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Effects of Preharvest 1-MCP Treatments on Postharvest Quality and Related Enzyme Activities of Grapes

LI Jiang-kuo1, CAO Sen2, ZHANG Peng1, YAN Ting-cai2, CHEN Shao-hui1   

  1. 1. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,
    National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China;
    2. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
  • Online:2014-11-25 Published:2014-12-09

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Abstract:

The effects of preharvest treatments with different concentrations (1, 2 and 3 μL/L) of 1-methylcyclopropene
(1-MCP) on storage quality and physiological indexes of ‘Hanxiangmi’ seedless grapes during cold storage were studied.
The results showed that all concentrations of 1-MCP could inhibit the rise of weight loss rate, abscission rate and rotting
incidence to different degrees, maintain higher total soluble solids (TSS) and titratable acid (TA) contents, decrease
respiratory intensity and ethylene production rate, control the increase in malondialdehyde (MDA) content and lipoxygenase
(LOX) activity, and maintain higher peroxidase (POD) and catalas (CAT) activities and lower polyphenoloxidas (PPO) activity
during later cold storage, compared with the control. Among the different concentrations of 1-MCP, the quality of grapes treated
with 1 μL/L 1-MCP was the best, which delayed the senescence of grapes, and maintained higher storage quality.

Key words: grape, 1-methylcyclopropene (1-MCP), physiology, quality, quality preservation

CLC Number: