Effect of 1-MCP on Physiology Quality of Mopan Persimmon with Different De-astringency Degree during Ice Temperature Storage

Abstract:

In order to elucidate the regulation mechanism of 1-MCP on the physiological quality of Mopan persimmon with different de-astringency degree,the effects of 1-MCP on quality,physiological,metabolic and softening related indexes of astringent and incomplete de-astringent fruit during ice temperature storage was studied.Results showed that 1-MCP efficient inhibited the decline of fruit firmness,the accumulation of alcohol,the increase of respiration intensity and cell membrane permeability,furthermore,it was found that 1-MCP can reduced the wastage of titratable acidity,total sugar and Vc content.the change of the soluble tannin to unsolvable tannin,delayed the appearance of PE activity peaks and lowered the PG activity peaks were also detected.