Scientia Agricultura Sinica ›› 2004, Vol. 37 ›› Issue (10): 1532-1536 .doi: 10.3864/j.issn.0578-1752.041022

• HORTICULTURE • Previous Articles     Next Articles

Effect of 1-MCP on Postharvest Physiology and Quality of Chinese Bayberry Fruit

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  1. 浙江大学生物系统工程与食品科学学院
  • Received:2003-10-08 Revised:2004-03-29 Online:2004-10-20 Published:2004-10-20

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Abstract: Chinese bayberry fruits were exposed to 0, 1, 5, or 10 μl·L-1 of 1-methylcyclopropene (1-MCP) for 15 h at 0 °C, and then stored at 0 or 20℃. Results showed that Chinese bayberry fruit could be stored for 13 days at 0℃ and for 5 days at 20℃, respectively. Respiration and relative conductivity were inhibited by 1-MCP during the late period of storage at 0℃, although no significant effect of 1-MCP on other physiological and quality characters was observed. However, respiration rate, ethylene production, relative conductivity and softening were reduced by 1-MCP when the fruits were stored at 20℃, while contents of total sugar, total acidity and anthocyanin were not significantly influenced.

Key words: Chinese bayberry, 1-MCP, Ethylene, Respiration, Quality

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