Effect of 1-MCP and CaCl2 on Quality of Chinese Jujube Stored at Low Temperature


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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.



Advanced Materials Research (Volumes 156-157)

Edited by:

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

Online since:

October 2010




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