Preservation Effects of 1-Methylcyclopropene on Fresh-cut Hami Melon

doi:10.7506/spkx1002-6630-200910066

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (10): 278-281.doi: 10.7506/spkx1002-6630-200910066

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Preservation Effects of 1-Methylcyclopropene on Fresh-cut Hami Melon

XIE Shao-zhong，WU Bin，ZHONG Mei，XIAO Li-mei，WANG Ji-de*

(College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi 830046, China)

Received:2008-07-24 Revised:2008-11-18 Online:2009-05-15 Published:2010-12-29
Contact: WANG Ji-de* E-mail:awangjd@xju.edu.cn

Abstract

Abstract:

This study aimed to investigate effects of 1-methylcyclopropene (1-MCP) on postharvest physiology, quality and safety of fresh-cut Hami melon (Cucumis melo L. var. inodorus Jacq 8601) during storage at 5 ℃. The results indicated that the 1.0 μl/L 1-MCP treatment significantly inhibited the ethylene production, transparency rate and microbial quantity, reduced the lipid peroxidation level of cell membrane, maintained the fruit firmness, soluble solid content (SSC), vitamin C content of and good sensory quality, and prolonged the shelf life of fresh-cut Hami melon.

Key words: 1-methylcyclopropene (1-MCP), fresh-cut, ethylene, Hami melon

CLC Number:

TS255.3

XIE Shao-zhong，WU Bin，ZHONG Mei，XIAO Li-mei，WANG Ji-de*. Preservation Effects of 1-Methylcyclopropene on Fresh-cut Hami Melon[J]. FOOD SCIENCE, 2009, 30(10): 278-281.

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Preservation Effects of 1-Methylcyclopropene on Fresh-cut Hami Melon

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