Effects of treatment with 1-MCP on post-harvest physiology and storage quality of Jiulong golden jujube
LEI Feng-chao1, MA Yue1, ZHANG You-lin1*, LI Wei1, LI Qing-yun1,WANG Mo-yi1, YIN Meng-ting2
(1 College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi′an 710062,Shaanxi, China; 2 Kashi Entry-Exit Inspection and Quarantine Bureau, Kashi 844000, Xinjiang, China)
Abstract:
Effects of treatment with 1-methylcyclopropene (1-MCP) on post-harvest physiology and storage quality of Jiulong golden jujube were studied. Three-quarters red of Jiulong golden jujube surface were fumigation with 1-MCP and placed in cold storage at -1~0℃. Respiration, weight loss, hardness, reducing sugar, titratable acid, ascorbic acid (Vc), chlorophyll content as well as poly-galacturonic acid enzyme(PG), peroxidase (POD), catalase (CAT), polyphenol oxidase (PPO) activity were determined regularly. Results showed that the polygalacturonic acid enzyme (PG), polyphenol oxidase (PPO) and peroxidase (POD) activity were significantly inhibited by 1-MCP treatment in Jiulong golden jujube, while the peroxide catalase (CAT) activity was enhanced; 1-MCP treatment maintained better of chlorophyll, ascorbic acid content and fruit firmness of Jiulong golden jujube, the accepted fruit percentage being 90% after 100 days of storage.
KeyWords:
Jiulong golden jujube; 1-methylcyclopropene; post-harvest physiology; storage quality
