Effects of 1-MCP Treatment in Combination with Controlled Freezing-point Storage on Postharvest Qualities and Physiological Metabolism of Grape (Vitis vinifera L.)

doi:10.7506/spkx1002-6630-201120063

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (20): 300-306.doi: 10.7506/spkx1002-6630-201120063

• Packaging & Storage • Previous Articles Next Articles

Effects of 1-MCP Treatment in Combination with Controlled Freezing-point Storage on Postharvest Qualities and Physiological Metabolism of Grape (Vitis vinifera L.)

LI Zhi-wen1,2，ZHANG Ping2，LIU Xiang3，LI Jiang-kuo2，JI Xian2，WANG Gang3,*

(1. School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China； 2. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin 300384, China； 3. College of Agriculture and Bioengineering, Tianjin University, Tianjin 300072, China)

Online:2011-10-25 Published:2011-10-12

Abstract

Abstract: Table grape (Vitis vinifera) “ZaNa” was used to investigate the effect of 0.5 or 1.0 μL/L 1-MCP treatment combined with controlled freezing-point temperature (－0.3℃ ± 0.3℃) storage on the postharvest quality and physiology indexes. The results showed that controlled freezing-point temperature storage combined with 1-MCP of both concentrations not only increased the good fruit rate, but also decreased the weight loss rate and stem browning index of grape. The combined treatment inhibited the increase of respiratory intensity and ethylene generation rate of grape cluster and MDA, O2－ ·and H2O2 contents, and LOX activity in grape fruit, and maintained or increased SOD and POD activities of grape fruit. Controlled freezing-point temperature storage combined with 1.0μL/L 1-MCP treatment prolonged the storage life by 20 days compared to general cold storage. In conclusion, proper 1-MCP treatment in combination with controlled freezing-point temperature storage can increase storage postharvest fruit quality and resistance to deterioration and delay fruit senescence.

Key words: table grape, 1-MCP, controlled freezing-point temperature storage, quality, physiological metabolism

CLC Number:

LIZhi-wen，ZHANGPing，LIUXiang，LIJiang-kuo，JIXian，WANGGang. Effects of 1-MCP Treatment in Combination with Controlled Freezing-point Storage on Postharvest Qualities and Physiological Metabolism of Grape (Vitis vinifera L.)[J]. FOOD SCIENCE, 2011, 32(20): 300-306.

[1]	ZHAO Qingyu, GUO Hui, SHEN Qun. Variations in Physicochemical Properties and Eating Quality of Two Fragrant Rice Varieties during Storage at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 160-168.
[2]	XU Sai, LU Huazhong, LIANG Xin, QIU Guangjun, LIN Wei. Effect of Artificial Ripening on Postharvest Pineapple Fruit Quality and Its Recognition by Spectroscopy [J]. FOOD SCIENCE, 2021, 42(9): 192-198.
[3]	WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen. Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles [J]. FOOD SCIENCE, 2021, 42(9): 206-213.
[4]	LI Yining, HUANG Kunlun, YAO Zhiyi. Progress in the Construction and Application of Fluorescence Sensors for the Detection of Folic Acid [J]. FOOD SCIENCE, 2021, 42(9): 214-221.
[5]	HUANG Linlin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, LUO Xin, CHENG Haijian, MAO Yanwei. Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality [J]. FOOD SCIENCE, 2021, 42(9): 241-247.
[6]	LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning. Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter [J]. FOOD SCIENCE, 2021, 42(9): 15-21.
[7]	ZHANG Yurong, ZHOU Xianqing, PENG Chao. Quality and Parboiled Rice Processing Suitability of Rice with Different Storage Times [J]. FOOD SCIENCE, 2021, 42(9): 39-45.
[8]	LI Yongfu, JIE Min, HUANG Jinrong, DU Yan, SHI Feng, CHEN Zhengxing. Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization [J]. FOOD SCIENCE, 2021, 42(9): 64-69.
[9]	HUANG Tianzi, LIANG Jin, WANG Dan, ZHANG Lu, LI Ruijuan, YANG Shuxia, LUO Anwei. Effect of Electron Beam Irradiation on Quality and Resistance System of Kiwifruit [J]. FOOD SCIENCE, 2021, 42(9): 70-76.
[10]	WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo. Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt [J]. FOOD SCIENCE, 2021, 42(8): 172-178.
[11]	JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying. Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle [J]. FOOD SCIENCE, 2021, 42(8): 40-45.
[12]	YOU Xiaopeng, WANG Lan, XIONG Guangquan, QIAO Yu, WU Wenjin, LI Xin, DING Anzi, SUN Weiqing. A Review of Studies on the Effects of Transportation Stress on Fish Physiological Characteristics and Meat Quality [J]. FOOD SCIENCE, 2021, 42(7): 311-318.
[13]	ZHAO Honglei, CHANG Jingyao, CHEN Jiaxin, WANG Hao, LIU Hui, KONG Baohua, LIU Qian. Novel Strategies for Reducing Phosphates in Emulsified Meat Products: A Review of Phosphate Replacers and New Processing Technologies [J]. FOOD SCIENCE, 2021, 42(7): 329-335.
[14]	YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin. Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage [J]. FOOD SCIENCE, 2021, 42(7): 207-213.
[15]	LI Yingchang, LI Shuangyan, DU Fengxia, LIU Xuefei, WEI Ya, YANG Xianqing. Effect of Dihydromyricetin on Trimethylamine Oxide Degradation and Quality Attributes in Grilled Squid Fillets during Storage [J]. FOOD SCIENCE, 2021, 42(7): 247-252.

Effects of 1-MCP Treatment in Combination with Controlled Freezing-point Storage on Postharvest Qualities and Physiological Metabolism of Grape (Vitis vinifera L.)

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments