Effect of 1-Methylcyclo-propene Treatment on Post-harvest Physiology of Mulberry

doi:10.7506/spkx1002-6630-201102072

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 310-313.doi: 10.7506/spkx1002-6630-201102072

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Effect of 1-Methylcyclo-propene Treatment on Post-harvest Physiology of Mulberry

HUO Xian-Qi

College of Life Science, Linyi University, Linyi 276005, China

Received:2010-03-31 Revised:2010-11-24 Online:2011-01-25 Published:2011-01-10
Contact: HUO Xian-Qi E-mail:huoxianqi@lyu.edu.cn

Abstract

Abstract: Mulberry was treated with 1-methylcyclo-propene (1-MCP) before storage at 0－2 ℃, and changes in vitamin C, chlorophyll, titratable acid, hardness, respiration intensity and decay during the storage were determined. Results showed that 1-MCP treatment delayed the decline of hardness, vitamin C content and chlorophyll after 48 hours, and titratable acid content even with a slight increase in the beginning. Also, 1-MCP treatment decreased the rate of decay of mulberry. Meanwhile, no obvious decrease in respiration intensity of mulberry was observed. However, no linear correlation between the rate of decay and the concentration of 1-MCP was found, which suggests that there is an optimum 1-MCP concentration for preventing the decay of mulberry.

Key words: 1-methylcyclo-propene (1-MCP), mulberry, vitamin C, chlorophyll, respiratory intensity, titratable acid

CLC Number:

S379.2，S663.9

HUO Xian-qi . Effect of 1-Methylcyclo-propene Treatment on Post-harvest Physiology of Mulberry[J]. FOOD SCIENCE, 2011, 32(2 ): 310-313 https://doi.org/10.7506/spkx1002-6630-201102072

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Effect of 1-Methylcyclo-propene Treatment on Post-harvest Physiology of Mulberry

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