Effects of 1-MCP Combined Chitosan on Storage Quality of Fresh-cut Potato
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The effects of 1-methylcyclopropene (1-MCP) combined chitosan on storage quality of fresh-cut potato during storage were investigated by treatment of the fresh-cut potato with the mixture of 1-MCP (2 μL/L) and chitosan (0.1~1.5% ) and using fresh-cut potato without any reagent as check treatment (CK). The mixture of 1-MCP and 1.5% chitosan (1-MCP+1.5% chitosan treatment) showed to be the most effective treatment during the whole storage, followed by 1-MCP+1.0% chitosan, 1-MCP+1.0% chitosan, 1-MCP ,1-MCP+0.5% chitosan and1-MCP+0.1% chitosan. 1-MCP+1.5% chitosan treatment could maintain high activities of SOD and POD, delay the accumulation of MDA and decrease the Vc content and inhibit the activity of PPO and browning of fresh-cut potato, thus significantly maintain the storage quality of fresh-cut potato.
