Effect of 1-MCP and CaCl2 on Quality of Chinese Jujube Stored at Low Temperature
Chinese jujube (Zizyphus jujuba M) fruit at the postharvest stage was easily have a dramatic decline in quality. The effect of 1-MCP and CaCl2 in delaying fruit ripening and improving storage quality was investigated through this study. Chinese jujube fruit were harvested and then treated with 1µL L-1 1-MCP for 24 h at 20°C, immersed in 1% CaCl2 solution for 10min and their combination, then kept 0 °C and 80–90% RH after treatment. Results indicated that 1-MCP and CaCl2 were effective in terms of senescence inhibition during storage and compared to control, and the performance of 1-MCP was little better. Fruit treated with 1-MCP and CaCl2 had ability to maintain firmness, soluble solid concentration (SSC), weightlessness, membrane permeability. The ethylene production rates of jujube fruit were effected signiﬁcantly by treatment with 1-MCP, not affected by CaCl2 treatment like control samples, however, they both had a visible influence on the content of MDA compared fruit with untreated. Furthermore, treatment with 1-MCP + CaCl2 resulted in additive beneﬁcial effects on ripening inhibition of the fruit and maintaining the qulity of Chinese jujube fruit.
Jingtao Han, Zhengyi Jiang and Sihai Jiao
X. H. Li et al., "Effect of 1-MCP and CaCl2 on Quality of Chinese Jujube Stored at Low Temperature", Advanced Materials Research, Vols. 156-157, pp. 367-370, 2011