Shao Y.,Hainan University |
Shao Y.,Key Laboratory Of Postharvest Physiol And Freshkeeping Technology Of Tropical Hort Prod Of Hainan Prov |
Gao H.,Key Laboratory Of Postharvest Physiol And Freshkeeping Technology Of Tropical Hort Prod Of Hainan Prov |
Gao H.,Hainan University |
And 6 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2013
The effects of 1-MCP, ethephon treatment and their combinations on enzymes related with softening of papaya fruit during storage were studied in this paper. The results showed that: applications of ethephon separately, ehephon immediately followed by 1-MCP and ethephon for 24 hours then 1-MCP treatment all significantly increased the activities of CX, PG and PME, accelerated the increasing in soluble pectin content and fruit softenig. However, treatments with 1-MCP alone, 1-MCP treatment for 1d then ethephon treatment all remarkablely inhibited the activities of CX, PG and PME, the declining in original pectin content and the softening of papaya fruit. It indicated that there were closely relationship between the time when 1-MCP presented the effect of inhibiting softening and the time when exogenous ethylene was applied.