Abstract
Snap bean (Phaseolus vulgarisL.) is sensitive vegetable which can develop chilling injury when stored at low temperatures. This study was conducted to investigate the effect of controlled atmosphere (CA) (2.5±0.5 %O2, 5±0.5 %CO2) and 1-methylcyclopropene (1-MCP) (0.5 μL/L) on chilling injury (CI) of snap bean during 35 days storage at 0 °C. The results showed that CA and 1-MCP reduced chilling injury symptoms, however, the CA combined 1-MCP treatment which delayed the respiration peak appeared and the chilling injury index achieved 1.9. The treatment decreased electrolyte leakage, malondialdehyde content and activities of PPO, which were significantly lower than CA and 1-MCP singly. These results suggested that combination of CA and 1-MCP treatment is promising treatment for alleviating chilling injury of snap bean stored at 0 °C which extending the shelf-life.
Published Version
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