Effect of 1-MCP on Peach Fruit Quality and Physio-Biochemical Characteristics of 'Xiahui 8' with Different Maturity during Storage

被引：0
|
作者：
Hou J. [1 ]
Zhu L. [1 ]
Wang J. [1 ]
Liu S. [1 ]
Yu Z. [1 ]
机构：
[1] College of Food Science and Technology, Nanjing Agricultural Univercity, Nanjing
来源：
Yu, Zhifang (yuzhifang@njau.edu.cn) | 1600年 / Editorial Department of Science and Technology of Food Science卷 / 42期
关键词：
1-methylcyclopropene (1-MCP); biochemical characteristics; peach fruit; physiological; postharvest; storage quality;
D O I：
10.13386/j.issn1002-0306.2020110201
中图分类号：
学科分类号：
摘要：
Peach, a climacteric fruit, has quite short storage period and is prone to chilling injury and lignification. As a common and effective treatment for the quality maintenance of fruit and vegetables, 1-MCP is used in postharvest practice. Taking 'Xiahui No. 8' as the experimental material, the effect of 1-methylcyclopropene (1-MCP) treatment (10 μL/L, 12 h) on the quality and physio-biological impacts of peach fruits with two maturities during storage at 20 ℃ was investigated. The results showed that the 1-MCP treatments could inhibit the respiration intensity and ethylene release of the two-mature fruits. On the 4th day of storage, the respiration intensity of the low and high maturity fruits of the 1-MCP treatment was 12.16 mg·kg-1·h-1and 12.82 mg·kg-1·h-1 lower than the control. Compared with the control, the peak value of ethylene decreased by 18.43% and 15.88%. The hardness, reduced ascorbic acid (RASA) and glutathione (RGSH) contents of the 1-MCP-treated fruits were all higher than those of the corresponding control group; simultaneous the treatments could inhibit malondialdehyde (MDA) accumulation, at the end of storage, MDA content of low maturity treatment and control group were 2.35 μmol·g-1FW and 2.54 μmol·g-1FW, meanwhile, compared with the control group, the activities of succinate dehydrogenase and cytochrome oxidase of high maturity treatment were maintained at 0.47 and 2.80 U ·min-1·g-1FW at the end of storage. The activities of peroxidase and superoxide dismutase were delayed in low maturity treatment, and the activities of succinate dehydrogenase and cytochrome oxidase were increased by 32.50% and 20.30%. The results showed that 1-MCP treatment could delay the maturity and aging process of 'Xiahui 8' peach fruit, maintained its quality, and generally had a better effect with lower maturity. © 2021 Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：326 / 334
页数：8
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