Effect of 1-MCP Treatment on Storage Quality of Passion Fruit

Effects of different concentrations of 1-MCP combined with BOPP packaging films on freshness of harvested passion fruits were investigated. The harvested fruits were treated with 0,0.3,0.6,0.9 μL/L 1-MCP for 12 h,respectively,then packed with BOPP packaging films and stored at(5±1) ℃. The results showed that compared with the control fruits,1-MCP combined with BOPP packaging films treatment lowered the weight loss,kept the fruits of exterior quality,and kept the higher contents of TSS,total acid,vitamin C and total sugar content of passion fruit. Among the 1-MCP combined with BOPP packaging films treated ones,the fruits treated with 0.6 μL/L 1-MCP for 12 h combined with BOPP packaging films could keep best fruit percentage.