Quality attributes of fresh common bean during storage as postharvest treatment with 1-MCP

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−11-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 reducing sugar and increase in cellulose, delayed the increase in the length of pod tendon and electrolyte leakage, and retarded the decrease in the relative thickness of pods and firmness, and maintained the quality of fresh common beans. Our finding that postharvest 0.5 μL L−11-MCP could be used to maintain the quality of the fresh common bean.