Effect of 1-MCP Treatment on Quality Changes of Blueberry at Room Temperature

doi:10.7506/spkx1002-6630-201402063

Abstract

Abstract:

The effect of 1-methylcyclopropene (1-MCP) treatment on quality change of blueberry shelf life at room
temperature was addressed in this study. The results showed that the reducing sugar content continuously rose and titratable
acid content and total soluble solids exhibited a decrease during the postharvest shelf life at room temperature. In the fruit
phsiological and metabolic processes, fruit firmness reduced gradually until pulp softening and quality deterioration were
observed. 1-MCP restrained the fruit respiration and ethylene generation obviously, and delayed the increase in reducing
sugar content and cell membrane permeability. Meanwhile 1-MCP retarded the reduction in hardness, total soluble
solids, titratable acid and phenol content, suppressed the membrane lipid peroxidation effectively and delayed fruit decay
significantly. Therefore, 1-MCP is helpful to maintain the postharvest quality of blueberry. By comprehensive analysis,
1-MCP at 1.0 μL/L was more effective for preserving the quality of blueberry than at 0.5 μL/L. Correlation analysis revealed
that the percentage of decayed fruits was highly significantly correlated with respiration rate, ethylene production and hue
angle. But it was highly significantly negative correlated with hardness, total phenolic content and soluble solids content.
There was no significant correlation with other indicators. The hardness had a significant positive correlation with fruit
soluble solids content, and a significant negative correlation with the respiration rate, ethylene production and hue angle.

Key words: 1-methylcyclopropene (1-MCP), blueberry, room temperature, storage, quality

CLC Number:

TS255.3

JI Shu-juan, ZHOU Qian, MA Chao, CHENG Shun-chang. Effect of 1-MCP Treatment on Quality Changes of Blueberry at Room Temperature[J]. FOOD SCIENCE, 2014, 35(2): 322-327.

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