This study aimed to study the effects of 1-methylcyclopropene (1-MCP) on the quality of kiwifruit after ripening in order to find an appropriate concentration of 1-MCP to be used. The effects of 0, 0.25, 0.5, 0.75, 1.0, 1.25, and 1.5 μL/L 1-MCP on the quality of ripen kiwifruit and expressions of key genes related to ethylene biosynthesis at (0±0.5) ℃ were compared. The results showed that different concentrations of 1-MCP could delay the increase of respiration intensity and ethylene production rate to varying degrees. Meanwhile, the enzyme activities of ACS and ACO and the expressions of ACS1 and ACO1 were inhibited. Additionally, the contents of 1-aminocyclopropanecarboxylic acid (ACC) and MACC decreased. However, fruits treated with 1.25 μL/L and 1.5 μL/L 1-MCP had high hardness and low VC content and solidity-acid ratio. In contrast, 0.75 μL/L 1-MCP could soften fruits normally and better maintain their ripening quality. When stored for 12 d, fruits treated with 0.75 μL/L 1-MCP had the best sensory quality, followed by fruits treated with 0.5 0.25, 1, 0, 1.25, and 1.5 μL/L 1-MCP. Therefore, it is better to use 0.5-0.75 μL/L 1-MCP after harvesting to maintain the ripening quality of fruits.
CAO Sen
,
MA Chao
,
HUANG Yaxin
,
HE Yue
,
BA Liangjie
,
JI Ning
,
HE Guihong
,
WANG Rui
,
GU Hongyan
. Effects of 1-MCP threshold on kiwifruit ripening quality[J]. Food and Fermentation Industries, 2019
, 45(14)
: 184
-190
.
DOI: 10.13995/j.cnki.11-1802/ts.019297
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