Synthesis And Application Of 1-Methylcyclopropene In Fruits Preservation

1-Methylcyclopropene is a new type of ethylene inhibitor in recent years. 1-Methylcyclopropene could compete with ethylene for the binding site on the ethylene receptor prior to endogenous ethylene and exogenous ethylene, block ethylene synthesis and its physiology effects, 1-MCP is an irreversible, nontoxic, and odorless inhibitor of the ethylene binding and action. So it has potential commercial value to reduce the loss of quality and to extend the shelf-life of horticultural crops. In chapter one, the role of ethylene on the senescence of fruits was expatiated, as well as the developments of ethylene inhibitors. Ethylene biosynthesis and signal transduction and 1-MCP inhibition mechanism of ethylene is also introduced. The domestic and foreign developments of the methods and problems existed in controlling postharvest decay of Apricot, Hami jujube and Hami melon were summed up.In chapter two, the phenyl lithium was prepared by bromophenyl and n-butyllithium. Following this reaction, 1-MCP was prepared by phenyllithium andβ-methylallyl chloride at-78℃, which was detected by gas chromatography. And we try to capture it by polyols at a low temperature. The results showed that the active ingredient of 1-MCP solution was stable at room temperature or low temperature during a month.In chapter three, experiments were conducted to study effects of 1-MCP on postharvest physiology of fresh-cut Hami melon during storage at 5℃.The results showed that 1.0μL·L-11-MCP significantly decreased the ethylene production, 1-MCP treatment maintained firmness and the smell of sweetness, high content of Vitamin C and good sensory evaluation of fresh-cut Hami melon. It can dramatically inhibit the transparency rate and lengthen the shelf life of fresh-cut Hami melon.In chapter four, experiments were conducted to study effects of 1-MCP on postharvest physiology and quality assessments of apricots at 5℃o r 25℃during storage. The results showed that 1.0μLL?11-MCP significantly decreased the ethylene production, 1-MCP treatment also maintained firmness and good quality of apricots, exhibited maintained the smell of sweetness, high content of Vitamin C and good Sensory evaluation compared to control. 1-MCP also reduces the intensity of membrane lipid peroxidation, decrease the decay rate and lengthen the shelf life of'Xiaobai'apricot.In chapter five, experiments were conducted to study effects of 1-MCP on postharvest physiology and quality assessments of Hami jujubes at 4℃or 20℃during storage. The results showed that 1.0μLL?11-MCP significantly decreased the ethylene production, restrained the rate of turning full-red of the jujubes, decrease the content of ethanol production and reduces the decay rate of Fresh Hami jujube.