Maintaining freshness with 1-MCP treatment for storage of <em>Actinidia delicious</em> ‘Xuxiang’ kiwifruit

GUO Ye; WANG Yaping; FEI Xueqian; LIU Li

doi:10.11833/j.issn.2095-0756.2013.03.010

Volume 30 Issue 3

May 2013

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Article Navigation > Journal of Zhejiang A&F University > 2013 > 30(3): 364-371

GUO Ye, WANG Yaping, FEI Xueqian, LIU Li. Maintaining freshness with 1-MCP treatment for storage of Actinidia delicious ‘Xuxiang’ kiwifruit[J]. Journal of Zhejiang A&F University, 2013, 30(3): 364-371. doi: 10.11833/j.issn.2095-0756.2013.03.010

Citation:

GUO Ye, WANG Yaping, FEI Xueqian, LIU Li. Maintaining freshness with 1-MCP treatment for storage of Actinidia delicious ‘Xuxiang’ kiwifruit[J]. Journal of Zhejiang A&F University, 2013, 30(3): 364-371. doi: 10.11833/j.issn.2095-0756.2013.03.010

Maintaining freshness with 1-MCP treatment for storage of Actinidia delicious ‘Xuxiang’ kiwifruit

doi: 10.11833/j.issn.2095-0756.2013.03.010

GUO Ye^1,2,
WANG Yaping²,
FEI Xueqian^{2
,
,},
LIU Li¹

1.
School of Forestey and Biotechnology，Zhejiang A ＆ F University，Lin’an 311300，Zhejiang，China;
2.
Research Institute of Subtropical Foresty，Chinese Acadamy of Forestry，Fuyang 311400，Zhejiang，China

More Information

Corresponding author: FEI Xueqian
Received Date: 2011-05-07
Rev Recd Date: 2011-09-26
Publish Date: 2013-06-20

Abstract

To determine the effect of different 1-MCP concentrations （0 LL－1，0.3 LL－1，0.6 LL－1，0.9 LL－1 and 1.2 LL－1 ） on quality as well as physiological and bio-chemical characteristics during cold storage，a Zhejiang variety of Actinidia deliciosa of Xuxiang kiwifruit was studied. Results showed that 0.9 LL－1 1-MCP was favorable for keeping of Xuxiang kiwifruit quality. At the end of storage，in comparison with the control，the treatment of 0.9 LL－1 can significantly improved Vc content in 0.19 mgg－1 and total sugars content in 25.0 gkg-1；0.9 LL－1 1-MCP also helped improved titratable acidity content in 0.17%. Additionally，0.9 LL－1 1-MCP reduced rates of respiration content in 7.1 mgkg－1h－1 and ethylene production content in 1.0 nLg－1h－1 and delayed time to respiration and ethylene peaks. In addition，1-MCP significantly restrained increases of 3，4-methylenedioxyamphetamine （MDA），increased superoxide dismutase （SOD） and peroxidase （POD） activity and maintained integrity of the cell membrane well （P＜0.05）.［Ch，6 fig. 21 ref.］
- pomology,
- Actinidia delicious ‘Xuxiang’,
- 1-methylcyclopropene （1-MCP）,
- storage,
- physiological and bio-chemical characteristics

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通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

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Maintaining freshness with 1-MCP treatment for storage of Actinidia delicious ‘Xuxiang’ kiwifruit

1. School of Forestey and Biotechnology，Zhejiang A ＆ F University，Lin’an 311300，Zhejiang，China;

2. Research Institute of Subtropical Foresty，Chinese Acadamy of Forestry，Fuyang 311400，Zhejiang，China

Corresponding author: FEI Xueqian

Received Date: 2011-05-07

Rev Recd Date: 2011-09-26

Publish Date: 2013-06-20

Key words:

pomology /
Actinidia delicious ‘Xuxiang’ /
1-methylcyclopropene （1-MCP） /
storage /
physiological and bio-chemical characteristics

Abstract: To determine the effect of different 1-MCP concentrations （0 LL－1，0.3 LL－1，0.6 LL－1，0.9 LL－1 and 1.2 LL－1 ） on quality as well as physiological and bio-chemical characteristics during cold storage，a Zhejiang variety of Actinidia deliciosa of Xuxiang kiwifruit was studied. Results showed that 0.9 LL－1 1-MCP was favorable for keeping of Xuxiang kiwifruit quality. At the end of storage，in comparison with the control，the treatment of 0.9 LL－1 can significantly improved Vc content in 0.19 mgg－1 and total sugars content in 25.0 gkg-1；0.9 LL－1 1-MCP also helped improved titratable acidity content in 0.17%. Additionally，0.9 LL－1 1-MCP reduced rates of respiration content in 7.1 mgkg－1h－1 and ethylene production content in 1.0 nLg－1h－1 and delayed time to respiration and ethylene peaks. In addition，1-MCP significantly restrained increases of 3，4-methylenedioxyamphetamine （MDA），increased superoxide dismutase （SOD） and peroxidase （POD） activity and maintained integrity of the cell membrane well （P＜0.05）.［Ch，6 fig. 21 ref.］

Maintaining freshness with 1-MCP treatment for storage of Actinidia delicious ‘Xuxiang’ kiwifruit

doi: 10.11833/j.issn.2095-0756.2013.03.010

Abstract

References

Proportional views

通讯作者: 陈斌, bchen63@163.com

Related

Proportional views

Maintaining freshness with 1-MCP treatment for storage of Actinidia delicious ‘Xuxiang’ kiwifruit

doi: 10.11833/j.issn.2095-0756.2013.03.010

1. School of Forestey and Biotechnology，Zhejiang A ＆ F University，Lin’an 311300，Zhejiang，China;

2. Research Institute of Subtropical Foresty，Chinese Acadamy of Forestry，Fuyang 311400，Zhejiang，China

Corresponding author: FEI Xueqian

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Maintaining freshness with 1-MCP treatment for storage of Actinidia delicious ‘Xuxiang’ kiwifruit

doi: 10.11833/j.issn.2095-0756.2013.03.010

Abstract

Relative Article

References

Proportional views

通讯作者: 陈斌, bchen63@163.com

Related

Proportional views

Maintaining freshness with 1-MCP treatment for storage of Actinidia delicious ‘Xuxiang’ kiwifruit

doi: 10.11833/j.issn.2095-0756.2013.03.010

1. School of Forestey and Biotechnology，Zhejiang A ＆ F University，Lin’an 311300，Zhejiang，China; 2. Research Institute of Subtropical Foresty，Chinese Acadamy of Forestry，Fuyang 311400，Zhejiang，China

Corresponding author: FEI Xueqian

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1. School of Forestey and Biotechnology，Zhejiang A ＆ F University，Lin’an 311300，Zhejiang，China;

2. Research Institute of Subtropical Foresty，Chinese Acadamy of Forestry，Fuyang 311400，Zhejiang，China