Effects of 1-methylcyclopropene on skin greasiness and quality of 'Yuluxiang' pear during storage at 20°C

文献类型： 外文期刊

第一作者： Yu, Wanting

作者： Yu, Wanting;Zhang, Xinnan;Yan, Weiwei;Sun, Xiaonan;Wang, Yang;Jia, Xiaohui

作者机构：

关键词： 'Yuluxiang' pear; skin greasiness; 1-methylcyclopropene; storage quality

期刊名称：JOURNAL OF INTEGRATIVE AGRICULTURE （ 影响因子：4.6； 五年影响因子：4.5 ）

ISSN： 2095-3119

年卷期： 2024 年 23 卷 7 期

页码：

收录情况： SCI

摘要： During storage at 20 degrees C, specific pear cultivars may exhibit a greasy texture and decline in quality due to fruit senescence. Among these varieties, 'Yuluxiang' is particularly susceptible to peel greasiness, resulting in significant economic losses. Therefore, there is an urgent need for a preservative that can effectively inhibit the development of greasiness. Previous studies have demonstrated the efficacy of 1-methylcyclopropene (1MCP) in extending the storage period of fruits. We hypothesize that it may also influence the occurrence of postharvest peel greasiness in the 'Yuluxiang' pears. In this study, we treated 'Yuluxiang' pears with 1-MCP. We stored them at 20 degrees C while analyzing the composition and morphology of the surface waxes, recording enzyme activities related to wax synthesis, and measuring indicators associated with fruit storage quality and physiological characteristics. The results demonstrate that prolonged storage at 20 degrees C leads to a rapid increase in skin greasiness, consistent with the observed elevations in L*, greasiness score, and the content of total wax and greasy wax components. Moreover, there were indications that cuticular waxes underwent melting, resulting in the formation of an amorphous structure. In comparison to controls, the application of 1-MCP significantly inhibited increments in L* values as well as grease scores while also reducing accumulation rates for oily waxes throughout most stages over its shelf period, additionally delaying transitions from flaky-wax structures towards their amorphous counterparts. During the initial 7 d of storage, several enzymes involved in the biosynthesis and metabolism of greasy wax components, including lipoxygenase (LOX), phospholipase D (PLD), and beta-ketoacyl-CoA synthase (KCS), exhibited an increase followed by a subsequent decline. The activity of LOX during early shelf life (0-7 d) and the KCS activity during middle to late shelf life (14-21 d) were significantly suppressed by 1-MCP. Additionally, 1-MCP effectively maintained firmness, total soluble solid (TSS) and titratable acid (TA) contents, peroxidase (POD), and phenylalanine ammonia-lyase (PAL) activities while inhibiting vitamin C degradation and weight loss. Furthermore, it restrained polyphenol oxidase (PPO) activity, ethylene production, and respiration rate increase. These findings demonstrate that 1-MCP not only delays the onset of peel greasiness but also preserves the overall storage quality of 'Yuluxiang' pear at a temperature of 20 degrees C. This study presents a novel approach for developing new preservatives to inhibit pear fruit peel greasiness and provides a theoretical foundation for further research on pear fruit preservation.

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