FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (17): 206-211.doi: 10.7506/spkx1002-6630-201817034

• Packaging & Storage • Previous Articles     Next Articles

Effect of 1-Methylcyclopropene on the Postharvest Softening of Nanguo Pear Fruits

ZHANG Mengyuan1, BAI Lin1, Lü Jingyi1,*, GE Yonghong1, WANG Wenhui2, ZHANG Junhu1, LI Canying1, MENG Kun1, LI Jianrong1,*   

  1. 1. Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
  • Online:2018-09-15 Published:2018-09-18

Abstract: The effect of 1 μL/L 1-methylcyclopropene (1-MCP) on the softening of Nanguo pear fruits during postharvest storage at room temperature (23 ± 1) ℃ was studied. The results showed that 1-MCP treatment delayed the occurrence of ethylene peak and decreased its peak value, slowed down the decrease in fruit firmness and the increase in malondialdehyde content, significantly inhibited the activities of cellulase, polygalacturonase, pectin methyl esterase and amylase, retarded the increase in soluble pectin content, and simultaneously delayed the decrease in cellulose, protopectin and starch contents. Therefore, 1-MCP treatment could effectively slow down the softening process of postharvest Nanguo pear fruits and prolong its storage life.

Key words: Nanguo pear, 1-methylcyclopropene, softening, postharvest storage

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