The Storage Ability of Broccoli after 1-Methylcyclopropene Treatment

Figure 1.

Figure 2.

Compactness of broccoli crown during storage at 15 °C after 30 d of cold storage at 0–1 °C

Concentration of 1-MCP (cm3·m−3)	Shelf life time (d)
	2	4	6
0.0	9.5±0.3 a	9.2±0.4 a	8.5±0.5 a
1.0	9.4±0.3 a	9.1±0.3 a	8.4±0.5 a
3.0	9.5±0.3 a	9.3±0.4 a	8.7±0.5 a

Overall quality of broccoli crown and fleshy stem during storage at 15 °C after 30 d of cold storage at 0–1 °C

Concentration of 1-MCP (cm3·m−3)	Crown			Fleshy stem
	2 d	4 d	6 d	2 d	4 d	6 d
0.0	8.9±0.9 a	7.2±1.6 a	3.2±1.6 b	6.5±0.5 a	5.5±0.5 b	3.3± 0.3 c
1.0	9.0±2.3 a	7.2±0.8 a	4.4±1.9 ab	6.5±2.7 a	6.0 ±0.5 a	3.8± 0.0 b
3.0	9.3±0.3 a	7.7±1.5 a	5.7±2.2 a	6.5±0.5 a	6.0±0.0 a	4.3± 0.3 a

Yellowing of broccoli crown during storage at 15 °C after 30 d of cold storage at 0–1 °C

Concentration of 1-MCP (cm3·m−3)	Shelf life time (d)
	2	4	6
0.0	10.0±0.0 a	8.9±1.2 a	5.1±1.0 b
1.0	10.0±0.0 a	8.9±1.2 a	6.8±2.1 a
3.0	10.0±0.0 a	9.4±0.8 a	7.4±1.3 a

Rotting of broccoli crown during storage at 15 °C after 30 d of cold storage at 0–1 °C

Concentration of 1-MCP (cm3·m−3)	Shelf life time (d)
	2	4	6
0.0	9.6±1.1 a	8.5±1.9 a	7.9±2.3 a
1.0	9.6±0.9 a	8.6±1.7 a	7.5±2.3 a
3.0	10.0±0.0 a	9.1±1.2 a	8.3±2.0 a

The quality of broccoli ‘Parthenon’ after 60 d of storage at 0–1 °C

Concentration of 1-MCP (cm3·m−3)	Discoloration/yellowing	Compactness of crown	Rotting	Overall quality of crown	Overall quality of shoot
0.0	9.4±0.9 b	9.0±0.5 b	7.9±2.2 a	6.5±2.5 a	5.0±0.1 b
1.0	9.9±0.4 a	9.3±0.5 a	8.2±2.0 a	7.0±2.2 a	6.0±0.1 a
3.0	9.9±0.3 a	9.4±0.5 a	8.0±2.2 a	6.8±2.3 a	6.0±0.0 a

The quality of broccoli ‘Parthenon’ after 30 d of storage at 0–1 °C

Concentration of 1-MCP (cm3·m−3)	Discoloration/yellowing of crown	Compactness of crown	Rotting	Overall quality of crown	Overall quality of shoot
0.0	10.0±0.1 a	9.6±0.4 a	9.8±0.6 a	8.8±0.6 a	7.0±0.0 a
1.0	10.0±0.0 a	9.6±0.5 a	9.9±0.7 a	8.9±0.7 a	7.0±0.0 a
3.0	10.0±0.0 a	9.7±0.4 a	9.9±0.4 a	8.9±0.4 a	7.0±0.0 a