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Journal of Integrative Agriculture  2011, Vol. 10 Issue (10): 1638-1645    DOI: 10.1016/S1671-2927(11)60162-4
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Inhibitory Effects of 1-MCP and DPA on Superficial Scald of Dangshansuli Pear
 HUI Wei, NIU Rui-xue, SONG Yao-qiang , LI De-ying
1.College of Life Sciences, Shaanxi Normal University
2.Cold and Arid Regions Environmental and Engineering Research Institute, Chinese Academy of Sciences
3.Biological Sciences Department, Qinghai University
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摘要  Dangshansuli pear is one of crisp pears and has a non-climacteric respiratory pattern. Dangshansuli pear fruits were treated with 1 000 or 2 000 μL L-1 diphenylamine (DPA) for 1 min, or with 0.5 μL L-1 1-methylcyclopropene (l-MCP) for 12 h before cold storage at (2±0.5)°C for up to 210 d. Incidences of superficial scald and related physiological indexes were investigated during storage. The results showed that superficial scald occurred in control fruit with a rate of over 90% after 210 d at cold storage plus 10 d at room temperature. Treatments with 1 000 and 2 000 μL L-1 DPA and 0.5 μL L-1 l-MCP inhibited the accumulation of α-farnesene, conjugated trienes, total phenolic contents, and malondialdehyde (MDA) during storage. The treatments also decreased leakage of cell membrane and the activity of polyphenol oxidase (PPO) in the peel. These results indicate that 1-MCP and DPA treatments inhibit and postpone the occurrence of superficial scald of Dangshansuli pears remarkably in cold storage and post-storage shelf life, respectively, while the mechanisms were different. The results above may provide a theoretical evidence for the agriculture production.

Abstract  Dangshansuli pear is one of crisp pears and has a non-climacteric respiratory pattern. Dangshansuli pear fruits were treated with 1 000 or 2 000 μL L-1 diphenylamine (DPA) for 1 min, or with 0.5 μL L-1 1-methylcyclopropene (l-MCP) for 12 h before cold storage at (2±0.5)°C for up to 210 d. Incidences of superficial scald and related physiological indexes were investigated during storage. The results showed that superficial scald occurred in control fruit with a rate of over 90% after 210 d at cold storage plus 10 d at room temperature. Treatments with 1 000 and 2 000 μL L-1 DPA and 0.5 μL L-1 l-MCP inhibited the accumulation of α-farnesene, conjugated trienes, total phenolic contents, and malondialdehyde (MDA) during storage. The treatments also decreased leakage of cell membrane and the activity of polyphenol oxidase (PPO) in the peel. These results indicate that 1-MCP and DPA treatments inhibit and postpone the occurrence of superficial scald of Dangshansuli pears remarkably in cold storage and post-storage shelf life, respectively, while the mechanisms were different. The results above may provide a theoretical evidence for the agriculture production.
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This work was supported by the Program of Technology Development, Shaanxi Province, China (2003K03-G7).

Corresponding Authors:  Correspondence HUI Wei, Associate Professor, Mobile: 13572858343, E-mail: huihui@snnu.edu.cn     E-mail:  huihui@snnu.edu.cn
About author:  HUI Wei, Associate Professor, Mobile: 13572858343, E-mail: huihui@snnu.edu.cn

Cite this article: 

HUI Wei, NIU Rui-xue, SONG Yao-qiang , LI De-ying. 2011. Inhibitory Effects of 1-MCP and DPA on Superficial Scald of Dangshansuli Pear. Journal of Integrative Agriculture, 10(10): 1638-1645.

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