Effect of Postharvest Treatment with 1-MCP on Physiology of Kiwifruit

ACTA HORTICULTURAE SINICA ›› 2001, Vol. 28 ›› Issue (5): 399-402.

• 研究论文 • Previous Articles Next Articles

Effect of Postharvest Treatment with 1-MCP on Physiology of Kiwifruit

Fan Xiucai and Zhang Jishu

(College of Life Science , Northwestern Sci2Tech University of Agriculture and Forestry , Yangling 712100)

Received:1900-01-01 Revised:1900-01-01 Online:2001-10-25 Published:2001-10-25

Abstract

Abstract: The effect of postharvest treatment with 1-MCP on‘Qinmei’kiwifruit (Actinidia deliciosa C. F.Liang et A. R. Ferguson. ) were investigated. 1-MCP treatment resulted in a significant decrease in ethylene production. 1-MCP treatment retained flesh firmness and increased the superoxide dismutase (SOD) and peroxidase (POD) activity. The results indicated that 1-MCP treatment could delay fruit ripening and softening , and prolong the shelf life of‘Qinmei’kiwifruit .

Key words: 1-MCP, Kiwifruit, Storing physiology, Ethylene, Superoxide dismutase, Peroxidase

CLC Number:

S 663. 4

Fan Xiucai and Zhang Jishu. Effect of Postharvest Treatment with 1-MCP on Physiology of Kiwifruit[J]. ACTA HORTICULTURAE SINICA, 2001, 28(5): 399-402.

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Effect of Postharvest Treatment with 1-MCP on Physiology of Kiwifruit

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