期刊
FOOD CHEMISTRY
卷 126, 期 4, 页码 1812-1816出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.12.032
关键词
1-Methylcyclopropene; Anthocyanin contents; Berry fruit; CA storage; Lateblue; Phenolic contents; Postharvest; Quality; RA storage; Total antioxidant capacity
The potential of 1-methylcyclopropene for controlling ripening in 'Lateblue' blueberry fruit was explored. After harvest, blueberry fruits were exposed to 1-MCP (0.3 and 0.6 mu l l(-1)). After treatment, samples were stored in air at 0 degrees C for 35 days and in a controlled atmosphere (3 kPa O-2 + 11 kPa CO2) for 60 days. Quality parameters were monitored (weight loss, total soluble solids content, titratable acidity, firmness, anthocyanin content, phenolic content, total antioxidant capacity). Blueberries treated with 1-MCP showed a reduced weight loss during storage and a lower total soluble solid content compared to untreated fruit. High titratable acidity values were observed after controlled atmosphere storage, but no significant effect of 1-MCP on this parameter was observed. 1-MCP had no significant effects on anthocyanins, phenolics or antioxidant activities. (C) 2010 Elsevier Ltd. All rights reserved.
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