1‐MCP does not improve the shelf‐life of Chinese cabbage | Zendy

Porter Kerry L | Zendy; Collins Graham | Zendy; Klieber Andreas | Zendy

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1‐MCP does not improve the shelf‐life of Chinese cabbage

Author(s) -

Porter Kerry L,

Collins Graham,

Klieber Andreas

Publication year - 2004

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.1955

Subject(s) - 1 methylcyclopropene , shelf life , ethylene , horticulture , chemistry , respiration , brassica , food science , biology , botany , biochemistry , catalysis

Chinese cabbages cv ‘Yuki’ ( Brassica campestris L ssp pekinensis (Lour) Olsson) were treated with air containing 1‐methylcyclopropene (1‐MCP) at concentrations ranging from 0 to 1 µl l −1 for 12 h at 22°C before storage for 9 weeks at 3°C. Quality, weight loss and trimming loss were measured before treatment, and before and after storage, but were not influenced by 1‐MCP. 1‐MCP at 0.1 and 1.0 µl l −1 elicited increased levels of respiration and ethylene production which subsided when the cabbages were placed in cold storage. Copyright © 2004 Society of Chemical Industry

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