Fresh-keeping effects of potato tubers treated by 1-MCP during cellar storage

DIAO Xiao-qin; GUAN Hai-ning; WEI Ya-dong

doi:10.13386/j.issn1002-0306.2014.06.078

DIAO Xiao-qin, GUAN Hai-ning, WEI Ya-dong. Fresh-keeping effects of potato tubers treated by 1-MCP during cellar storage[J]. Science and Technology of Food Industry, 2014, (06): 303-306. DOI: 10.13386/j.issn1002-0306.2014.06.078

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Fresh-keeping effects of potato tubers treated by 1-MCP during cellar storage

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Abstract

Huangmazi potatoes cultivated in suihua Heilongjiang province were taken as raw materials and postharvest physiology, storage characteristics and sprouting rate of potato tubers treated by different concentration 1-methylcyclopropene (1-MCP) were studied. Results showed that 1.0μL/L 1-MCP treatment could slow down starchy degradation, inhibit decrease of VC and total phenols content and rise of reducing sugar content, and reduce respiration intensity, inhibit the activities of polypenoloxidase (PPO) and peroxidase (POD) . After 180 days of storage tubers did not sprout and preservation effect was good under this treatment.

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Fresh-keeping effects of potato tubers treated by 1-MCP during cellar storage

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