1-Methylcyclopropene (1-MCP) and Heat Treatment Affected Weight Loss and Ethylene Biosynthesis of 'Sekaki' Papaya Stored at Low Temperature

被引：0

作者：

Razali, M. ^{[1
]}

Ali, Z. M. ^{[2
]}

Othman, R. ^{[2
]}

机构：

[1] Persiaran MARDI UPM, MARDI Headquarters, Hort Res Ctr, Serdang 43400, Selangor Darul, Malaysia

[2] UKM, Fac Sci & Technol, Sch Biosci & Biotechnol, Bangi 43000, Selangor Darul, Malaysia

来源：

VII INTERNATIONAL POSTHARVEST SYMPOSIUM | 2013年 / 1012卷

关键词：

synthetic cyclopropene; physical treatment; physical changes; ripening; storage; CHILLING INJURY; AVOCADO FRUIT; COLD-STORAGE; ACID;

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The effects of 1-methylcyclopropene (1-MCP) and heat treatments on weight loss and ethylene biosynthesis on 'Sekaki' papaya fruits stored for 28 days at 10 degrees C and after being held at ambient temperature (28 degrees C) for up to five days were investigated. The weight loss of fruits in all treatments increased very slowly during storage at 10 degrees C and increased at faster rates during holding period at ambient following 28 days of low temperature storage. The trends in weight loss, ethylene production, 1-aminocycloprpane-1-carboxylic acid (ACC), ACC synthase (ACS) and ACC oxidase (ACO) activities were similar in all treatments although significant differences were observed between the treatments on the respective holding periods at ambient. Generally, a combination of heat treatment and 1-MCP was found to be effective in inhibiting the ethylene biosynthesis and reduced percentage of weight loss of 'Sekaki' papaya stored for 4 weeks at 10 degrees C and also after being held at ambient temperature until the fruit reached a complete ripening.

引用

页码：375 / 381

页数：7

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