EFFECTS OF TREATMENT WITH 1-METHYLCYCLOPROPENE AND CLO_2 ON THE POSTHARVEST SHELF-LIFE AND PHYSIOLOGICAL QUALITY OF MULBERRY FRUIT (MORUS ALBA L.)

摘要

In this paper, we examined the use of 1-methylcyclopropene (1-MCP) and ClO_2rnas safe and effective preservative agents for mulberries. Individual treatment ofrn1 g/m~3 1-MCP or ClO_2 at 20 g/m~3 significantly delayed fruit senescence and didrnnot affect sensory qualities. Combined treatment of 1 g/m~3 1-MCP and 12 g/m~3rnClO_2 yielded the lowest mildew rate, and the fruits remained plump and brightrnwith bright green stalks on the third day. In contrast, most of the mulberry fruitsrnof the control group were moldy on the second day, with no edible value.rnPhysiological quality studies showed that combined treatment of 1-MCP and ClO_2rncould effectively maintain the nutritive qualities, such as ascorbic acid andrnpolysaccharide contents and titratable acidity, and delay malondialdehydernaccumulation. Thus, combined treatment of 1-MCP and ClO_2 prolonged the shelflifernof mulberries for about 3 days. Our finding is of great value to the horticulturernand fruit postharvest.