Effect of 1-methylcyclopropene treatment on green asparagus quality during cold storage

Abstract

Abstract Green asparagus was treated with 1-methylcyclopropene at three concentration levels at room temperature for 24 h after harvest to evaluate the postharvest quality during cold storage at 4°C. Comparing with the controls, the loss of vitamin C, decomposition of chlorophyll, and accumulation of the malonydiadehyde under treatments of 1-methylcyclopropene were reduced during storage. The enzyme activities in asparagus including peroxidase and phenylalanine ammonia lyase were inhibited by 1-methylcyclopropene treatments, while the activity of superoxide dismutase was enhanced. Based on non-significant difference of the treated samples with 6 ìl l-1, 1-methylcyclopropene treatments at 4 ìl l-1 could be selected to maintain postharvest quality of green asparagus and provide long storage life.