1-MCP Combine Natamycin On Pome Fruit At Room Temperature Shelf Effect Of Regulation

The experiment is using fuji apple and flowering crabapple as test material, studying the impacts of 1-MCP and Natamycin on shelf time fruit’s storage quality and physiological change,and using electronic nose and HS-SPME/GC-MS to analyze fuji apple and flowering crabapple during different period in shelf life. The main research results are as follows:1.The test result showed 1.0 ppm 1-MCP is the best solvent for the preservation of flowering crabapple. Meanwhile, the experiment useing 1-MCP(1.0 ppm) to dispose flowering crabapple of different maturity. The results showed that compared with the control group, 1-MCP could slow fruit decaying and lengthen shelf life, especially for the flowering crabapple of low maturity. The combination of 1-MCP(1.0 ppm) and natamycin(800 ppm) had a slightly better preservation effect than single use of 1-MCP.2.Using 1-MCP(1.0 ppm) and natamycin(800 ppm) to dispose fuji apples of different sugar content. The results showed that compared with the control group, 1-MCP was better than natamycin. They could both slow decaying and lengthen shelf life. Fuji apple of low sugar content received a better effect. The test of combination 1-MCP(1.0 ppm) and different atamycin(400, 800, 1200ppm) showed that the best solvent was 1-MCP with natamycin(800ppm).Comprehensive analysis showed:1-MCP could better slow the increase of fruit weight loss and the decrease of firmness, retain the titratable acid content and TSS, and control the rise of respiration strength and ethylene production rate, retard browning rate,effectively delay fruit senescence. The storage effect of friut treated by the natamycin was less than 1-MCP, in addition to educing fruit weight loss rate, but better than the control group. 1-MCP(1.0 ppm)combined with natamycin(800 ppm) was significantly better than the other concentrations,and slightly better than the 1-MCP treated separately.