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Effects of 1-MCP、Callcium and Modified Atomosphere on Apple Fruit Softening in Postharvest

Author: ZhangFeng
Tutor: MaShuShang;ZhangJiZuo;GuanJunFeng
School: Northwest University of Science and Technology
Course: Botany
Keywords: Apple softening β-Galactosidase (β-Gal) Calcium Modified Atomosphere (MA) 1-Methylcyclopropene (1-MCP)
CLC: S661.1
Type: Master's thesis
Year: 2009
Downloads: 71
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Apple is an important deciduous fruit trees in China, especially in northern China, which accounts for the most aera and output of fruit production. Fruit softening is a focus of post-harvest physiology research, as a result of softening、the quality of fruit decline、deterioration of the fruit flavors which lead to great economic losses.This paper is to study the mechanism of softening, as well as effects of 1-MCP, Ca, and MA (Modified Atomosphere) treatment on Apple, in order to provide theoretical basis for post-harvest handling. The major apple cultivars grown in Hebei province, Such as‘Golden delicious’,‘Starkrimson’,‘QinGuan’,‘Fuji’were chosen to studied the effects ofβ-Galactosidase and pectin on apple fruit softening storaged at 25℃and 0℃, and 0.5μL/L 1-MCP on the impact of these changes; In addition,it is also studied the effects of 0.5μL/L 1-MCP, Ca and MA treatment on the quality of apple and post-harvest physiology storaged at 0℃.Main results in this study are listed as follows:(1) The activity ofβ-galactosidase in the‘Golden Delicious’,‘Starkrimson’,‘Fuji’,‘Qinguan’raised during the course of the softening, the‘Golden Delicious’and‘Starkrimson’apples increased markedly,the other verieties increased slowly.(2) The increase of water soluable pectin and decline of covalently bound pectins were important reasons of softening,the dynamic change of pectin content in relation to softening closely.(3) 0.03 mm PE membrane treatment can significantly reduce content of titratable acid losses in Starkrimson and Fuji Apples, MA can maintain the firmness of Fuji apple at the same time,5%CaCl2 treatment can maintain the firmness and content of vitamin C of Fuji apple.(4) 1-MCP + MA can keep the firmness and content of titratable acid of apples.1-MCP + Ca can maintain the firmness, content of soluble solids、titratable acid and Vc ,but it has no significant difference with 1-MCP treatment.

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CLC: > Agricultural Sciences > Gardening > Fruit trees gardening > Pome > Apple
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