Effects of 1-MCP Composite Fungicide Treatment on the Storage Quality of Xizhoumi Muskmelon at Room Temperature
In order to investigate the effect of preservatives and composite fungicides on the storage quality of muskmelon at room temperature,Xizhoumi muskmelon was used as experimental material to study the effects of different treatments(imidazole sulfate,ClO2,prochloraz,1-MCP,1-MCP composite imidazole sulfate,and sterile water)on the storage quality of muskmelon at room temperature.The experimental results showed that compared with the control,all preservative treatments significantly inhibited postharvest decay and weight loss of muskmelon,maintained fruit hardness and soluble solid content,and improved storage quality.The 1-MCP treatment and the 1-MCP composite fungicide treatment could significantly inhibit the respiration rate and ethylene release rate of Xizhoumi fruit.The peak respiration rate decreased by 43.7%and 37.5%,respectively compared to that of the control,and the peak ethylene release rate decreased by 47.9%and 53.7%,respectively compared to that of the control.The occurrence time of the peak respiration rate and ethylene release peak was delayed by 3 days.Among them,the 1-MCP composite fungicide treatment had a significant effect on maintaining the content of titratable acid and ascorbic acid in fruits.Compared with the control,the titratable acid content increased by 40.0%and the ascorbic acid content increased by 38.2%,indicating the best preservation effect on Xizhoumi muskmelon.
MuskmelonFungicide1-MCPStorage at room temperatureQuality
国家科技期刊平台
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