Effects of 1-MCP and Film Packaging Treatments on Postharvest Quality of Green Walnuts
The effects of 1-methylcyclopropene (1-MCP) at different levels (0,1,2 and 3 μL/L) combined with plyethylene (PE) film (40 μm thick) packaging were investigated on postharvest physiological and quality changes of green walnuts stored at (0 ± 0.5) ℃.The results showed that 1-MCP in combination with PE packaging was effective in reducing decay incidence,slowing down fruit deterioration,maintaining the original moisture content and color of green walnuts,lowering ethylene production rate,delaying the increase in acid value,increasing catalase activity,and maintaining the activities of polyphenol oxidas (PPO) and lipoxygenase (LOX) at lower levels.As a consequence,the storage life of green walnuts was prolonged up to 90 d.1-MCP at 3 μL/L in combination with PE packaging was the most effective treatment.
green walnuts1-methylcyelopropene (1-MCP)physiological metabolismquality
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NSTL
万方数据
维普
