CAO Sen, WANG Rui, QIAN Bo, XIE Guo-fang, LIU Xiao-yan, MA Li-zhi, GUO Li-can, LU An-ping. Effect of 1-MCP on the ‘Guichang' kiwi shelf quality after postharvest simulate transport[J]. Science and Technology of Food Industry, 2016, (06): 335-340. DOI: 10.13386/j.issn1002-0306.2016.06.059
Citation: CAO Sen, WANG Rui, QIAN Bo, XIE Guo-fang, LIU Xiao-yan, MA Li-zhi, GUO Li-can, LU An-ping. Effect of 1-MCP on the ‘Guichang' kiwi shelf quality after postharvest simulate transport[J]. Science and Technology of Food Industry, 2016, (06): 335-340. DOI: 10.13386/j.issn1002-0306.2016.06.059

Effect of 1-MCP on the ‘Guichang' kiwi shelf quality after postharvest simulate transport

  • To investigate the effect of 1-MCP on the postharvest simulate transportation and shelf quality of‘Guichang ' kiwifruit. Firstly the best taste samples were obtained by shelf display,and fruits were fumigated24 h by using different concentrations(0.5,0.75,1 mg/kg) of 1-MCP,loaded in cardboard boxes with the speed of 100 km/h simulation of transport 5 d,then tested shelf index every three days. The results showed that :1-MCP could better maintain fruit shelf quality,and rot rate,MDA content,respiration intensity,ethylene release rate. It could delay the decreasing of hardness,VC content,SOD activity. And the ratio of total soluble solids and total titratable acids,chlorophyll and reducing sugar were better maintained. However 0.75 mg/kg concentration of 1-MCP had the best shelf quality of kiwifruit. The principal component analysis showed that the best texture close to S0 was in sequence of sample 1(control,5 d),sample 8(0.75 mg/kg,11 d),sample 7(0.75 mg/kg,8 d). It proved that 0.75 mg/kg could better maitain the best mouthfeeland shelf life of kiwifruit,and delay the shelf life in the basis of rot rate and best mouthfeel about 11 d. In consquense,treatment with0.75 mg/kg 1-MCP could provide the best shelf quality effect of kiwifruit.
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