[Effect of 1-MCP on senescence and quality in cold-stored edible podded pea].
The effects of 1-MCP (1-methylcyclo-propene) at 0.5, 1 and 2 muL/L on senescence and quality attributes in edible podded pea (Pisum sativum L.var.Saccharatum) during cold storage at 1 degrees C were investigated. The results indicated that treatments with 1 and 2 microL/L 1-MCP significantly inhibited respiratory rate, ethylene production and superoxide production, maintained higher levels of SOD, AsA-POD activities and chlorophyll and AsA contents, reduced the increases in MDA and fiber contents and decay index, thereby delayed the senescence process and quality deterioration. Treatment with 0.5 microL/L 1-MCP showed no significant effects on senescence and quality changes in harvested edible podded pea.
Wang
Feng
F
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Zheng
Yong-Hua
YH
Zhang
Lan
L
Feng
Lei
L
Su
Xin-Guo
XG
Jiang
Yue-Ming
YM
D003080:Cold Temperature; D003521:Cyclopropanes / Q000494:pharmacology*; D005030:Ethylenes / Q000378:metabolism; D005519:Food Preservation; D008315:Malondialdehyde / Q000032:analysis; D010101:Oxygen Consumption; D018532:Pisum sativum / Q000187:drug effects* / Q000378:metabolism; D013482:Superoxide Dismutase / Q000378:metabolism
D003521:Cyclopropanes; D005030:Ethylenes; D008315:Malondialdehyde; C036216:ethylene; D013482:Superoxide Dismutase; C412563:1-methylcyclopropene