Effect of 1-MCP coupling with ethylene adsorbent treatment on storage quality and physiological of blueberry

To explore the effect of adsorbent formed through 1-MCP coupling with ethylene in term of the storage quality of blueberry.Through the postharvest different treatment on fruits ( contrast ( CK) , 0.4 μL/L 1-MCP + ethylene adsorbent, 0.8 μL/L 1-MCP + ethylene adsorbent, 1.2 μL/L 1-MCP + ethylene adsorbent) on the conditions at ( 0 ± 0.3) ℃, the changes of physical signs and nutrition quality of fruits were investigated and comprehensive evaluation was made by principal component analysis. The results showed that 0.8 μL/L 1-MCP + ethylene adsorbent and 1.2 μL/L 1-MCP + ethylene adsorbent, both treatment can reduce the fruit rotting rate, softing rate, postponed the rigidity of fruits and chewiness decline, decrease the respiration intensity of fruits and generating velocity of ethylene, thus maintaining a better nutritional quality and enzymatic activity.Besides, by summing up the principal component analysis, it showed the marshalling sequence of different treatment that CK < 0.4 μL/L 1-MCP + ethylene adsorbent < 1.2 μL/L 1-MCP + ethylene adsorbent < 0.8 μL/L 1-MCP +ethylene adsorbent, from high to low in term of comprehensive quality of blueberry.Therefore, the postharvest 0.8 μL/L 1-MCP+ ethylene adsorbent treatment was best in term of the fresh-keeping effect for blueberry.