Abstract:Fresh common beans were treated with 1-MCP at 0.5, 1.0, and 1.5 μL L −1 for 20 h at 25°C in an airtight chamber along with a control sample to evaluate the effect of 1-MCP concentration on the quality of fresh common bean during storage. The result showed that postharvest treatment with 0.5 μL L −1 1-MCP significantly suppressed the increase of peroxidase (POD), cinnamyl-alcohol dehydrogenase (CAD), phenylalnine ammonialyase (PAL), and cellulase (CEL) activity in fresh common bean, inhibited the transport of r… Show more
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