Study on 1-MCP fumigation combined with low-temperature storage method for'Saiwaihong'apple fruit
Using the'Saiwaihong'apple produced in Kailu County,Inner Mongolia as test materials,they were fumigated with 0 and 1.0 μL/L 1 methylcyclopropene(1-MCP)after harvesting,and then stored at low temperatures of-1℃,1℃,3℃,respectively.The quality during low-temperature storage and 20℃shelf life,as well as the physiological changes after harvesting,were analyzed to determine the optimal storage temperature and time for'Saiwaihong'apple.The results showed that compared with refrigeration alone,the use of 1-MCP fumigation combined with low-temperature storage can significantly delay the decrease in hardness of the red fruit outside the plug,maintain relatively high soluble solids content,titratable acid content,and vitamin C content during storage and shelf life,inhibit ethanol production,and significantly inhibit the increase in activity of polygalacturonase and cellulase,effectively delaying fruit softening and aging.The correlation analysis results showed that all physiological indicators were highly correlated.After comprehensive comparison,it is believed that the combination of 1-MCP fumigation treatment and 1℃refrigeration for 120 days,followed by 5 days of storage on a 20℃shelf,can maintain the hardness of the red fruit outside the plug at 9.0 kg/cm2 or above,resulting in the best overall preservation effect.The combination of 1-MCP fumigation treatment and-1℃refrigeration results in higher fruit hardness,but the color of the skin becomes darker in the later stage,and the commercial value is lower.1-MCP fumigation treatment combined with 3℃refrigeration,it is recommended to control the storage time within 90 days.
apple'Saiwaihong'1-MCPlow temperature storagequalitypolygalacturonasecellulase
万方数据
维普
