Effects of 1-MCP on Post-Harvest Physiology of Tomato

被引：4
|
作者：
SUN Xi-sheng
机构：
来源：
Journal of Integrative Agriculture | 2003年 / 06期
关键词：
Tomato; 1-MCP; Physiology; Storage;
D O I：
暂无
中图分类号：
S641.2 [番茄（西红柿）];
学科分类号：
090202 ;
摘要：
Tomato(Lycopersicon esculentum cv. 402)was used to investigate the effects of 1-MCP(1-methylcyclopropene)treatment on ethylene production, respiration, vitamin C, chlorophyll, titratable acid, change of fruit color and rot. The results indicated that 1-MCP strongly inhibited ethylene production and respiration of tomato at very low concentration, delayed the incidence of climacteric peak of ethylene production and respiration. 1-MCP also delayed the decrease of vitamin C, chlorophyll and titratable acid during shelf life and storage significantly. Shelf and storage life of fruit treated with 1-MCP were extended at least 10 days at ambient(20 - 22℃)and 15 days at storage(9 - 11℃)temperature, respectively. Efficacy of 1-MCP on shelf and storage life was improved by increasing its concentration. After treatment of 1-MCP, rots were markedly lower than that of untreated fruit. 1-MCP treatment delayed the fruit color change.
引用
收藏
页码：76 / 82
页数：7
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