Effects of 1-methylcyclopropene on fruit browning of sweet cherry
LIU Zun-ying
ZENG Ming-yong
DONG Shi-yuan
SONG Yan
ZHANG Yu-yu
Abstract：Experiment was conducted with just harvested sweet cherry (Prunus avium L.) fruit which were treated with 1μL/L 1-MCP (1-methylcyclopropene) for 24 h at (24±1)℃ and 80%-90% RH, then the fruit were stored at (0±0.5)℃ for 18 days.Fruit browning parameters and related enzyme activities were examined. The results showed that application of 1-MCP retarded the decrease in L * and H° values and suppressed the increase in PAL, PPO and POD activities. 1-MCP treatment delayed the changes of fruit coloration and no effects on the fruit eating quality were noted. Comparing with the control the treated fruit quality was obviously better after 18 days stored at (0±0.5)℃.
Keywords：Sweet cherry1-MCPFruit browning
Publication Date：2005-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 488-491 )