Effect of 1-MCP on Senescence and Decay of Vegetable Soybean Pods During StorageOA
Effect of 1-MCP on Senescence and Decay of Vegetable Soybean Pods During Storage
The effects of 1-MCP on decay and senescence in vegetable soybean pods during storage were in-vestigated. Treatments with 0.5,1, or 2 μl L-1 1-MCP significantly inhibited the senescence process of harves-ted vegetable soyb…查看全部>>
The effects of 1-MCP on decay and senescence in vegetable soybean pods during storage were in-vestigated. Treatments with 0.5,1, or 2 μl L-1 1-MCP significantly inhibited the senescence process of harves-ted vegetable soybean pods, as manifested in lower levels of ethylene production, respiratory rate, MDA andsuperoxide contents and higher levels of SOD, ASA-POD activities, Vc and chlorophyll contents. Moreover, 1-MCP promoted PAL activity and lignin s…查看全部>>
ZHENG Yong-hua;SU Xin-guo;ZHANG Lan;FENG Lei;WANG Feng;JIANG Yue-ming
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R.ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R.ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R.ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R.ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R.ChinaSouth China Institute of Botany, Chinese Academy of Sciences, Guangzhou 510650, P.R.China
Vegetable soybean, 1-MCP, Storage, Ethylene, Decay, Senescence
Vegetable soybean, 1-MCP, Storage, Ethylene, Decay, Senescence
《中国农业科学（英文版）》 2002 (12)
1393-1399,7
This study was supported by NSFC Project of China (30070536).
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