Effects of 1-MCP on Physiology and Quality of Harvested‘Pearl’Guava

Abstract:

In order to improve fruit storage quality, the effects of 1-methylcyclopropene (1-MCP) and cold storage at 15℃ on physiology and quality of guava (Psidium guajava L. ‘Pearl’) were studied. The results showed that treatment with 1 μL L^-1 1-MCP inhibited fruit softening and delayed peel green loss. Treated with, the increase of total soluble solids (TSS) content and the decrease of vitamin C content of fruits were inhibited. In addition, after treated with 1-MCP, superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) activities in fruits increased, while polyphenol oxidase (PPO) activity decreased and the accumulation of malondialdehyde (MDA) delayed. Therefore, the storage quality of ‘Pearl’ guava could enhance treated with 1-MCP and cold storage.