Effect of 1-MCP treatment on the quality of broccolis in cold storage
This paper was conducted to investigated the effect of different concentrations(1.5,2.5 μL/L) of 1-MCP on the quality of broccolis during 0 ℃ storage conditions.The physical and chemical indexes of broccolis were detected every 10 days.The results showed that:after treatment used 1-MCP,broccoli's soluble solids,Vc and chlorophyll content decreased less than ordinary storage.1-MCP inhibited the increase of respiratory intensity,increased peroxidase(POD),superoxide dismutase(SOD) activities and slowed down polyphenol oxidase(PPO) activity.Additionally,treatment of 1-MCP also decreased the MDA content and cell membrane permeability,so delayed ripening of broccoli.1-MCP treatment could delay ripening of broccoli,but 2.5 μL/L 1-MCP treatment is better than 1.5 μL/L treatment.Therefore,the storage effect of broccolis with 1-MCP treatment is superior to that of with only ordinary storage.1-MCP still played normal function at low temperature.