1-MCP intermittent treatment was developed to evaluate the effects on antioxidative enzyme activities and ripening of plums during storage at 25°C. Plum fruit treated with 1-MCP 1µL/L for 12 h at 25°C every 3 days for one, two or three times, respectively, were investigated in this study. Control fruit were stored at 25°C (85-90% RH) without exposure to 1-MCP after harvest. The results showed that contents of titratable acidity, soluble sugar and ascorbic acid in plum fruit were maintained higher in all the fruit treated with 1-MCP than in control fruit during storage. Firmness of the control fruit declined rapidly to 0.2 kg cm-2 after 6 days of storage at 25°C, which was 97.4% lower than that in the fruit of twice treatment. The MDA content in the fruit increased gradually during storage, but reduced by the 1-MCP intermittent treated until day 9 of storage. The activities of SOD and POD in the 1-MCP intermittent treated-fruit were significantly lower than that in control before day 9 of storage. SOD activity in fruit of twice treatment and triple treatment were 11.9% and 12.0% lower than that in control fruit on day 6 of storage, respectively. POD activity in the fruit of twice treatment and triple treatment were 32.7% and 45.5% lower than that in control fruit on day 9 of storage, respectively. The 1-MCP treatment enhanced the activity of CAT significantly in plum fruit before day 9 of storage. The CAT activity in twice treatment and triple treatment were 55.9% and 47.4% higher than that in control fruit on day 6, respectively. In conclusion, 1-MCP intermittent treatment significantly delayed plum fruit ripening and maintained the quality properties of fruit, and it may hold promise as an alternative approach to extend plum fruit shelf life at the room temperature.
Online ISSN: 1459-0263Year: 2013, Vol. 11, Issue 1, pages 47-50. Publisher: WFL.
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