Fresh-keeping effects of potato tubers treated by 1-MCP during cellar storage

Huangmazi potatoes cultivated in suihua Heilongjiang province were taken as raw materials and postharvest physiology, storage characteristics and sprouting rate of potato tubers treated by different concentration 1-methylcyclopropene (1-MCP) were studied. Results showed that 1.0μL/L 1-MCP treatment could slow down starchy degradation, inhibit decrease of VC and total phenols content and rise of reducing sugar content, and reduce respiration intensity, inhibit the activities of polypenoloxidase (PPO) and peroxidase (POD) . After 180 days of storage tubers did not sprout and preservation effect was good under this treatment.