Modulation of Actinidia arguta fruit ripening by three ethylene biosynthesis inhibitors.
Food Chemistry（2015）
Abstract
•Investigated inhibitors exerted their effect in a concentration-dependent manner.•1-OCP was found to be more potent than 1-PentCP, but inferior to 1-MCP.•1-MCP was found to be the best for extending the storage period of A. arguta fruit.•1-OCP can be a promising candidate of ethylene inhibitor for agricultural practice.
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Key words
Actinidia arguta,1-Pentylcyclopropene (1-PentCP),1-Octylcyclopropene (1-OCP),Delay,Ripening,Antioxidant activity
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