Effect of 1-methylcyclopropene (1-MCP) and Temperature on the Quality of Broccoli during Storage

Nguyen Thi Hang Phuong, Toshitaka Uchino, Fumina Tanaka, Fumihiko Tanaka

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)


Broccoli (Brassica oleracea L., cv. MKS-B107) is a highly perishable vegetable and it has a relatively short shelf life. Storage conditions and postharvest treatments are the important factors to determine the postharvest quality and the shelf life of broccoli. This study indicated the effects of 1-methylcyclopropene (1-MCP) and temperature on the quality of broccoli during storage period. Broccoli was treated with air (as control) and 1.0 mL L-1 1-MCP for 15 h at 15°C, and then was stored at 10°C and 0°C for 25 days and 50 days, respectively. The results showed that 1-MCP treated broccoli was in good quality during 50 days of storage at 0°C and 20 days of storage at 10°C compared to the control broccoli. The present study indicated that 1-MCP treatments suppressed the respiration rate and ethylene production, reduced the chlorophylls and ascorbic acid degradation and inhibited the color changes of broccoli during storage. Broccoli treated with 1.0 mL L-1 1-MCP and stored at 0°C represented remarkably better quality compared to broccoli of the other treatments.

Original languageEnglish
Pages (from-to)43-51
Number of pages9
JournalEnvironmental Control in Biology
Issue number1
Publication statusPublished - 2022

All Science Journal Classification (ASJC) codes

  • Agronomy and Crop Science
  • Plant Science


Dive into the research topics of 'Effect of 1-methylcyclopropene (1-MCP) and Temperature on the Quality of Broccoli during Storage'. Together they form a unique fingerprint.

Cite this