Effects of 1-MCP on oxidative parameters and quality in 'Pearl' guava (Psidium guajava L.) fruit
文献类型： 外文期刊
作者： Hong, K. Q. 1 ; He, Q. G. 2 ; Xu, H. B. 3 ; Xie, J. H. 1 ; Hu, H. G. 1 ; Gu, H. 1 ; Gong, D. Q. 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, South Subtrop Crop Res Inst, Zhanjiang 524091, Guangdong, Peoples R China
2.Guangxi Acad Agr Sci, Inst Agrofood Sci & Technol, Nanning 530007, Guangxi, Peoples R China
3.Xinyang Agr Coll, Xinyang 464000, Henan, Peoples R China
期刊名称：JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY （ 影响因子：1.641； 五年影响因子：1.616 ）
ISSN： 1462-0316
年卷期： 2013 年 88 卷 2 期
页码：
收录情况： SCI
摘要： Guava (Psidium guajava L. 'Pearl') fruit were harvested at approx. the 80% mature stage. Fruit were exposed to 1.0 mu l l(-1) 1-methylcyclopropene (1-MCP) gaseous vapour for 12 h in a closed chamber maintained at 25 degrees C, stored at 28 degrees C and 60 - 65% relative humidity (RH) for 15 d, then assessed for their physiological and quality characteristics. The results showed that 1-MCP treatment delayed any increase in the incidence of decay, weight loss, and malondialdehyde (MDA) content. 1-MCP treatment had a positive effect on the retention of skin colour and on the firmness of guava fruit. Meanwhile, 1-MCP treatment maintained a higher vitamin C content and a lower soluble solids content, but titratable acidity was not affected by 1-MCP treatment. Moreover, 1-MCP treatment increased the activities of superoxide dismutase, catalase, and peroxidase, while reducing the activity of polyphenol oxidase. These results suggest that 1-MCP could delay the ripening process, maintain quality, and increase the anti-oxidant capacity of guava fruit stored at 28 degrees C.
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