.(4) SOD activity was higher but POD and PAL activities were lower in the treatment than that of the control.(5) 1-MCP markedly delay the course of senescence,and keep the quality of post-harvest green asparagus.(6) The storage life could be extended by 2~3 days at room temperature,and 5~10 days in 4 ℃.
【Fund】: 江苏省农业攻关项目(BE2003349)
【CateGory Index】: TS255.3
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