Effect of 1- MCP treatment on chilling injury and quality of Zucchini

FAN Lin- lin; GAO Yuan- hui; GAO Li-pu; ZUO Jin-hua; WANG Qing; WU Jie; SHI Jun-yan; WANG Qian

doi:10.13386/j.issn1002-0306.2015.17.059

FAN Lin- lin, GAO Yuan- hui, GAO Li-pu, ZUO Jin-hua, WANG Qing, WU Jie, SHI Jun-yan, WANG Qian. Effect of 1- MCP treatment on chilling injury and quality of Zucchini[J]. Science and Technology of Food Industry, 2015, (17): 330-334. DOI: 10.13386/j.issn1002-0306.2015.17.059

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Effect of 1- MCP treatment on chilling injury and quality of Zucchini

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To explore the effect of 1- MCP treatment on chilling injury and postharvest quality of Zucchini,the Zucchini was treated by 10 μL / L 1- MCP under fumigation at 20 ℃ for 20 h,then stored at( 8 ± 0.5) ℃,and the physiological and biochemical indexes were measured. The results showed that zucchini with 1- MCP treatment could postpone the appearing time of chilling injury,and significantly inhibited the respiration and ethylene release rate,decrease in VC,TSS content,increase in MDA,H2O2 content,and induced activities of SOD and CAT.

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Effect of 1- MCP treatment on chilling injury and quality of Zucchini

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