Influence of 1-MCP treatment on the quality and antioxidative properties in cold stored ' huanghua' pear fruit
Postharvest ' Huanghua' pear fruit was treated with 1 μL/L 1-MCP for 12h, and then stored at 1 ℃ for 120d followed by ripening at 20℃ for 7d.Fruit firmness, soluble solid content,weight loss rate,electrolyte leakage, M DA content, superoxide anion radical( O2-·)production rate,soluble protein content and activity of antioxidative enzymes were determined to investigate the effect of 1-MCP treatment on the quality and antioxidative levels in fruit.Results showed that fruit firmness,soluble protein content, and activities of SOD, POD in 1-MCP treated fruit were higher than control fruit,while soluble solid content, weight loss rate, electrolyte leakage, MDA content and O2-· production rate,CAT activity were lower.These results indicated that 1-MCP treatment improved quality of ' Huanghua' pear after storage,which might be related to the enhancement of activities of antioxidative enzymes and the reduction of active oxygen accumulation.
国家科技期刊平台
NSTL
万方数据
维普
