Effect of 1-MCP on storage life,quality and antioxidant enzyme activities of broccoli
1-MCP对青花菜贮藏寿命、品质和抗氧化酶活性的影响

Broccoli florets were treated with 1-methylcyclopropene (1-MCP) at concentrations of 0-5.0 μL/L for 6 h at 20 C followed by storage at 20 ℃. 1-MCP markedly extended the storage life and delayed the degradation of chlorophyll. The beneficial effects were dependent upon concentrations, and 2.5 μL/L 1-MCP was the most effective one among all the treatments, the contents of vitamin C and protein in this treatment were always higher than those in the control during storage at 20 C. SOD and CAT activities were higher while POD activity was lower in the treatment than in the control.