ABSTRACT Fresh common beans were treated with 1-MCP at 0.5, 1.0, and 1.5 μL L−1 for 20 h at 25°C in an airtight chamber along with a control sample to evaluate the effect of 1-MCP concentration on the quality of fresh common bean during storage. The result showed that postharvest treatment with 0.5 μL L−11-MCP significantly suppressed the increase of peroxidase (POD), cinnamyl-alcohol dehydrogenase (CAD), phenylalnine ammonialyase (PAL), and cellulase (CEL) activity in fresh common bean, inhibited the transport of reducing sugar and increase in cellulose, delayed the increase in the length of pod tendon and electrolyte leakage, and retarded the decrease in the relative thickness of pods and firmness, and maintained the quality of fresh common beans. Our finding that postharvest 0.5 μL L−11-MCP could be used to maintain the quality of the fresh common bean.

中文翻译：

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1-MCP采后处理鲜豆贮藏品质特性

摘要 新鲜的普通豆子在 25°C 的密闭室中用 0.5、1.0 和 1.5 μL L-1 的 1-MCP 与对照样品处理 20 小时，以评估 1-MCP 浓度对豆类质量的影响。储存期间的新鲜普通豆。结果表明，采后用 0.5 μL L−11-MCP 处理显着抑制了新鲜普通豆过氧化物酶 (POD)、肉桂醇脱氢酶 (CAD)、苯丙氨酸解氨酶 (PAL) 和纤维素酶 (CEL) 活性的增加，抑制了还原糖的运输和纤维素的增加，延缓了豆荚腱长度的增加和电解质的渗漏，延缓了豆荚相对厚度和硬度的下降，保持了鲜豆的品质。我们的发现是收获后 0。