Effects Of Combined Treatment Of 1-methylcyclopropene?1-MCP? And Chlorine Dioxide?ClO₂? On Postharvest Quality Of Fruit And Vegetable

1-methylcyclopropene?1-MCP?,an ethylene inhibitor,could delay the senescence of fruit and vegetables and be applied in the fruit and vegetables preservation industry extensively.Chlorine dioxide?ClO₂?,a fungicide,could kill the pathogens located in the fruit surface and extend the shelf life.But 1-MCP has no obvious effect on resisting fungal infection and even increase the sensibility of fruit.ClO₂ may also cause some damages,such as the visual quality change.Thus,to overcome the disadvantages from1-MCP and ClO₂ separate use and find better preservation methods,this paper studied the effect of 1-MCP combined with ClO₂ on quality of cherry,green pepper,and winter jujube.The results are as follows:?1?The effect of 3?L L^-1 1-MCP in combination with 100?L L^-1 ClO₂ on the quality of cherry.The results showed that 1-MCP,ClO₂ alone and the combination in varying degree decreased the decay rate and respiratory intensity,maintained the firmness,soluble solid,titratable acid and VC content,and reduced water loss and browning of cherry stems.And,different treatment could inhibit the relative expression of genes,CLH,PPH,PAO,RCCR,related to the degradation of chlorophyll in cherry stems during storage and reduce the degradation speed of chlorophyll and keep its color.Among them,1-MCP combined with ClO₂ overcame the disadvantages of separate use and reduced the senescence and quality deterioration after harvest of winter jujube effectively from physiology and pathology.And,the combination had better effect than each use.?2?The effect of 3?L L^-1 1-MCP in combination with 100?L L^-1 ClO₂ on the quality of winter jujube.The results indicated that in varying degree the decay rate and respiratory intensity were decreased,the firmness,soluble solid,titratable acid and VC content were maintained.And,different treatment could inhibit the relative expression of genes,CLH,PPH,PAO,RCCR,related to the degradation of chlorophyll in the peel of winter jujube during storage,reduce the degradation speed of chlorophyll,keep its color,and delay coloration and senescence.Among them,1-MCP combined with ClO₂ overcame the disadvantages of separate use and reduced the senescence and quality deterioration after harvest of winter jujube effectively from physiology and pathology.And,the combination had better effect than each use.?3?The effect of 3?L L^-1 1-MCP in combination with 100?L L^-11 ClO₂ on the quality of green pepper.The results noted that 1-MCP,ClO₂ alone and the combination in varying degree decreased the decay rate and respiratory intensity,maintained the firmness,soluble solid,titratable acid and VC content,and improved the antioxidant capacity of jujube fruit.And,different treatment could inhibit the relative expression of genes,CLH,PPH,PAO,RCCR,related to the degradation of chlorophyll in the peel of green pepper during storage,reduce the degradation speed of chlorophyll and keep its color.Among them,1-MCP combined with ClO₂ overcame the disadvantages of separate use and reduced the senescence and quality deterioration after harvest of green pepper effectively from physiology and pathology.And,the combination had better effect than each use.Above all,the combination between 1-MCP and ClO₂ could overcome the disadvantages of separate use,have better on apparent and inherent quality of fruit and vegetables and extend its shelf life.