Effects of 1-MCP and Film Packaging Treatments on Postharvest Quality of Green Walnuts

doi:10.7506/spkx1002-6630-201410047

FOOD SCIENCE

Previous Articles Next Articles

Effects of 1-MCP and Film Packaging Treatments on Postharvest Quality of Green Walnuts

GUO Yuan-yuan1, LU Xiao-xiang1,*, LI Jiang-kuo2, CHEN Shao-hui2, ZHANG Peng2, LI Bo-qiang3

1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce,
Tianjin 300134, China; 2. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National
Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China; 3. Key
Laboratory of Resource Plants Research and Development, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China

Online:2014-05-25 Published:2014-05-29
Contact: LU Xiao-xiang

Abstract

Abstract:

The effects of 1-methylcyclopropene (1-MCP) at different levels (0, 1, 2 and 3 μL/L) combined with plyethylene
(PE) film (40 μm thick) packaging were investigated on postharvest physiological and quality changes of green walnuts
stored at (0 ± 0.5) ℃. The results showed that 1-MCP in combination with PE packaging was effective in reducing decay
incidence, slowing down fruit deterioration, maintaining the original moisture content and color of green walnuts, lowering
ethylene production rate, delaying the increase in acid value, increasing catalase activity, and maintaining the activities of
polyphenol oxidas (PPO) and lipoxygenase (LOX) at lower levels. As a consequence, the storage life of green walnuts was
prolonged up to 90 d. 1-MCP at 3 μL/L in combination with PE packaging was the most effective treatment.

Key words: green walnuts, 1-methylcyclopropene (1-MCP), physiological metabolism, quality

CLC Number:

TS255.1

GUO Yuan-yuan1, LU Xiao-xiang1,*, LI Jiang-kuo2, CHEN Shao-hui2, ZHANG Peng2, LI Bo-qiang3. Effects of 1-MCP and Film Packaging Treatments on Postharvest Quality of Green Walnuts[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201410047.

[1]	ZHAO Qingyu, GUO Hui, SHEN Qun. Variations in Physicochemical Properties and Eating Quality of Two Fragrant Rice Varieties during Storage at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 160-168.
[2]	XU Sai, LU Huazhong, LIANG Xin, QIU Guangjun, LIN Wei. Effect of Artificial Ripening on Postharvest Pineapple Fruit Quality and Its Recognition by Spectroscopy [J]. FOOD SCIENCE, 2021, 42(9): 192-198.
[3]	WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen. Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles [J]. FOOD SCIENCE, 2021, 42(9): 206-213.
[4]	LI Yining, HUANG Kunlun, YAO Zhiyi. Progress in the Construction and Application of Fluorescence Sensors for the Detection of Folic Acid [J]. FOOD SCIENCE, 2021, 42(9): 214-221.
[5]	HUANG Linlin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, LUO Xin, CHENG Haijian, MAO Yanwei. Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality [J]. FOOD SCIENCE, 2021, 42(9): 241-247.
[6]	LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning. Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter [J]. FOOD SCIENCE, 2021, 42(9): 15-21.
[7]	ZHANG Yurong, ZHOU Xianqing, PENG Chao. Quality and Parboiled Rice Processing Suitability of Rice with Different Storage Times [J]. FOOD SCIENCE, 2021, 42(9): 39-45.
[8]	LI Yongfu, JIE Min, HUANG Jinrong, DU Yan, SHI Feng, CHEN Zhengxing. Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization [J]. FOOD SCIENCE, 2021, 42(9): 64-69.
[9]	HUANG Tianzi, LIANG Jin, WANG Dan, ZHANG Lu, LI Ruijuan, YANG Shuxia, LUO Anwei. Effect of Electron Beam Irradiation on Quality and Resistance System of Kiwifruit [J]. FOOD SCIENCE, 2021, 42(9): 70-76.
[10]	JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying. Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle [J]. FOOD SCIENCE, 2021, 42(8): 40-45.
[11]	WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo. Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt [J]. FOOD SCIENCE, 2021, 42(8): 172-178.
[12]	YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin. Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage [J]. FOOD SCIENCE, 2021, 42(7): 207-213.
[13]	LI Yingchang, LI Shuangyan, DU Fengxia, LIU Xuefei, WEI Ya, YANG Xianqing. Effect of Dihydromyricetin on Trimethylamine Oxide Degradation and Quality Attributes in Grilled Squid Fillets during Storage [J]. FOOD SCIENCE, 2021, 42(7): 247-252.
[14]	YOU Xiaopeng, WANG Lan, XIONG Guangquan, QIAO Yu, WU Wenjin, LI Xin, DING Anzi, SUN Weiqing. A Review of Studies on the Effects of Transportation Stress on Fish Physiological Characteristics and Meat Quality [J]. FOOD SCIENCE, 2021, 42(7): 311-318.
[15]	ZHAO Honglei, CHANG Jingyao, CHEN Jiaxin, WANG Hao, LIU Hui, KONG Baohua, LIU Qian. Novel Strategies for Reducing Phosphates in Emulsified Meat Products: A Review of Phosphate Replacers and New Processing Technologies [J]. FOOD SCIENCE, 2021, 42(7): 329-335.

Effects of 1-MCP and Film Packaging Treatments on Postharvest Quality of Green Walnuts

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments