control ethylene production to extend avocado booth7 storage period by 1-methyl cyclopropene and ldpe bag combination
通过1-mcp和ldpe袋的组合来控制乙烯的生产以延长booth7鳄梨的储存时间
nguyen van - toan1*, tong thi - quynh - anh1, nguyen hong - phuc2, nguyen duc - chung1, le van - luan3
1hue university of agriculture and forestry
2department of food hygiene and safety in da nang
3hue industry college
abstract:to extend the storage time of avocado, 1-methylcyclopropen and polyethylene bag can be used individual or combination and modified the storage internal atmosphere to prohibit the production of ethylene and to reduce water loss. our study investigated the effects of the combination of 1-mcp and polyethylene pack-bag on the postharvest storage time of avocado booth7. the harvested booth7 avocados were classified, washed by filter water then dried at room condition (250c) before treated with 1-mcp, packaged and stored at 80c and ø = 80-90%. the quality of avocado during storage period was evaluated through parameters of respiration rate, ethylene production, acc oxidase activity, lipid, firmness, weight loss and color (0hue) of fruit and flesh. the results indicated that the increase of 1-mcp concentrations caused the delay in respiration rate, ethylene production, and acc oxidase activity to get their own peaks. fruits treated by 1-mcp at 500 ppb or 700 ppb illustrated almost equally expectation results. both treatments extended storage period of booth7 avocado up to 27 days, 6 days longer than control, at good quality. the observation criteria illustrated at day 27 after storage including respiration rate at 46.23 ml co2/kg/h, ethylene production at 15.32 μmol c2h4/g/h, acc oxidase activity at 15.05 nmol c2h4/g/h, lipid 15.22 % (w/w), firmness of fruit and flesh at 8.67 n and 3.14 n, weight loss at 2.91%, color of fruit and flesh at 99.83 and 85.54 0hue, respectively.
为了延长鳄梨的储存时间，1-mcp和ldpe袋可以使用单独或组合，并修改储存内部大气，禁止生产乙烯，减少水分损失。我们的研究调查了1-mcp和ldpe袋的组合对 booth7鳄梨收获后储存时间的影响。收获的booth7鳄梨分类，用过滤水洗涤，然后在房间条件(25℃)干燥后，再用1-mcp处理，包装并储存在80c和+80-90%。通过呼吸速率、乙烯生产、acc氧化酶活性、脂质、硬度、体重减轻和果肉色(0hue)等参数对鳄梨在贮藏期的质量进行了评价。结果表明，1-mcp浓度的增加导致呼吸速率、乙烯生产、acc氧化酶活性的延迟达到自己的峰值。在500ppb或700ppb处用1-mcp处理的水果几乎同样具有预期结果。两种处理延长booth7鳄梨的储存期长达27天，比控制长6天，质量良好。储存后第27天显示的观察标准，包括46.23 ml co2/kg/h的呼吸速率， 乙烯生产在15.32μmol c2h4/g/h，acc氧化酶活性在15.05 nmol c2h4/g/h，脂质15.22 %(w/w)，水果和肉的硬度在8.67 n和3.14 n，重量损失在2.91%，水果和肉的颜色在99.83和85.54 0hue
keywords:1-mcp, ethylene production rate, respiration rate, avocado booth7, ldpe.
关键词：1-mcp，乙烯生产速率，呼吸速率，booth7，ldpe