Effect of 1-MCP on Storage Quality of Okra Pods

Abstract

Abstract: This study was designed to examine the effect of 1-methylcyclo-propene (1-MCP) treatment on the contents of chlorophyll, amino acids and soluble solids, hardness and appearance of okra pods stored at 9 ℃. 1-MCP treatment did not delay the decrease of chlorophyll content during the first 2 days of storage rather than during the following 3 days. Total amino acid content in 1-MCP treated okra pods declined slowly, and the slowest decline was observed in okra pods treated with 200 nL/L 1-MCP. Soluble solid content initially rose and then declined in 200 nL/L 1-MCP treatment group and control group. Compared with control group, 200 nL/L 1-MCP treatment could effectively inhibit the reduction of soluble solids. Moreover, 1-MCP treatment was effective in inhibiting the decline of fruit harness so that storage quality of okra pods could be maintained better.

Key words: 1-MCP, okra, storage quality

CLC Number:

TS205

zheng ya-qin. Effect of 1-MCP on Storage Quality of Okra Pods[J]. FOOD SCIENCE, 2012, 33(20): 331-333.

References

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