Effects of 1-methylcyclopropene (1-MCP) Treatment on Postharvest Physiology and Storage Quality of Carambola Fruits
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Effects of 1-methylcyclopropene (1-MCP) on postharvest physiology and storage quality of ‘Xiangmi’ (Averrhoa carambola Linn. cv. Xiangmi) fruit were investigated. The harvested ‘Xiangmi’ fruits were treated with 0.6 μL/L 1-MCP for 12 hours, then the fruit were stored at (15±1) ℃ and 90% relative humidity. During storage, the changes of respiration rate, cell membrane relative permeability, contents of chlorophyll and carotenoid in pericarp, fruit firmness, total soluble solids and titratable acid content, good fruit rate, weight loss and sensory evaluation of quality of fruit were determined. The results showed that compared with the control fruit, 1-MCP treatment had obvious effects on the fruit by lowering respiration rate and respiratory peak value, inhibiting apparent color change, keeping higher firmness and titratable acid content, ande delaying the increase of cell membrane relative permeability, weight loss and fruit decay. Moreover, the good fruit rate was 78% by 1-MCP treated on the 20th day of the storage, while only 63% in control fruit. Therefore, 0.6 μL/L 1-MCP treatment could delay ripening and senescence of harvested ‘Xiangmi’ fruit and maintain fruit storage quality.
