Effect of 1-MCP Treatment Coupled with ClO2 on Postharvest Quality and Physiology of Red Globe Grapes during Freezing-Point Storage

Abstract

Abstract: The effect of the treatment with 1-MCP and ClO2 on postharvest quality and physiology of red globe grape during freezing-point storage was explored through determining the physiological and biochemical indexes. The results showed that the treatment of 1-MCP coupled with ClO2 revealed more advantages to 1-MCP and ClO2 treatments, and reduced the loss of grape due to rot during the storage. In addition, the treatment of 1-MCP coupled with ClO2 could maintain titratable acidity, total soluble solids, VC content, grape quality and nutrients, inhibit respiratory intensity and ethylene production, slow down the growth of cell membrane permeability, decrease MDA content, increase the activity of POD and SOD, and delay the aging process.

Key words: red globe grape, freezing point storage, 1-MCP, ClO2

CLC Number:

References

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