Effects of 1-methylcyclopropene and composite atmosphere packing on fresh-keeping of “Sunburst” sweet cherry fruits
SONG Yao-qiang1, HUI Wei1*, LIU Min-hui, ZHANG Chang-wu2, QIANG Ni-hua1
(1 College of Life Sciences, Shaanxi Normal University, Xi′an 710062, Shaanxi, China;2 State-owed Dali Farm, Dali 715105, Shaanxi, China)
Abstract:
“Sunburst”sweet cherry fruits were treated with 0.5 μL/L or 1 μL/L 1-methylcyclopropene(1-MCP) for 24 hours during the period of precooling, then were packed with 0.03 mm thickness ployethylene (PE) bag which was filled with gas composition (MAP, 5%O2+10%CO2 +85%N2) and air respectively. The soluble solids content,soluble protein, titrable acid, color, flavor and rot rate were measured at 10th and 20th day of cold storage. The results indicated that 1-MCP and MAP both can keep cherry fruits fresh at different extents, but the effect of 1 μL/L 1-MCP sole treatment is better than that of MAP sole treatment. Compared with the control, 1 μL/L 1-MCP could retard the decrease of soluble solids content,soluble protein and titrable acid in “Sunburst” sweet cherry fruits. Additionally this treatment in keeping color and flavor, inhibiting the rot rate, improving the preservation of cherry fruits possesses good performance. The complex treatment of 1 μL/L 1-MCP and MAP was the best of all.
KeyWords:
1-MCP; MAP; refreshment; sweet cherry
