EFFECTS OF TREATMENT WITH 1-METHYLCYCLOPROPENE AND CLO2 ON THE POSTHARVEST SHELF-LIFE AND PHYSIOLOGICAL QUALITY OF MULBERRY FRUIT (MORUS ALBA L.)

文献类型： 外文期刊

第一作者： Fang, Yin

作者： Fang, Yin;Ren, Zi-Xu;Chen, Cheng;Jin, Chao;Raman, Sivakumar Thasma;Ganeshan, Ajay Krishna Palani Gounder;Jia, Jun-Qiang;Gui, Zhong-Zheng;Jia, Jun-Qiang;Gui, Zhong-Zheng

作者机构：

期刊名称：JOURNAL OF FOOD QUALITY （ 影响因子：2.45； 五年影响因子：2.679 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： In this paper, we examined the use of 1-methylcyclopropene (1-MCP) and ClO2 as safe and effective preservative agents for mulberries. Individual treatment of 1 g/m(3) 1-MCP or ClO2 at 20 g/m(3) significantly delayed fruit senescence and did not affect sensory qualities. Combined treatment of 1 g/m(3) 1-MCP and 12 g/m(3) ClO2 yielded the lowest mildew rate, and the fruits remained plump and bright with bright green stalks on the third day. In contrast, most of the mulberry fruits of the control group were moldy on the second day, with no edible value. Physiological quality studies showed that combined treatment of 1-MCP and ClO2 could effectively maintain the nutritive qualities, such as ascorbic acid and polysaccharide contents and titratable acidity, and delay malondialdehyde accumulation. Thus, combined treatment of 1-MCP and ClO2 prolonged the shelf-life of mulberries for about 3 days. Our finding is of great value to the horticulture and fruit postharvest.

分类号： TS2

  • 相关文献
作者其他论文 更多>>

微信小程序