Effect of 1-methylcyclopropene treatment on green asparagus quality during cold storage
Peng Zhang 1
,  
Min Zhang 1, 2
,  
Shaojin Wang 3
,  
 
 
More details
Hide details
1
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
2
School of Food Science and Technology, Jiangnan University, 214036 Wuxi, Jiangsu, China
3
Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
 
Int. Agrophys. 2012, 26(4): 407–411
KEYWORDS
ABSTRACT
Green asparagus was treated with 1-methylcyclopropene at three concentration levels at room temperature for 24 h after harvest to evaluate the postharvest quality during cold storage at 4°C. Comparing with the controls, the loss of vitamin C, decomposition of chlorophyll, and accumulation of the malonydiadehyde under treatments of 1-methylcyclopropene were reduced during storage. The enzyme activities in asparagus including peroxidase and phenylalanine ammonia lyase were inhibited by 1-methylcyclopropene treatments, while the activity of superoxide dismutase was enhanced. Based on non-significant difference of the treated samples with 6 µl l-1, 1-methylcyclopropene treatments at 4 µl l-1 could be selected to maintain postharvest quality of green asparagus  and provide long storage life.
eISSN:2300-8725
ISSN:0236-8722