Effect of controlled freezing point storage combined with 1-MCP on quality and physiology of Broccolis

The effect of broccolis under the treatment of controlled freezing point storage combined with 1-MCP was detected by analyzing physicochemical indexes and nutrition components at different treatments during storage. Research results showed that broccoli’s V C and chlorophyll content by 1-MCP treatment decreased less than that of only controlled freezing point storage. Controlled freezing point storage combined with 1-MCP treatment inhibited the respiratory intensity and ethylene generation rate , increased peroxidase (POD ) and catalase (CAT) activities and slowed down polyphenol oxidase (PPO) activity, also decreased relative electric conductivity. Therefore, the storage effect of broccolis with 1-MCP treatment was superior than that of with only ice-temperature storage.