Effects of 1-methylcyclopropene (1-MCP) and ethylene on lignification and postharvest quality of Cili (Rosa sterilis D. shi) fruit

Cili (Rosa sterilis D. shi) fruit is appealing to consumers due to its sensorial and nutritional characteristics. However, postharvest lignification leads to the loss of acceptance and edible quality of the fruit. In this study, the effects of postharvest treatment with 1.0 mu L L-1 1-methylcyclopropene (1-MCP) and 100 mu L L-1 ethylene on lignification and the postharvest quality of Cili fruit were investigated by analysing lignin metabolism, sucrose metabolism, and cell wall enzyme activities. The results showed that ethylene facilitated an increase in the respiration rate and weight loss of the fruit, promoted the activities of cell wall-related enzymes, including cellulase, sucrose synthase, beta-galactosidase, phenylalanine ammonialyase and peroxidase, and accelerated the accumulation of total polyphenols and lignin. By contrast, 1-MCP had the opposite effects. Together, these findings show that 1-MCP can maintain the quality of Cili fruit by inhibiting lignification, while ethylene may play an important role in the lignification process.