Effects of 1-MCP Combined with PVC on Storage Quality of Small Package of ‘Qingcui’ Plum Fruit at Room Temperature

By studying the effects of 1-methylcyclopropylene combined with polyvinyl chloride packaging treatment on the related indexes of aging and softening,color and amino acid content of stored ‘Qingcui’ plum fruit at room temperature,the fresh stored technology of ‘Qingcui’ plum in small packaging at room temperature was established. The results showed that,compared with the control group,1 μL/L 1-MCP patch combined with PVC treatment could significantly reduce the decay rate and weightlessness of ‘Qingcui’ plum fruit(P<0.05),inhibit the yellowing of fruits,and delay the aging process. By decreasing the activity of polygalacturonase(PG)and pectin methylesterase(PME),the treatment inhibited the degradation of the propectin and the formation of soluble pectin,thus delaying the process of fruit softening. In addition,the treatment could delay the decrease of ascorbic acid and titrable acid to a certain extent,and maintain the better fruit quality. The contents of aspartic acid,glutamic acid,cysteine,phenylalanine,histidine and proline in treated fruits were significantly higher than those in the control group(P<0.05). Therefore,1 μL/L 1-MCP patch combined with PVC could delay the shelf life of ‘Qingcui’ plum fruits stored at room temperature to some extent. This study can provide some technical guidance and theoretical reference for the small packaging circulation of ‘Qingcui’ plum fruit at room temperature.