Effects of the Combination of 1-MCP and ClO₂ on Shelf Life Quality of Green Pepper

To study the effect of 1-methylcyclopropene(1-MCP)and chlorine dioxide(ClO₂)on quality of green pepper,and offer a new method for the storage of green pepper,green pepper was fumigated with 1 mg/L 1-MCP alone,and the combination of 1 mg/L 1-MCP and 30 mg/L ClO₂,during shelf life storage at(25±1)℃ in this paper. Qualities parameters,such as decay rate,turn red,hardness,weight loss rate,V_C content,chlorophyll content,reducing sugar content were determined. Results showed that treatment with 1-MCP and 1-MCP combined with ClO₂ all play a good role in the green pepper storage and preservation process,however,1-MCP plus ClO₂ maintain the nutrient content,inhabit the decay,weight loss and change red of green pepper,delay the degradation of chlorophyll compared with treatment with 1-MCP. At the end of shelf life,the decay rates of fruits treated with 1-MCP plus ClO₂ were 75% lower than control. V_C,reducing sugar and chlorophyll content were 27.40%,44.31% and 20% higher than control,respectively. Moreover,during the entire storage period,the hardness of fruits treated with 1-MCP combined plus ClO₂ decreased only by 6.70%. The results showed post-harvest physiology of green pepper was held back and its quality was maintained by 1-MCP plus ClO₂.