Effects of 1-MCP treatments on Hanfu apples during room-temperature storage

To explore the effect of 1-Methylcyclopropene (1-MCP) with different concentrations on room-temperature store of Hanfu apple.Shenyang Hanfu apples were used as materials of this experiment.Treating with 0, 0.3, 0.6, 0.9μL/L 1-MCP on Hanfu apples before putting them in room temperature (20±2) ℃storage.This test through determining the physiological change of apples in the storage period, effects of different treatments were studied.Result showed that 1-MCP could keep the fruit good storage quality and adjust some enzyme activities which were related to postharvest aging.Compared with the control, the respiration rate and ethylene production of Hanfu apples was effectively restrained, the decline of hardness, total phenolic content and titratable acid content of the fruit was eased, the accumulation of malondialdehyde (MDA) was postponed and the polyphenol oxidase (PPO) activity was reduced, the activities of peroxidase (POD) , catalase (CAT) and superoxide dismutase (SOD) was raised by the treatments with 1-MCP.Among the effect of 1-MCP treatments, 0.6μL/L was better than 0.3μL/L and 0.9μL/L.