Effects of 1-MCP Treatment on Postharvest Physiology and Structure of Pleurotus eryngii

doi:10.7506/spkx1002-6630-201406040

Abstract

Abstract:

Experiments were carried out on Pleurotus eryngii for exploring the effects of 1-methylcyclopropene (1-MCP)
treatments at different concentrations for different times on postharvest weight loss rate, polyphenol oxidase (PPO) activity
and fruiting body microstructure of Pleurotus eryngii. Results indicated that compared with the control, the weight loss rate
and PPO activity in Pleurotus eryngii treated with 0.3 μL/L 1-MCP were respectively decreased by 5.94% and 37.38%
after 14 d of storage and the least change in fruiting body microstructure was observed during the early stage of storage.
1-MCP treatment for 24 h decreased the weight loss rate and PPO activity at the end of storage by 5.42% and 33.98%,
respectively, and fruiting bodies of Pleurotus eryngii exhibited the least change in the cross-sectional microstructure.
Thus, treatment with 0.3 μL/L of 1-MPC for 24 h was experimentally found to be optimal for Pleurotus eryngii, which
was able to effectively slow down the weight loss and browning of Pleurotus eryngii, attenuate changes in its
microstructure, promote the extension of its shelf life and consequently was effective in preserving its quality.

Key words: 1-methylcyclopropene (1-MCP), Pleurotus eryngii, polyphenol oxidase (PPO), fruiting body microstructure

CLC Number:

S646.1.4

ZHAO Chun-yan1,2, MA Fang-fei2, FENG Xu-qiao2, LIU Shi-yang2. Effects of 1-MCP Treatment on Postharvest Physiology and Structure of Pleurotus eryngii[J]. FOOD SCIENCE, 2014, 35(6): 185-188.

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