Effect of 1-MCP treatment and MA packing treatment on postharvest physiology and quality of 'Qinglang' nectarine

Flesh browning,mealiness and softening are the main causes of postharvest deterioration of nectarines. The gas application at two concentrations of 1-methylcyclopropene and MA package were evaluated on nectarine ('Qinglang') stored for 19, 33, 47 and 61 days at 0℃.The results indicated that the treatment of 1-MCP and MA package decreased the activities of PPO and POD,maintained fruit firmness, delayed fruit softening,decreased flesh browning and avoided mealiness.Treatment with 1-MCP significantly inhibited the respiration of fruit, but it had no effect on solube solids content.