Effects of 1-Methylcyclopropene Treatment on Physicochemical Attributes of “Hai Jiang” Yardlong Bean during Cold Storage

Table 1

Effects of 1-MCP treatment on weight loss, good fruit, and firmness of yardlong bean during storage at 8°C. Firmness values are mean ± standard error from three replicates. Photograph showing the effects of 1-MCP treatment on yardlong bean fruit after 21 days of storage at 8°C.

1-MCP treatments	Weight loss (%)		Good fruit (%)		Firmness (N)
	3 d	21 d	3 d	21 d	3 d	21 d
Control	1.9a^Z	26.0a	75.0d	32.0	7.2 ± 0.001e	3.3 ± 0.004e
0.75 μL·L^−1	1.6b	17.1d	90.0a	47.0b	7.3 ± 0.05d	4.0 ± 0.014b
1.0 μL·L^−1	0.8c	16.7e	89.0b	51.0a	7.4 ± 0.015c	4.2 ± 0.001a
1.25 μL·L^−1	0.9c	18.3c	80.0c	43.0c	7.5 ± 0.016b	3.8 ± 0.007c
1.5 μL·L^−1	1.6b	22.6b	80.0c	36.0d	7.6 ± 0.001a	3.5 ± 0.014d

^ZMean values (weight loss; good fruit n = 30; firmness n = 9; ±SE) in each column followed by different lower case letters are significantly different at using Tukeys HSD.