the physiological characteristic influence of 1-MCP processes after the green pepper picks

　　Use china capsicum "The sharp persimmon" as the experiments material,In low temperature (10±0.5) ℃ condition,Studies different density 1-MCP process to the physiological change rule influenceafter  after the green pepper fruit picks.The result indicated,Compares with the comparison,The different density 1-MCP processing varying degree has suppressed the peroxide enzyme activeness and the membrane penetrable increase,Maintained the fruit degree of hardness.Among,By 1000nl/L 1-MCP processing effect is best.