Effect of 1–MCP Concentration on the Quality of Broccoli (Brassica Oleracea L., var. Italica) during Storage - Collections | Kyushu University Library

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＜departmental bulletin paper＞
Effect of 1–MCP Concentration on the Quality of Broccoli (Brassica Oleracea L., var. Italica) during Storage

Creator	Creator Name PHUONG, Nguyen Thi Hang Affiliation Affiliation Name Tien Giang University Affiliation Affiliation Name Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu Unversity 九州大学大学院生物資源環境科学府
	Author PID 70134393 Creator Name UCHINO, Toshitaka 内野, 敏剛ウチノ, トシタカ Affiliation Affiliation Name Laboratory of Postharvest Science, Division of Bio production Environmental Sciences, Department of Agro–environmental Sciences, Faculty of Agriculture, Kyushu University 九州大学大学院農学研究院
	Author PID K007092 80817263 Creator Name TANAKA, Fumina 田中, 良奈タナカ, フミナ Affiliation Affiliation Name Laboratory of Postharvest Science, Division of Bio production Environmental Sciences, Department of Agro–environmental Sciences, Faculty of Agriculture, Kyushu University 九州大学大学院農学研究院
	Author PID K003200 30284912 Creator Name TANAKA, Fumihiko 田中, 史彦タナカ, フミヒコ Affiliation Affiliation Name Laboratory of Postharvest Science, Division of Bio production Environmental Sciences, Department of Agro–environmental Sciences, Faculty of Agriculture, Kyushu University 九州大学大学院農学研究院
Language	English
Publisher	Faculty of Agriculture, Kyushu University
Publisher	九州大学大学院農学研究院
Date	2023-03
Source Title	Journal of the Faculty of Agriculture, Kyushu University
Vol	68
Issue	1
First Page	45
Last Page	53
Publication Type	Version of Record
Access Rights	open access
Crossref DOI	https://doi.org/10.5109/6770287

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PISSN	0023-6152
NCID	AA00697606
Record ID	6770287
Subject Terms	broccoli
	1–MCP
	ethylene production
	quality
	respiration
Notes	The effect of 1–methylcyclopropene (1–MCP) on the quality of broccoli was investigated in this study. Broccoli was treated with air (control) and 1–MCP (0.5, 1.0, 1.5, 2.5 and 5.0 μL/L) at 15˚C for 15 h, and then stored at 15˚C for 10 days in low density polyethylene (LDPE) film. The inhibition of postharvest degradation by 1–MCP treatment was remarkable. The color changes, weight loss and ethylene production of broccoli were inhibited. Furthermore, 1–MCP treated broccoli had higher content of ascorbic acid, total phenolic compounds, and carotenoids than the control sample. These results indicated that 1.0 and 2.5 μL/L of 1–MCP treatment was the most effective in extending the shelf life of broccoli with maintaining its quality.
Created Date	2023.03.06
Modified Date	2023.03.07