Effects of 1-MCP on peel browning of pomegranates
Li-Hua Zhang, Yuan-Hu Zhang, Ling-Ling Li and Yang-Xin Li
Abstracts of 27th International Horticultural Congress & Exhibition (IHC 2006), August 13-19, 2006, COEX (Convention & Exhibition), Seoul, Korea. 494 pages.
2006
บทคัดย่อ
The effects of 1-MCP (0.25 μl/L, 0.5 μl/L, 1 μl/L) on peel browning and some physiological and biochemical indices of Dahongpao Pomegranate fruits during storage at ambient temperature were studied.The pomegranate peel browning was reduced.Browning index of fruit treated with 1-MCP decreased obviously.0.5 μl/L 1-MCP gave the browning decrease of 35% after 7 weeks storage.The 1-MCP lowered ethylene production, PPO activity, but had not significantly effects on total phenols and free phenols content; delayed the decomposition of anthocyanins in peel, and decreased malondialdehyde (MDA) level.The effects of Diphenylamine (DPA) was also compared with 1-MCP, DPA has a lower effects on controlling pomegranate peel browning.