Effects of Low Temperature vs 1-MCP Treatment on Quality and Physiology of ‘Huaniu’ Apple during Storage

doi:10.7506/spkx1002-6630-201422067

Abstract

Abstract:

The effects of low temperature and 1-MCP treatment on the quality and physiological change of ‘Huaniu’ apple
(from Tianshui, Gansu province) during storage were comparatively evaluated with respect to fruit hardness, vitamin C
content, titratable acid content and soluble solid content. The results showed that low temperature was better than 1-MCP
treatment for ‘Huaniu’ apple during storage. Both treatments could obviously inhibit fruit softening, the decrease in vitamin C
content and the incidence of fruit decay, maintain the good appearance and taste, and stabilize titratable acids. However,
there was little influence on the soluble solid content in the fruit.

Key words: ‘Huaniu&rsquo, apple, 1-MCP, storage, quality

CLC Number:

S379.2

WANG Feng-xia1,2, LU Wen-wen1, YANG Li-xia1, HU Li-ping1,*. Effects of Low Temperature vs 1-MCP Treatment on Quality and Physiology of ‘Huaniu’ Apple during Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201422067.

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Effects of Low Temperature vs 1-MCP Treatment on Quality and Physiology of ‘Huaniu’ Apple during Storage

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