Effects of 1-Methylcyclopropene Fumigant on Texture and Nutritional Quality of 'Yanshu 25' Sweet Potato During Shelf-Life and Long-Term Storage at Room Temperature
文献类型： 外文期刊
作者： Xu, Ximing 1 ; Hu, Chengyuan 1 ; Wei, Shixiang 1 ; Wei, Jingwen 1 ; Zhu, Yueming 1 ; Wang, Zhoumin 3 ; Xiang, Chao 5 ; Lv, Zunfu 6 ; Lu, Guoquan 4 ;
作者机构： 1.Zhejiang A&F Univ, Coll Adv Agr Sci, Key Lab Qual Improvement Agr Prod Zhejiang Prov, Hangzhou 311300, Peoples R China
2.Lanju Township Dev & Serv Off, Longquan 323714, Peoples R China
3.Suichang Mango Food Dev Co Ltd, Lishui Doctoral Innovat Stn, Lishui 323309, Peoples R China
4.Zhejiang Suichang Sweet Potato Technol Inst, Lishui 323309, Peoples R China
5.Zhejiang Acad Agr Sci, Inst Crop & Nucl Technol Utilizat, Hangzhou 310021, Peoples R China
6.Zhejiang A&F Univ, Inst Root & Tuber Crops, Hangzhou 311300, Peoples R China
关键词： edible sweet potato; 1-Methylcyclopropene; texture qualities; amylose; storage; shelf-life
期刊名称：HORTICULTURAE （ 影响因子：3.0； 五年影响因子：3.2 ）
ISSN：
年卷期： 2025 年 11 卷 8 期
页码：
收录情况： SCI
摘要：
Sweet potatoes are highly susceptible to postharvest losses, primarily due to texture softening and nutrient degradation during room-temperature storage. This study investigated the effects of various concentrations of 1-Methylcyclopropene (1-MCP) fumigation (0.5, 1, 2, 4, and 8 mu L
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