1. Effects of 1-Methylcyclopropene on Active Composition in Fruits
- Author
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Shuo Zhou, Yudou Cheng, Jingang He, Junfeng Guan, Chengguo Shen, and Muqiang Hu
- Subjects
chemistry.chemical_classification ,Ethylene ,Antioxidant ,medicine.medical_treatment ,food and beverages ,Cold storage ,Ascorbic acid ,1-Methylcyclopropene ,chemistry.chemical_compound ,Horticulture ,chemistry ,medicine ,Cultivar ,Mode of action ,Organic acid - Abstract
1-Methylcyclopropene (1-MCP), a new inhibitor to ethylene action, has been widely used to maintain the quality of fruits during storage, because it is effective at very low concentrations with a non-toxic mode of action and negligible residue. 1-MCP could improve contents and profiles of sugars, organic acids, amino acids, and fatty acids in fruits during storage depending on the fruit species, cultivars and the storage conditions. It could also help sustain higher antioxidant contents in many fruits after cold storage.
- Published
- 2015
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