Effect of 1-MCP treatments on 'Hanfu' apples during long cold storage

摘要

The experiment aimed to evaluate the effect of 1-MCP treatment on postharvest 'Hanfu' apple. The fruits were treated with 0, 0.3, 0.6 and 0.9μL·L~(-1) 1-MCP before put in cold storage condition (2±0.2°C) with modified atmosphere package for 240d. The storage quality and physicochemical change were measured and the results showed: Compare with CK, the respiration and ethylene peaks of treat B were significantly lower (p<0.01). The peaks arrivals were delayed for 15d and 20d. The hardness, SSC and TAC of fruits treated kept at a relatively higher level. CAT, POD and SOD activities were found to be improved significantly (p<0.01). Treat B and treat C were both effective and treat B (0.6μL·L~(-1)) was regarded as the appropriate concentration to store 'Hanfu' apple during long cold storage.