Effect of 1-Methylcyclopropene Fumigation on Preservation of Broccoli and Principal Component Analysis

In order to solve the problem that broccoli could not be precooled in time, 1 μL/L 1-methylcyclopropene (1-MCP) was used to treat broccoli at 20±2 ℃ for 6 h. The effects of 1-MCP on the preservation of broccoli were studied by measuring the basic physiological and biochemical indexes and related ant...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 43; no. 4; pp. 332 - 340
Main Authors Yuan ZENG, Xinru HAN, Siyue XUE, Yanchang BAI, Li JIANG
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.02.2022
Subjects
1-methylcyclopropene
broccoli
postharvest
precooling
preservation effect
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Summary:In order to solve the problem that broccoli could not be precooled in time, 1 μL/L 1-methylcyclopropene (1-MCP) was used to treat broccoli at 20±2 ℃ for 6 h. The effects of 1-MCP on the preservation of broccoli were studied by measuring the basic physiological and biochemical indexes and related antioxidant enzyme activities. The results showed that 1-MCP treatment could significantly improve the sensory quality of broccoli during one day storage, inhibit the respiratory intensity, maintain a higher total glucosinolates content, and improve the activities of POD, APX and SOD. 1-MCP treatment and precooling and cold storage treatment stimulated H2O2 production and inhibited CAT activity. The results of principal component analysis showed that color difference a*, respiratory intensity, hydrogen peroxide content, glucosinolates content and CAT activity were the key indexes in broccoli preservation. This study showed that 1-MCP treatment could achieve good preservation effect immediately after the broccoli was h
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2021060111