The Effect of 1-MCP Treatment on Ultrastructrue Changing of Persimmon Fruits During Ripening and Senescence
|School||Northwest University of Science and Technology|
|Keywords||Persimmon 1-MCP (1-methylcyclopropene) Ripening and Senescence Utralstructure|
In this paper, ’Jianshi’ persimmon was stored at ambient temperature, and the effect of 1-MCP treatment on ultrastructure changing, the flesh firmness, the respiration rate, the rate of ethylene production, the variation of cell wall substance, the activities of amylase correlated with softening of persimmon fruits were studied. Discussions were also made on the mechanism of 1 -MCP inhibiting persimmon fruits ripening and effecting on the ultrastructure changing in persimmon fruits, which provides theoretical support for the extension of persimmon fruits postharvested storage life.The results showed that the respiration rate and the rate of ethylene production all have the characteristics of topic climacteric fruits. They both have two peaks, and the former one is smaller than the behind one, even the biggest respiration rate emerges prior to the rate of ethylene production. The ultrasturature changing of the persimmon correlated with the activities of the PG and CX. Because of the cell wall of the persimmon fruits twist and looseness, the flesh firmness decreased, and the activities of the PG and CX increased quickly. To some extent, 1-MCP treatment inhibited the activities of amylase correlated with softening of persimmon fruits, controlled the respiration rate and the rate of ethylene production, delayed the appearing time of respiration and ethylene peak, slowered the breakdown speeds of the cell wall and other sub-cell structure. It indicated than 1-MCP treatment could delay the persimmon fruits ripening and softening, so extend the postharvest shelf life.