Effect of 1-methylcyclopropene treatment on green asparagus quality during cold storage
Peng Zhang 1
Min Zhang 1, 2
Shaojin Wang 3
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State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
School of Food Science and Technology, Jiangnan University, 214036 Wuxi, Jiangsu, China
Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
Int. Agrophys. 2012, 26(4): 407–411
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.