Effects of 1-MCP Combined with Bio-preservatives on Shelf Life Quality and Physiological Changes of Fuji Apples after Storage

After being treated with 1-MCP (1μL/L) for 10 months immediately after harvest in a precision temperature-controlled library (-0.5±0.3)℃, Fuji apple was used as the experimental material, and then treated with 800 mg/L natamycin and 1000 mg/L ξ-polylysine respectively. The effects of 1-MCP combined with different biological preservatives on the quality, physiological indexes and correlation enzyme activities of apples during ambient shelf life after 10 months storage was studied. The results showed that, compared with 1-MCP treatment, 1-MCP combined with different bio-preservatives could effectively postpone the decrease of fruit firmness, slow down the descend of soluble solids content and titratable acid content, control the respiratory strength and ethylene production rate, maintain the lower activity of polyphenol oxidase (PPO) and lipoxygenase (LOX), and remain the activity of catalase (CAT) at shelf life of 10 d and 15 d. Compared with different biological preservatives, fruit firmness, soluble solids content, titratable acid content and activity of catalase of apples with 1-MCP combined with ξ-polylysine treatment was higher than apples with 1-MCP combined with natamycin treatment (p<0.05), fruit respiratory strength, ethylene production rate, activity of polyphenol oxidase and lipoxygenase were lower than apples treated with 1-MCP combined with natamycin at shelf life of 15 d.The treatment effects of 1-MCP combined with biological preservative was better than 1-MCP alone, and 1-MCP+ξ-PL treatment was the best.