Combined Effect of 1-MCP and ClO2 on Storage Quality of Xinjiang Flat Peaches

doi:10.7506/spkx1002-6630-201112069

Abstract

Abstract: Delaying quality deterioration and inhibiting the incidence of post-harvest diseases are key factors in reducing the loss of flat peaches during storage and transport. In the present study, fumigated with both 1.0 μL/L 1-MCP and 1.0 μL/L ClO2 was tested for the effect on post-harvest physiological parameters of Xinjiang flat peaches during storage at (23 ± 1) ℃ or (4 ±1 ) ℃. Compared with the control, combined treatment with 1-MCP and ClO2 remarkably suppressed ethylene release and respiration, postponed the accumulation of malondialdehyde (MDA), the reduction of total phenolic content and the increase of polyphenol oxidase (PPO) activity, and maintained a higher level of fruit firmness and superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) activities so as to decrease the percentage of decayed fruits, maintain fruit quality during storage and delay fruit senescence.

Key words: flat peaches, 1-MCP, ClO2, postharvest, quality

CLC Number:

S609

CHENG Lin-lin，XIAO Li-mei，ZHONG Mei，WANG Ji-de，WU Bin. Combined Effect of 1-MCP and ClO2 on Storage Quality of Xinjiang Flat Peaches[J]. FOOD SCIENCE, 2011, 32(12): 314-319.

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Combined Effect of 1-MCP and ClO2 on Storage Quality of Xinjiang Flat Peaches

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