The results indicated that color, flavor and taste of fruits with 1-MCP treatment was better than control.

结果表明，1-MCP处理的果实其色泽、风味和口感均优于对照。

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The effects of 1-mcp treatment of different concentrations on physiology changes and fresh-keeping of winter jujube under cold temperature were studied.

研究了在冷藏条件下不同浓度的1 - MCP处理对冬枣的生理变化及保鲜效果的影响。

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The effects of different concentration 1-MCP treatment on the fruit of Mopan persimmons during Hypobaric refrigeration were studied by analysis of storage and physiological properties of the fruit.

以磨盘柿为试材，通过对不同浓度1-甲基环丙烯（1．MCP）处理果实在减压冷藏期间主要生理生化指标、贮藏品质变化规律的分析，探讨了1-MCP处理对果实减压冷藏保鲜效果的影响。

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