Effects of 1-methylcyclopropene Treatment on the Blueberry Fruit Quality during Cold Storage
In this study, blueberry (Vaccinium corymbosum L.'Bluecrop') was used to investigate the effect of 1-methylcyclopropene (1-MCP) treatment on the postharvest fruit quality. Before 0℃storage, the blueberry was treated with 1.0μL/L1-MCP for 24 h, and the physiological characters were analyzed during 0℃storage. The fruit texture properties of firmness, springiness, adhesiveness and some related physiological indexes such as the weight loss rate, Vc content and anthocyanin content were all be detected during the storage time. The results showed that 1-MCP treatment could delay the fruit softening, and keep the content of water and VC effectively. The formation of anthocyanin could be inhibited by 1-MCP treatment and keep blueberry fruit lighter color compared with the control fruit. In addition , 1-MCP treatment delayed the decrease of total antioxidant capacity and could maintain the blueberry higher nutrition value.
NETL
NSTL
万方数据
维普
