Effect of 1-MCP on fruit hardness, titratable acid and SOD activity of ‘Xizhoumi No.25'during storage

ZHANG Shaowei; LI Guirong; GUO Weili; LIAN Yanhui; GENG Xinli; JI Yan

doi:10.3969/j.issn.1673-2871.2017.09.004

Abstract：Muskmelon is one of the most of popular fruit in summer.It is important to prolong the shelf time for product value.Three different concentrations (0.5,1.0,1.5,0 μL · L-1) of 1-MCP were used in'Xizhoumi No.25'at room temperature (20±1℃) for 24 h,then turn into 25,5,0 ℃ storage.The change of fruit hardness,SOD and titratable acid were measured every six days.The treatment of 0 μL· L-1 1-MCP is considered as control.The result showed that 1-MCP could obviously delay the ripeness and senescence of muskmelon to keep the appearance,quality and flavor during storage.When treat with 30 d,the fruit hardness of control in 25,5,0 ℃ is 5.4,6.1,6.2 kg· cm-2 respectively,and the descend range is 43.16％,34.73％,35.79％ respectively,and the fruit titratable acid content is 0.008％,0.012％,0.010％,and the descend range is 23.16％,15.79％,16.84％,and the SOD activity is 27.245,38.267,28.291 U· g-1 separately.Meanwhile,when treat with 30 d and 0.5 μL·L-1 1-MCP,the fruit hardness in 25,5,0 ℃ is 7.3,8.0,7.9 kg·cm-2 respectively,and the descend range is 23.16％,15.79％,16.84％ respectively,and the fruit titratable acid content is 0.014％,0.0172％,0.018％,and the descend range is 44.01％,31.55％,28.01％,and the SOD activity is 40.081,65.088,55.057 U· g-1 respectively.Treatment with 0.5 μL· L-1 1-MCP and 5 ℃ is the best way for maintaining fruit hardness,slowing the changes of SOD activity and titratable acid content.