Objective This study aims to investigate the effect of different treatment ways of 1-methylcyclopropene (1-MCP) on the freshness preservation effect of Brassila Chinensis L.

Methods After forced cold-air pre-cooling, Brassica Chinensis L. was stored with both 1-MCP fumigation treatment (Group A) and slow-release action (Group B), while untreated Brassica Chinensis L. was used as a control (Group CK). Brassica Chinensis L. was stored in a refrigerator at 6 ℃, the change of appearance, quality and aging indexes were measured every 3 days.

Results The results showed that 1-MCP treatment significantly inhibited the increase of weight loss rate of Brassila Chinensis L. compared with CK group, and the weight loss rate of group A was 2.01% lower than that of group B at 18 d of storage. 1-MCP treatment can inhibited the increase of L*, b* values and decrease of the chlorophyll content during the storage period, thereby retarding the yellowing and deterioration of the leaf blades to a certain extent, and the inhibition effect of group B was better than that of group A. In terms of quality, Group B maintained a relatively higher content of soluble solids, ascorbic acid, and soluble proteins compared to the other two groups. In addition,1-MCP slow-release treatment inhibit the accumulation of malondialdehyde content and the increase of cell membrane permeability more effectively, delayed the arrival of activities peak of peroxidase and catalase, and inhibited the decline of POD activity in the late storage period.

Conclusion 1-MCP fumigation treatment was superior to the slow release in maintaining appearance and suppressing weight loss during the late storage period, but the slow release maintained the better quality and antioxidant properties of Brassila Chinensis L. during low temperature storage.