Effect of 1-MCP on the quality of sweet potato leaves

Authors

WANG Yameng, College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation 〔Chongqing〕, Chongqing 400715, China
ZHAO Xia, College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation 〔Chongqing〕, Chongqing 400715, China
TANG Bin, College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation 〔Chongqing〕, Chongqing 400715, China; Xishui County Market Supervision Administration of Zunyi City, Zunyi, Guizhou 564600, China
WEI Yaqing, College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation 〔Chongqing〕, Chongqing 400715, China
HE Xiaomei, College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation 〔Chongqing〕, Chongqing 400715, China
ZHANG Min, College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation 〔Chongqing〕, Chongqing 400715, China

Abstract

The sweet potato leaves were fumigated with 0.5, 1.0, and 1.5 μL/L 1-MCP, and then placed in polyethylene（PE）bags and stored at 11 ℃. The respiration intensity, chlorophyll content, ascorbic acid content, relative conductivity, activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD), decay rate and sensory score were measured every 3 day to explore the changes in the quality of sweet potato leaves. The results showed each concentration of 1-MCP played a certain role in the preservation of sweet potato leaves. The 1.0 μL/L group could effectively inhibit the respiration and delay the increase of relative conductivity, and the effect of maintaining the activity of SOD, CAT, and POD, maintaining chlorophyll and V_C, delaying the decay and the decrease of the sensory score was significant. On the 9th day of storage, the sensory score was still 4.7 (5-point), and the decay rate was only 5.98%, which was significantly better than the control and other treatment groups.

Publication Date

6-28-2019

First Page

139

Last Page

144

DOI

10.13652/j.issn.1003-5788.2019.06.026

Recommended Citation

Yameng, WANG; Xia, ZHAO; Bin, TANG; Yaqing, WEI; Xiaomei, HE; and Min, ZHANG (2019) "Effect of 1-MCP on the quality of sweet potato leaves," Food and Machinery: Vol. 35: Iss. 6, Article 26.
DOI: 10.13652/j.issn.1003-5788.2019.06.026
Available at: https://www.ifoodmm.cn/journal/vol35/iss6/26

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