1-MCP Treatment to Maintain the Shelf Quality of Fresh-cut Cabbage at the Marketplace
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Abstract:
In order to explore the effect of 1-methylcyclopropene (1-MCP) treatment on the shelf quality of fresh-cut cabbage after 5 days of cold storage, the cabbage from Yuzhong in Gansu province was used as the experimental material. After 1-MCP fumigation for 24 h, the cabbage was transported then stored in cold storage at the destination. After 5 days of storage, the cabbage was freshcut and vacuumpacked, then stored on shelves at 10 ℃. The browning degree, various physiological and biochemical indexes, and total number of colonies for the fresh-cut cabbage were determined every 2 days. The results showed that compared with CK treatment (without 1-MCP treatment), the 1-MCP treatment could significantly inhibit the increase of browning degree in fresh-cut cabbage. At the end of shelf life, the Vc content, reducing sugar content, soluble protein content and soluble solids content of the cabbage subjected to 1-MCP treatment were 49.24 mg/100 g, 11.69 mg/g, 0.33 mg/g and 5.37%, respectively, all significantly higher than those of CK (P<0.05). At the same time, the decreases of the ethylene production rate, browning degree, respiratory intensity, relative conductivity, relative malondialdehyde content, peroxidase activity, ascorbic acid peroxidase activity and glutathione reductase activity as well as the increase of polyphenol oxidase activity were inhibited, with the increase in the number of bacteria in cabbage tissues being delayed. 1-MCP treatment could delay the senescence of fresh-cut cabbage and maintain better shelf quality of fresh-cut cabbage.
