1-MCP、薄膜包装和乙烯吸收剂对安哥诺李长期冷藏期间品质和褐变的影响

The flesh softening and browning is a main problem during long-term cold storage in plum. In this work, the ＇Angeleno＇ plum was used as materials to investigate the effects of the 1-MCP 0.5 μL·L-1 , film packing 30 μm thickness, MAP and ethylene absorbent EA plus packing bagMAP＋EA on fruit quality and browning during cold storage at 0 ℃. The changes of physiology and biochemistry were also observed.. The results showed that compared with untreated control; 1-MCP, MAP and MAP＋EA treat- ments delayed fruit softening, suppressed the increase of soluble solids and anthocyanin content, main- tained higher flesh whiteness index WI, and decreased the flesh browning, phenolics content and polyphenol oxidase PPO activity. The effect of combination of 1-MCP with MAP＋EA 1-MCP＋MAP＋ EA was the best among all the treatments. These results suggested that the postharvest combined treat- ment of 1-MCP, MAP and EA could effectively inhibit flesh softening and browning, which could improve storage quality of plum fruits.