Effect of 1-MCP Treatment Combined with Controlled Freezing Point Storage on Fruit Softening and Senescent of Mopan Persimmon

doi:10.7506/spkx1002-6630-201410044

Abstract

Abstract:

This research was designed to discover the comparative effects of cold storage as well as controlled freezing
point storage (CFPS) alone and combined with 1-methylcyclopropene (1-MCP) treatment on fruit firmness and
metabolites related to fruit softening in Mopan persimmon. Results showed that in comparison with cold storage, CFPS
not only effectively reduced ethene production and delayed the losses of fruit firmness, but also significantly inhibited
the activities of polygalacturonase (PG), cellulase (Cx) and amylase, suppressed the increase in water soluble pectin
(WSP) and delayed softening. 1-MCP in combination with CFPS was more effective than single CFPS in maintaining
the firmness, and inhibiting the activities of PG, Cx and amylase, providing a more suitable way to maintain the
firmness of Mopan persimmon.

Key words: Mopan persimmon, 1-methylcyclopropene (1-MCP), controlled freezing point storage, firmness, softening

CLC Number:

TS255.3

WEI Bao-dong1, LIANG Bing1, ZHANG Peng2, LI Jiang-kuo2,*, CHEN Shao-hui2. Effect of 1-MCP Treatment Combined with Controlled Freezing Point Storage on Fruit Softening and Senescent of Mopan Persimmon[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201410044.

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Effect of 1-MCP Treatment Combined with Controlled Freezing Point Storage on Fruit Softening and Senescent of Mopan Persimmon

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