Effects Of Maturity And 1-MCP Treatment On Fruit Quality And Browing Of Banana-plum During Cold Stroage

During the period of refrigeration, with fruit ripening and tissue senescence, the plum often occured flesh browning in varying degrees. Plum's quality and commercial value was largely affected when those happens. In this paper, late-maturing banana-plum was used as the experimental materials. That the different maturity and 1-MCP treatment what had influence on the banana-plum quality and browning was studied, the late-banana plum flesh's browning under refrigeration and preservation techniques discussed. The results indicated that:1. Under refrigeration the best maturity of fruit was medium maturity.Mature fruit contain a higher total sugar, Vc and soluble solids (SSC) content, while the fruit's membrane permeability, MDA content and hardness was lower, which showed lower fruit quality. Fruit with yellow-white area accounted for 2/3, clear aroma and soft was the medium mature fruit.. The total sugar, Vc and SSC content of medium mature fruit were higher than those of low maturity fruit, closed to those of ripe fruit. Respiration rate, MDA content, and PPO activity of the medium mature fruit was lower, which was able to maintain low cell membrane permeability during the late storage period. So the medium maturity was the most appropriate maturity for refrigeration.2. During the period of refrigeration,1-MCP treatment significantly inhibited the plum respiration, membrane permeability, total phenols content, the increase of MDA and the browning of fruit. And 1-MCP treatment remained late-banana plum a higher total sugar and soluble solids content. Whereas there was no clear law that 1-MCP treatment had influence upon fruit firmness, total acid and PPO activity.3. The optimum concentration of 1-MCP treatment was 500nL/L, while this treatment can maintain lower cell membrane permeability and obviously inhibited the late-banana plum's PPO activity, the increase of MDA and flesh browning.4. During the shelf life after 30days storage,1-MCP treatment clearly inhibited the respiration of late-banana plum flesh, changes of membrane permeability, MDA formation, the increase of total phenols, decay and browning. And 1-MCP treatment maintained the higher sugar content, SSC content and total acid content, while there was no clear rules to fruit firmness and PPO activity.5. During the shelf life after 60days storaged banana-plum flesh,1-MCP treatment aslo inhibited the respiration, changes of membrane permeability, MDA formation, PPO activity, decay and browning. And 1-MCP treatment maintained the higher SSC content and total acid content, whereas the total phenols content and fruit firmness were not significantly different as that of comparison group.