Effects of Different Concentrations of 1-methylcyclopropene (1-MCP) Treatments on Physiology and Fresh-keeping of Harvested Carambola Fruits
The effects of different concentrations of 1-methylcyclopropene(1-MCP) at(0,0.3,0.6 and 0.9 μL/L) on physiology and fresh-keeping of harvested ‘Xiangmi' Averthoa carambola(Averrhoa carambola Linn. cv. Xiangmi)fruit during storage at(15±1)°C and 90% relative humidity were investigated. The results showed that as compared with the control fruits,1-MCP treatments delayed the increase of cell membrane relative leakage rate of fruit,kept higher firmness of fruit,higher contents of chlorophyll in pericarp and titratable acid in fruit,and decreased fruit weight loss and fruit decay. Among the above 1-MCP treated fruits,the fruits pre-treated with 0.6 μL/L 1-MCP for 12 hours could keep best fruit quality. After 20 days storage at(15 ±1)℃,the fruits still maintained fresh green with 72% healthy fruit,the texture of pulp was hard,and there were proper sour-sweet of taste. From the results,it could be concluded that pre-treatment with 0.6 μL/L 1-MCP for 12 hours could be used as the optimum conditions for maintaining fruit quality and prolonging storage life of ‘Xiangmi'Averthoa carambola fruits during storage at(15±1)°C and 90% relative humidity.