Response of 1-MCP on different parts of nectarine fruits during shelf life at room temperature.

The response of 1-MCP on different parts(top and transverse section of fruit) and quality of nectarine fruit were studied during shelf life at room temperature(25 ℃). The result showed that, 1-MCP treatment could inhibit soften of nectarine fruit especially the fruit top, reduce the respiration intensity, VC content, cellulose activity and galacturonic acid polymer enzyme activity, increase the content of reducing sugar and titratable acidity. However, there were no significant differences on total soluble solids content, chromatic aberration, pectin content and methyl pectin enzyme activity between the 1-MCP treatment and the control.