Has
studied the influence of 0.5, l and 2μL/L 1-MCP
processes to 1℃ stores food pod pea to be senile and quality variation.The
result indicated,may effectively suppress the food pod pea breath,Ethylene
release and Ultra oxygen anion production of uses 1 and 2 μL/L
1-MCP processing,
At the same time maintains the high
content in the bean pod of Hyperoxide mutase(SOD),antiscorbutic acid peroxide
enzyme(ASA-POD) and Chlorophyll,Antiscorbutic acid(ASA),In reduced accumulation
of bean pod MDA, cellulose content and Bean pod rotten index increase,Delayed
senile advancement and quality drop.0.5μL/L
density l-MCP processes does not have the obvious influence to the food pod pea
after picks senile and quality.