FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 416-422.doi: 10.7506/spkx1002-6630-201018098

• Packaging & Storage • Previous Articles     Next Articles

Principal Components Analysis of the Influence of 1-MCP and Salicylic Acid Treatment on Fruit Quality of Angeleno Plum

GUO Xiao-min1,2，AN Lin1,2，WANG You-sheng1,2,*，LI Li-ping1,2，WANG Gui-xi3，CHEN Xiao-yan1,2   

  1. 1. Beijing Key Laboratory of Plant Resources Research and Development, Beijing Technology and Business University, Beijing
    100048, China；2. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and
    Business University, Beijing 100048, China；3. State Forestry Administration Key Laboratory of Tree Breeding and Cultivation,
    Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
  • Received:2010-05-04 Revised:2010-07-30 Online:2010-09-25 Published:2010-12-29
  • Contact: WANG You-sheng1 E-mail:wangys@th.btbu.edu.cn

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Abstract:

The potential of post-harvest treatment of 1-Methylcyclopropene (1-MCP) and salicylic acid (SA) on fruit quality of plum at 0 ℃ or 20 ℃ was investigated. The results indicated that both 1-MCP and 1-MCP+SA treatments delayed the softening of plum fruits stored at 20 ℃ and 0 ℃, as well as during shelf life. Meanwhile, the effects of 1-MCP and/or SA treatments on skin colour, SSC, pH value as well as protein content of plum was significantly affected by temperature and storage time. Principal components analysis (PCA) indicated that the changes of firmness and colour could be adopted to distinguish plum quality at different storage temperatures and subsequent shelf life. 1-MCP and/or SA treatments mainly increased SSC of plum at 20 ℃，which was also significant after 104 d at 0 ℃. Furthermore, significant difference was also observed in terms of color ratio (h) between treatments and control plum after 18 d at 20 ℃. Comprehensive model based on PCA showed that 1-MCP application could improve comprehensive quality of plum during storage at 0 ℃ and subsequent shelf life, whereas the treatment of 1-MCP+SA delay the quality deterioration of plum when stored at 20 ℃ as well as post-storage shelf-life.

Key words: Angeleno plum fruit, 1-MCP, salicylic acid, quality, principal components analysis

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