Effects of 1-MCP Treatment on the Shelf Life of "Yueyinzaocui" Pear

文献类型： 外文期刊

第一作者： Chang, Xiaoxiao

作者： Chang, Xiaoxiao;Lu, Yusheng;Pan, Jianping;Qiu, Jishui;Zeng, Yang;Lin, Zhixiong;Chang, Xiaoxiao;Lu, Yusheng;Pan, Jianping;Qiu, Jishui;Zeng, Yang;Lin, Zhixiong;Chang, Xiaoxiao;Lu, Yusheng;Pan, Jianping;Qiu, Jishui;Zeng, Yang;Lin, Zhixiong;Guo, Xinbo

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期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

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收录情况： SCI

摘要： Yueyinzaocui pear (Pyrus pyrifolia cv. Yueyinzaocui) is a variety with good quality that is cultivated in the northeast area of Guangdong province in China and harvested from late June to early July, but it only has a 1-week shelf life. For the purpose of extending the shelf life of the Yueyinzaocui pear, 1L/L of 1-MCP (methylcyclopropene) was used to treat postharvest fruit. The results showed that fruit firmness continuously decreased; however, the respiration rate, ethylene production, -GAL (galactosidase) activity and -GAL transcript level increased during storage at room temperature. Compared with untreated fruit, the decline of fruit firmness during storage was delayed in 1-MCP-treated fruit. Fruit respiration rate was decreased and the ethylene production peak was postponed by 1-MCP treatment. The activity of -GAL and transcript level of -GAL gene was reduced, and the shelf life of the Yueyinzaocui pear at room temperature was extended for 10 days by 1-MCP treatment.

分类号： TS205

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