Food and Fermentation Industries >

2012 , Vol. 38 >Issue 08: 231 - 234

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.08.026

Food and Fermentation Industries

Effects of Different Concentrations of 1-MCP Treatments on Post-harvest Storage of Pleurotus eryngii

  • Zhao Chun-yan ,
  • Ma Fang-fei ,
  • Feng Xu-qiao ,
  • Liu Shi-yang
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Online published: 2012-08-25

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Abstract

The effects of 1-methylcyclopropene(1-MCP) with different concentrations on post-harvest storage of Pleurotus eryngii were studied.The weight loss rate,polyphenol oxidase(PPO) activity and firmness and before and after storage observation of Pleurotus eryngii bodies indicated that 0.3 μL/L of 1-MCP was the best in slowing down the weight loss rate,reducing the browning and softening level,and changes of the fruiting bodies microstructure.It improved the quality of freshness-keeping and extended the storage period.

Key words： 1-methylcyclopropene(1-MCP); Pleurotus eryngii; storage quality

Cite this article

Zhao Chun-yan , Ma Fang-fei , Feng Xu-qiao , Liu Shi-yang . Effects of Different Concentrations of 1-MCP Treatments on Post-harvest Storage of Pleurotus eryngii[J]. Food and Fermentation Industries, 2012 , 38(08) : 231 -234 . DOI: 10.13995/j.cnki.11-1802/ts.2012.08.026

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