Effect of 1-MCP and O3 on the Qualities of Dendrobium Officinale Storage

Article Preview

Abstract:

The aim of this work to evaluate the influence of 1-MCP, O3 and 1-MCP+O3 to Dendrobium officinale. 1-MCP could inhibit plants respiration rate, and it was 14.57 mg CO2·kg·FW·h-for 7 days which lower than CK and O3 had similar inhibitory effect to respiration.1-MCP, O3 could inhibit weight loss and O3 was more significant than 1-MCP, but 1-MCP+O3 treatments weight loss was similar to CK for 60 days, however 1-MCP+O3 had significant effect on color change, it could inhibit color change during storage for plants.

You might also be interested in these eBooks

Info:

Periodical:

Pages:

366-369

Citation:

Online since:

September 2013

Export:

Price:

Permissions CCC:

Permissions PLS:

Сopyright:

© 2013 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

[1] B.W. Hou, M. Tian, J. Luo, Y. Ji, Q.Y. Xue, X.Y. Ding. Genetic diversity assessment and ex situ conservation strategy of the endangered Dendrobium officinale (Orchidaceae) using new trinucleotide microsatellite markers. Plant Syst Evol (2012).

DOI: 10.1007/s00606-012-0651-3

Google Scholar

[2] Sisler E C, serek M. Compound controlling ethylene receptor[J]. Bot Bull of Acad Sinical, 1999, 40: 1-7.

Google Scholar

[3] Bradford, S.M., Dole, J.M., 2003. 1-Methylcyclopropene: a review. Postharvest Biol. Technol. 28, 1-25.

Google Scholar

[4] Schomer,H. A. and McColloch L.P. 1948. Ozone in relation to storage of apples. US Dept. Agric. Circular 765, 24 pp.

DOI: 10.5962/bhl.title.64289

Google Scholar

[5] Liew, C. L. and Prange, R. K. 1994. Effect of ozone and storage temperature on postharvest diseases and physiology of carrots. J. Am. Soc. Hortic. Sci. 119: 563-567.

DOI: 10.21273/jashs.119.3.563

Google Scholar

[6] X.Q. Feng, A. Apelbaum, E.C. Sisler and R. Goren, Postharvest Biol Tec VOl. 20(2000), P. 143.

Google Scholar

[7] Du, J., Fu, Y., &Wang, N. Effects of aqueous chlorine dioxide treatment on browing of fresh-cut lotus toot. LWT Food Science and Technology, (2009)2, 654-659.

DOI: 10.1016/j.lwt.2008.08.007

Google Scholar