Effect of 1-MCP treatment on preservation and quality of 'Jinyan' kiwifruit

2019 3rd International Workshop on Renewable Energy and Development

能源学;生态环境科学

Tang, Fuyi^1 ; Li, Weijia^1 ; Wang, Tie^1 ; Wang, Jun^1 ; Li, Longjun^1 ; Deng, Qunxian^1

College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan

611130, China^1

关键词: Fresh keepings;    Sichuan province;    Soluble solid content;    Storage condition;    Storage time;    Test materials;    Titratable acid;    Water loss rates;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/267/6/062039/pdf
DOI  :  10.1088/1755-1315/267/6/062039

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

The experiment is carried out with the 'Jinyan' kiwifruit planted in Pujiang City, in the Sichuan Province as a test material. Under the sealed condition of PE fresh-keeping bag, the effect of different concentrations of 1-MCP on the storage and preservation of 'Jinyan' kiwifruit is studied. The result shows that under the normal temperature storage condition, the suitable concentration of 1-MCP can slow down the fruit hardness of 'Jinyan' kiwifruit during storage, reduce the rot rate and water loss rate, and make 'Jinyan' kiwifruit in storage process. Maintain high soluble solid content, inhibit the decrease of titratable acid content and VC content, prolong the storage time of 'Jinyan' kiwifruit, and effectively maintain the physiological quality of 'Jinyan' kiwifruit. Among them, 1-MCP perform best in the storage and preservation of 'Jinyan' kiwifruit at a concentration of 375 mg⋅L-1.