| Taking‘Fuji’apple fruit as experimental materials, fruits were treated with l-MCP and1-MCP combined with PE(1-MCP+PE), then stored at room temperature（23±2℃） for50days respectively. On the one hand, the preservative effects of1-MCP and1-MCP+PEtreatment on ‘Fuji’ apple fruit including tincture, sensory organ and hardness were studied inthe experiment.On the other hand,the post-harvest physiology effect of apple fruit with l-MCPand1-MCP+PE under room temperature were investigated which includes total soluble solid，titratable acid,vitamin C.And the best treatment preservation method was determined toprovide a theoretical basis for the commercial storage of apple.The main research results are as follows:1.During storage,that l-MCP and1-MCP+PE treatment could defer the change of fruitcolour (L.value,a.value,b.value),declay the degradation of anthocyanins contents, andmaintain fruit natural color.2.During storage,both l-MCP and1-MCP+PE treatment could delay the decline of fruitfirmness,total soluble solids,titratable acidity and the rate of weight loss, and1-MCP+PE isthe best.1-MCP+PE treatment as well as contribute to delaying the fruit sensory qualitydecline. The average of10panelist comprehensive score is as follow:1-MCP+PE treatmentgets2.64points;1-MCP gets2.48points and the control gets2.4points.3.The respiration rates increased the early stage and followed decrease during the fruitstorage period.The control group’s respiratory peak appears at the30th days and bothtreatments appears ten days latter comparied to control. And lower than the control group at arate of59.16%and74.34%.Which refers that l-MCP and1-MCP+PE treatment could inhibitthe respiration of fruit.4.l-MCP and1-MCP+PE treatment could both preserve the content of vitamin C.And1-MCP+PE treatment is better than1-MCP.The content of ascorbic acid in treatment groupswere19.58%and13.69%higher than the control group respectively. |
