Study On The Effect Of 1-MCP Treatment On Postharvest Physiology And Quality Of Cucumis Melo L.cv Hetao

Cucumis melo L.cv Hetao were fumigated with 1-MCP of 50,100,300,500 and 1000nL/L for 18 hours, and then the 100,300,500,1000nL/L were stored under the room temperature (20±3℃) and 50,100,300nL/Lwere stored the low temperature (8±1℃) respectively. The physiological and the senses indices were determined routinely to evaluate the effectiveness of 1-MCP to the physiology and the storage of the Cucumis melo L.cv Hetao .The purpose of this work are to approach the effect of quality and postharvest ripening of 1-MCP, and provide new technique for application of 1-MCP in fresh keeping of Cucumis melo L.cv Hetao. The result showed:(1)Under room temperature and treated with 1-MCP of 100nL/L and 300nL/L, the Cucumis melo L.cv Hetao compared with the control, showed the delay of climacteric and the peak release of ethylene , 6 days and 9days respectively, and the depression of crest value of the respiration and ethylene, the procrastination of the ripeness, the maintenance of the firmness and the content of the soluble solids which could lengthen the storage for 6 days and 9 days respectively, all of which showed an effective maintenance of the favor, texture and nutrients of the Cucumis melo L.cv Hetao. While those treated with 1-MCP of 500 and 1000nL/L, the Cucumis melo L.cv Hetao were completely depressed from the later ripeness stage, which resulted in the loss of the commercial value and obsolete.(2)Under room temperature, the treatment with 1-MCP of 100nL/L and 300nL/L could effectively inhibit the activity of ACS and ACO and depressed the synthesis of the ethylene and its effect, could maintain the high activity of the antioxidation enzyme system, postpone the oxidation process of the membrane and all of them were contributed to delaying the approach.(3)Combined with low temperature treatment, the storage of the Cucumis melo L.cv Hetao treated with the 1-MCP was more effective. Stored under the low temperature, the respiration and ethylene production peak was at 24th day, 18 days later than the control under room temperature; while treated with 50nL/L and 100nL/L the perspiration and the ethylene production peak was, compared with the control, 4 days and 8 days later than that of the control, which could prolong the storage time and no effect in the quality. When treated with 1-MCP of 300nl/L, the Cucumis melo L.cv Hetao were completely depressed from the later ripeness stage, which resulted in the loss of the commercial value and obsolete.