The effects of 1-methylcyclopene on shelf life and quality of three leafy vegetables.

摘要

The effects of various concentrations (0.0, 0.01, 0.05, 0.10, 0.50, 1.0, or 5.0 micro litre/litre) of 1-methylcyclopropene (1-MCP) on the shelf life and quality of California burclover (Medicago hispida [M. polymorpha]), India horseorchid (Kalimeris indica) and shepherd's purse (Capsella bursa-pastoris) during storage at 20 degrees C were examined. Leaf yellowing in these vegetables was significantly inhibited by 1-MCP at >=0.5 micro litre/litre, thus, prolonging the shelf life. Treatment with 0.5 micro litre 1-MCP/litre increased the shelf life of California burclover, India horseorchid and shepherd's purse by 37.5, 23.8 and 36.8%, respectively, compared to the control. At concentrations higher than 0.5 micro litre/litre, 1-MCP did not significantly increase the shelf life of the vegetables, indicating that the ethylene receptors were nearly saturated by 0.5 micro litre 1-MCP/litre. The effects of 0.5 micro litre 1-MCP/litre on some quality parameters were further investigated. The contents of chlorophyll and soluble protein, and hue angle value in the leaves, declined during storage, whereas a slight increase in soluble protein content was observed on the 4th day in California burclover, possibly due to the synthesis of some hydrolases. 1-MCP at 0.5 micro litre/litre significantly delayed the decrease in chlorophyll and soluble protein contents, as well as the hue angle value, especially in California burclover and India horseorchid. The results suggested that 1-MCP may be commercially used to prolong the shelf life and maintain the quality of the evaluated leafy vegetables..