Abstract: This paper studies the influence of 1-MCP on specks of ripen bananas.The results showed that: 0.5 and 1.0 μL/L 1-MCP treatment can obviously retard the occurrence of the specks and extend the shelf life even for those are speeded ripening for wholesale(3/4 peel yellow or fully)or retail(peels turns yellow).Moreover,1-MCP treatments delayed the peel green color changes as well as the starch decomposition;it also prevented browning and watering of the fruits during the storage.This research was useful on reducing the postharvest losses and relatively increasing the commercial value of bananas.Two different doses of 1-MCP treatment did not show significant difference.
李红震,陈庆敏,王庆国. 1-MCP抑制香蕉货架期衰老斑点的研究[J]. 食品与发酵工业, 2011, 37(06): 220-224.
Li Hong-zhen,Cheng Qing-ming,Wang Qing-guo. Research on Effect of 1-MCP on Inhibiting Postharvest Banana Specks[J]. Food and Fermentation Industries, 2011, 37(06): 220-224.