Effect of 1-Methylcyclopropene Treatment on the Quality and Key Browning-Related Enzymes of Fresh Zanthoxylum bungeanum Maxim. Fruits during Cold Storage

Effect of 1-Methylcyclopropene Treatment on the Quality and Key Browning-Related Enzymes of Fresh Zanthoxylum bungeanum Maxim. Fruits during Cold Storage

This study investigated the effect of 1.0 μL/L 1-methylcyclopropene (1-MCP) treatment at ambient temperature on the quality and key browning-related enzyme activities of fresh ‘Fengjiao’ Zanthoxylum bungeanum fruits during storage at (0.0 ± 0.5) ℃. The results showed that 1-MCP treatment effectively...

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Bibliographic Details
Main Author: WU Fangzhi, WANG Shuimiao, WANG Sike, YU Junping, MA Yanping
Format: Article
Language:English
Published: China Food Publishing Company 2025-07-01
Series:Shipin Kexue
Subjects:
fresh ‘fengjiao’ zanthoxylum bungeanum fruits; 1-methylcyclopropene; quality; bioactive substances; phenylalanine ammonia lyase
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-034.pdf
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