FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (12): 294-298.doi: 10.7506/spkx1002-6630-201212061

• Packaging & Storage • Previous Articles     Next Articles

Fresh-Keeping Effect of 1-MCP Combined with Na2S2O5 on Muskmelon (Cucumis melo)

WANG Liang-yan1，ZHANG You-lin1,*，ZHANG Run-guang1，YIN Meng-ting2   

  1. (1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China； 2. Kashi Entry-Exit Inspection and Quarantine Bureau, Kashi 844000, China)
  • Online:2012-06-25 Published:2012-07-27

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Abstract: The postharvest physiology and storage characteristics of Cucumis melo L. treated by 1-methylcyclopropene (1-MCP), sodium metabisulfite (Na2S2O5) and their combination were studied. The results demonstrated that 1-MCP combined with Na2S2O5 could delay the maturation of fruits, inhibit the increase of soluble solids, significantly reduce decay rate and also inhibit the increase of phenylanlanine ammonialyase (PAL) and peroxidase (POD) activities, thus maintaining catalase (CAT) and superoxide dismutase (SOD) activities at a high level. After 80 days of storage the decay rate and the commodity rate were 0.37 and 80%, respectively. Therefore, 1-MCP combined with Na2S2O5 can maintain high storage quality of Cucumis melo L.

Key words: Methy clopropene (1-MCP), Na2S2O5, Cucumis melo L.

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