Abstract:

The aim was to extend the quality of shelf life in storage, using fruits of Su pear as materials, the shelf-life qualities of Su pear stored in ventilated storage house treated by 1-MCP with 0.5 μL/L and 1.0 μL/L concentrations conducted. The results indicated that the appearances of fruits treated with 1-MCP well maintained. The respiration rate and the ethylene release rate of fruits treated with 1-MCP declined, the respiration rate of fruits treated with 0.5 μL/L 1-MCP reduced 24 percentages compared with CK; the ethylene release rate of fruits treated with 1 mg/L 1-MCP reduced 53 percentages compared with CK, and 31% with 0.5 μL/L. The decrease of the fruit firmness and the soluble solids delayed with 1-MCP treatment. The average of the fruit firmness treated with 0.5 μL/L 1-MCP was 4.6% higher than CK and 8.6% with 1.0 μL/L. The fruit firmness had obvious difference between the fruits treated with 0.5 μL/L 1-MCP and CK. It declined 13 percentage at low level. It appeared that it had better results to prolong the shelf life stored in ventilated storage house treated with 0.5 μL/L 1-MCP.