Effects of Harvest Maturity Combined with 1-MCP on Storage Quality and Its Physiological Property of Apple
The effects of harvest maturity (173,183 and 190 d after full blossom) combined with 1.0 μL/L 1-MCP on storage quality and its physiological property of ‘Huahong’ apple at 20 ℃ and 0 ℃ were studied.The results showed that:Early harvest (harvest Ⅰ) or late harvest (harvest Ⅲ) accelerated the senescence of ‘Huahong’ apple during cold storage.1-MCP treatment could inhibit ethylene production and respiration rate extremely significantly.Meanwhile,significantly inhibited the decrease of flesh firmness,soluble solids content and titratable acid content at the normal temperature (20 ℃) and during cold storage,kept relative conductivity and malondialdehyde content of the peel and flesh at a lower level in a certain extent,maintained the fruit surface shining and reduced the speed of its return to sugar.According to comprehensive evaluation,Harvest Ⅱ (183 d after full blossom) fruit combined with 1.0 μL/L 1-MCP can make the room temperature storage extended to more than 30 d,cold storage period increased to more than 4 months.
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万方数据
维普
