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Effects Of 1-MCP On The Quality Of Fruits, Vegetables And Flowers
- Mar 08, 2019 -

(1) The effect on hardness of fruits and vegetables. Softening is one of the manifestations of fruit ripening process, which is very sensitive to ethylene treatment. Studies have shown that the enzymes related to softening during ripening are mainly exogenous and endogenous PG. 1-MCP can delay fruit softening, which may be related to the inhibition of softening-related enzymes. After 1-MCP treatment, the activities of PG and cellulase in the fruit of avocado decreased, and the softening process of the fruit was delayed, but the final fruit could still ripen and soften normally. The hardness of apple fruits treated with 1-MCP at 1L L/L remained higher than that of the control 2-4 months after storage.

(2) The effect on the color of fruits and vegetables. Tissue or organ color change is an important feature of Postharvest Horticultural Crop senescence, which is mainly manifested in the degradation of chlorophyll and the synthesis or appearance of other pigments. 1-MCP treatment delayed the ripening and senescence of climacteric fruits and vegetables, and delayed the change of color. The color change of tomato fruits treated with 1-MCP was delayed for 10 days; if the treatment with 1-MCP was continued, the color change would be delayed for another 10 days. In addition, 1-MCP treatment also inhibited the decolorization of non-climacteric fruits such as grapefruit, strawberry, pineapple and orange, and delayed the change of fruit color. These results indicated that ethylene was involved in the degradation of chlorophyll in both climacteric and non-climacteric fruits, and 1-MCP blocked the effect of ethylene on fruit color by binding to ethylene receptor.