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[Effect of 1-MCP on senescence and quality in cold-stored edible podded pea]
Feng Wang1, Yong-Hua Zheng, Lan Zhang
1College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Abstract:
The effects of 1-MCP (1-methylcyclo-propene) at 0.5, 1 and 2 muL/L on senescence and quality attributes in edible podded pea (Pisum sativum L.var.Saccharatum) during cold storage at 1 degrees C were investigated. The results indicated that treatments with 1 and 2 microL/L 1-MCP significantly inhibited respiratory rate, ethylene production and superoxide production, maintained higher levels of SOD, AsA-POD activities and chlorophyll and AsA contents, reduced the increases in MDA and fiber contents and decay index, thereby delayed the senescence process and quality deterioration. Treatment with 0.5 microL/L 1-MCP showed no significant effects on senescence and quality changes in harvested edible podded pea.
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