Effect of 1-methylcyclopene on senescence and quality maintenance of green bell pepper fruit during storage at 20 degrees C

文献类型： 外文期刊

第一作者： Yang, Zhenfeng

作者： Yang, Zhenfeng;Cao, Shifeng;Zheng, Yonghua

作者机构：

关键词： Green bell pepper;1-MCP;Senescence;Quality;Antioxidant enzyme;Polyamine

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：5.537； 五年影响因子：5.821 ）

ISSN： 0925-5214

年卷期： 2012 年 70 卷

页码：

收录情况： SCI

摘要： The effect of 1-methylcyclopropene (1-MCP) on senescence and quality maintenance of green bell pepper fruit was investigated. To explore the optimum concentration of 1-MCP to delay senescence, pepper fruit were treated with 0.5, 1.0 or 1.5 mu L L-1 1-MCP and then stored for 10 d at 20 degrees C. The results showed that the application of 1-MCP at 1.0 mu L L-1 was most effective in delaying senescence, manifested as chlorophyll degradation and increase in weight loss. 1-MCP treated peppers had higher levels of chlorophyll, protein and vitamin C and lower respiration rates and ethylene production compared with that in control peppers. In addition, 1-MCP enhanced activities of superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase and levels of polyamines including putrescine, spermidine and spermine. These results suggested that the delaying senescence of green bell pepper by 1-MCP treatment is associated with enhanced antioxidant enzyme activities and polyamine contents. (C) 2012 Elsevier B.V. All rights reserved.

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