Effect of 1–MCP Concentration on the Quality of Broccoli (Brassica Oleracea L., var. Italica) during Storage

被引：0

作者：

Phuong, Nguyen Thi Hang ^{[1
,2
,3
]}

Uchino, Toshitaka ^{[1
]}

Tanaka, Fumina ^{[1
]}

Tanaka, Fumihiko ^{[1
]}

机构：

[1] Kyushu Univ, Fac Agr, Dept Agroenvironm Sci, Div Bio Prod Environm Sci,Lab Postharvest Sci, Fukuoka 8190395, Japan

[2] Tien Giang Univ, 119 Ap Bac, My Tho, Tien Giang, Vietnam

[3] Kyushu Univ, Grad Sch Bioresource & Bioenvironm Sci, Fukuoka, Japan

来源：

JOURNAL OF THE FACULTY OF AGRICULTURE KYUSHU UNIVERSITY | 2023年 / 68卷 / 01期

关键词：

broccoli; 1-MCP; ethylene production; quality; respiration; FOOD STANDARDS; TRADE LIBERALIZATION; PRODUCT QUALITY; EXPORT BEHAVIOR; IMPACT; FIRMS; COMPETITION; INNOVATION;

D O I：

暂无

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effect of 1-methylcyclopropene (1-MCP) on the quality of broccoli was investigated in this study. Broccoli was treated with air (control) and 1-MCP (0.5, 1.0, 1.5, 2.5 and 5.0 gL/L) at 15degree celsius for 15 h, and then stored at 15degree celsius for 10 days in low density polyethylene (LDPE) film. The inhibition of postharvest degrada-tion by 1-MCP treatment was remarkable. The color changes, weight loss and ethylene production of broc-coli were inhibited. Furthermore, 1-MCP treated broccoli had higher content of ascorbic acid, total phe-nolic compounds, and carotenoids than the control sample. These results indicated that 1.0 and 2.5 gL/L of 1-MCP treatment was the most effective in extending the shelf life of broccoli with maintaining its quality.

引用

页码：45 / 53

页数：10

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