Title: Effect of 1-methylcyclopropene on postharvest fruit ripening of banana stored at high temperature
Abstract:Effect of 1-methylcycopropene (1-MCP) on postharvest ripening of banana fruit stored at temperature of 35 ℃ was investigated. The results showed that non-1-MCP-treated banana fruit stored at 35 ℃ expr...Effect of 1-methylcycopropene (1-MCP) on postharvest ripening of banana fruit stored at temperature of 35 ℃ was investigated. The results showed that non-1-MCP-treated banana fruit stored at 35 ℃ expressed the severe green skin, but 1-MCP significantly inhibited the decline in the firmness of the fruit and retarded the increase in cell membrane permeability. Meanwhile, 1-MCP treatment suppressed the rates of increase in amylase activity and delayed the degradation of starch of the pulp, which resulted in a delay in increasing of soluble sugar content and in fruit softening. The degradations of chlorophyll were also suppressed by 1-MCP or high-temperature. All these physiological changes of 1-MCP-treated fruit stored at 35℃ for 9 days were further suppressed by followed storage at 20℃. Therefore, 1-MCP treatment obviously prolonged storage life of banana under high temperature.Read More
Publication Year: 2006
Publication Date: 2006-01-01
Language: en
Type: article
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