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Effect of treatment with 1-PentCP and 1-MCP as ethylene inhibitors on postharvest storage of mango fruits in ambient temperature
Pages: 262-267
Year: Issue:  11
Journal: Food and Fermentation Industries

Keyword:  mango1-pentylcyclopropene(1-PentCP)1-methylcyclopropene(1-MCP)storagequalityfreshness-keeping;
Abstract: Different branch chain lengths of two 1-substituted cyclopropenes on the postharvest physiology of green mature mango fruits( Mangifera indica L.) were investigated. Mango were packed with plastic bags( 0. 02mm) after being fumigated for 20 h with 5 μL / L 1-MCP( 1-Methylcyclopropene) and 50 μL / L 1-PentCP( 1-pentylcyclopropene),respectively. Then stored at ambient temperature( 20 ± 2 ℃) for ripening evaluation. The results showed that treatment with 1-MCP or 1-PentCP reduced fruit respiration rate with respiration peak delayed by 3 days.It also postponed firmness loss and retarded the increase of weight-loss,MDA and soluble solids content,and reduced POD activity. Treatment with 50 μL / L 1-PentCP showed better effect than that with 5 μL / L 1-MCP in inhibiting POD activity but increases weight-loss; while treatment with 50 μL / L 1-PentCP showed better effect than that with 5 μL / L1-MCP in keeping fruit firmness,delaying the increase in MDA and soluble solids content,and reducing the respiration intensity. It is suggested that 1-PentCP is a new inhibitor of ethylene action and will be applied in agricultural practice.
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