Effects Of 1-MCP Treatment On Quality And Softening Of Kiwifruit During Storage

In this paper,Cuixiang and Xuxiang kiwifruit were used as experimental materials to study the effects of 1-MCP treatment on fruit storage and softening related enzymes at different concentrations and different periods.After the fruit was harvested,it was left overnight at room temperature,and the field heat was removed,and the next day,it was stored.Some fruits were treated with different concentrations of 1-MCP(0.0 ?L/L,0.2 ?L/L,0.4 ?L/L for Cinnamon,0.0 ?L/L,0.2 ?L/L,0.4 ?L/L,1.0 ?L/L for Xuxiang).After 24 hours of closed fumigation,it was placed in(0.5±0.5)°C,RH 85%~95% cold storage,and the fruit quality,physiological index and softening-related enzyme activity were observed regularly to explore the optimal concentration of different 1-MCP treatments..The other fruits were treated with the appropriate concentration of 1-MCP(0.4 ?L/L for Cinnamon and 0.2 ?L/L for Xuxiang)on the day of storage,one week after storage,and two weeks after storage.Continue to place(0.5 ± 0.5)° C,RH 85% ~ 95% cold storage,regular observation of fruit quality,physiological indicators and enzyme activity related to tissue softening during storage,to explore the optimal period of 1-MCP treatment.The results showed that:1.The concentration of 1-MCP treatment has a great influence on the storage quality of kiwifruit.For Cinnamon Kiwifruit,0.2 ?L/L and 0.4 ?L/L 1-MCP treatment can effectively inhibit fruit hardness reduction,delay fruit sugar,soluble solids and acidity degradation,reduce rot rate and chilling rate,and maintain high The dry matter content is best treated with 0.4 ?L/L.0.2 ?L/L and 0.4 ?L/L 1-MCP treatment also helped Cuixiang to postpone the kiwifruit fruit respiration peak and reduce the respiratory peak.The treatment with 0.2 ?L/L was more significant,and the effect on ethylene release was the same as that of respiration.For Xuxiang kiwifruit,0.2 ?L/L and 0.4 ?L/L1-MCP treatment could inhibit the sugar accumulation and acidity of the fruit,and reduce the fruit rot rate,weight loss rate and chilling injury rate.The treatment effect was 0.2 ?L/L.1.0 ?L/L1-MCP treatment was better than 0.2 ?L/L and 0.4 ?L/L in delaying the decline of fruit firmness and inhibiting fruit respiration,but the fruit rot rate,weight loss rate and chilling rate were the highest,which was not good for maintaining good.The quality of the storage.The effects of the four concentrations of 1-MCP treatment on the inhibition of the dry matter content of the fruit were not obvious,and in the early stage of storage,0.4 ?L/L treatment even accelerated the decomposition of dry matter.Taken together,Cuixiang kiwifruit has the best effect with 0.4 ?L/L 1-MCP,while Xuxiang kiwifruit has the best effect at 0.2 ?L/L.2.There were differences in the effects of storage on the day of storage,one week of storage and two weeks of storage on the storage quality of kiwi fruit.For Cuixiang,the treatment effect on the day of storage was the best,which significantly delayed the reduction of fruit firmness,acidity and dry matter content,slowed the increase of sugar content and soluble solids,and inhibited fruit respiration and ethylene release.The peak of breathing treated on the day of storage was the lowest,which was 24.4% and 12.8% lower than the one week of storage and two weeks of storage.After storage,the rot rate,weight loss rate and chilling injury rate of the fruit treated on the day of storage were also the smallest,only 2.0%,8.2% and 17.9%.Like Cuixiang kiwifruit,the treatment on the day of storage is the best to delay the degradation of fruit acidity and dry matter content,inhibit the fruit's respiration rate and ethylene release,and reduce the rot rate,weight loss rate and chilling rate,but in fruit hardness,There are some differences in sugar content and soluble solids.After one week of storage,the treatment was effective to inhibit the increase of sugar content and soluble solids before storage for 30 days.After storage for 30 days,the inhibition effect on the day of storage was better.For the fruit firmness,before the storage for 50 days,the treatment effect on the day of storage was better than that after one week of storage.After 50 days,the treatment after one week of storage was better than that on the day of storage.3.Different concentrations of 1-MCP treatment can promote the increase of POD and CAT activities of Cuixiang and Xuxiang kiwifruit,and inhibit the increase of enzyme activities such as CX and PG.For Cuixiang,0.4 ?L/L treatment is better than 0.2 ?L/L for improving POD activity and inhibiting PG and CX activities in pulp and column.For CAT activity,0.2 ?L/L in the pulp is better,and 0.4?L/L in the middle column is better.For Xu Xiang,0.2 ?L/L treatment can effectively improve CAT activity in pulp and middle column,reduce CX and PG activities in pulp and middle column,and 0.4 ?L/L treatment,while 1.0 ?L/L treatment is the worst.However,1.0 ?L/L treatment increased the POD activity in the pulp and the middle column,which was significantly higher than 0.2 ?L/L and 0.4 ?L/L.On the whole,0.4 ?L/L treatment had the best effect on Cuixiang,and 0.2 ?L/L treatment had the best effect on Xuxiang.4.The treatment on the day of storage was the best for promoting the increase of POD and CAT activities in Cuixiang and Xuxiang kiwifruit pulp and middle column,which was significantly better than other treatments.For Cuixiang,the treatment at different times had no significant effect on the activity of PG and CX in the pulp.The inhibition effect on the CX activity of the middle column after one week of storage was larger than that on the day of storage.For Xu Xiang,before 40 days of storage,the treatment on the day of storage showed better inhibition of CX activity in the pulp and the middle column,and after 40 days,the inhibition effect was better after one week of storage.For the PG activity,the treatment on the day of storage had a significant inhibitory effect on the pulp,but in the middle column,there was no significant difference in the processing on the day of storage and one week after storage.