Effect Of 1-Methylcyclopropene On Kiwifruit And Persimmon Of Storage And Its Freshness-keeping

Experiment was conducted with fruit of kiwifruit (Actinidia deliciosa C.F. Liang et A.R, Ferguson. var. QinMei) and persimmon(Diospyros kaki L.). to test the effects of 1-Methylcyclopropene (1-MCP) at the concentration of 250. 500 and 750 nL? L^-1 on the changes in physiology and quality of kiwifruit on the freshness-keeping under cold-stored at 0-2℃ and on-shelf at room temperature. And The effects of 1-Methylcyclopropene (1-MCP) at the concentration of 250, 500 and 1000 nL? L^-1 on the changes in physiology and quality of persimmon fruits were studied under room temperature (20℃) to explore the new storage approach.(1) under cold-stored at 0-2℃ and on-shelf at room temperature, All the reduction of fruit firmness, the weight loss, the decline in vitamin C, and the rise of soluble sugars in fruits were delayed, the undamaged fruit rate were significant difference higher than the control, which indicated the significant freshness-keeping effects of 1-MCP. which indicated the significant freshness-keeping effects of 1-MCP. The climacteric of the respiration rate was delayed and its peak value was remarkably lower than control. It was also proved that ethylene production of kiwifruits was inhibited by 1-MCP, which was consistent with the respiration rate. It is indicated that both receptor inhibition and ethylene biosynthesis contributed to the freshness-keeping effects of 1-MCP.(2) 1-MCP treatment delayed persimmon fruit softening by 7-10d. and slowed fruit Color change by 7d. The average soluble sugars contents in treated persimmon fruits after 14d- and 21d- storage were 5.9 % and 6.1 % respectively, which were significantly lower than control. The soluble tannin content of treated persimmon fruits was significantly higher than control after 14d storage, whereas the soluble pectin content of persimmon was lower than control. The POD enzyme activity of persimmon was inhibited, While the SOD enzyme activity was promoted by 1-MCP treatment. The respiration climacteric of treated persimmon fruits was delayed and further its peak value was remarkably decreased by1-MCP treatment. while similar results on fruit ethylene release was found. All treatment of 1-MCP showed freshness-keeping effect in this experiment, of which concentration 5×10^-7L/L was proved to be the best. Ethylene receptor inhibited and ethylene biosynthesis retarded were dedicated to be contributed to the freshness-keeping effects of 1-MCP.