Effects of 1-methylcyclopropene and abscisic acid treatments on texture properties and microstructures of postharvest tangerine (Citrus reticulata cv. Orah)

文献类型： 外文期刊

第一作者： Qin, Ziyi

作者： Qin, Ziyi;Pan, Jiali;Li, Jing;Khoo, Hock Eng;Dong, Xinhong;Li, Jing;Khoo, Hock Eng;Dong, Xinhong;Sun, Jian;Sun, Jian

作者机构：

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.609； 五年影响因子：2.61 ）

ISSN： 0145-8892

年卷期： 2022 年 46 卷 7 期

页码：

收录情况： SCI

摘要： This study aimed to investigate the effects of 1-methylcyclopropylene (1-MCP) and abscisic acid (ABA) treatments on the postharvest tangerine variety Orah. The whole fruit was treated separately with 0.6 mu l/L 1-methylcyclopropylene and 20 mg/L abscisic acid. The fruit was subjected to texture analysis, whereas fruit peel was obtained for microstructure observation. Correlation and principal component analyses showed that 1-MCP treatment could maintain a good peel texture. ABA treatment accelerated fruit senescence and caused the deterioration of the textural properties of the fruit. The data showed that 1-MCP treatment maintained the integrity and compactness of the peel structure. The peel of the fruit treated with 1-methylcyclopropylene also had a uniform thickness after storing at ambient temperature for 20 days. The peel tissue of fruit treated with ABA was more prone to collapse and structural disorder. These findings suggested that 1-methylcyclopropylene treatment was an effective way to prevent the deterioration of Orah tangerines. Novelty impact statement This study compared the effect of 1-methylcyclopropylene (1-MCP) and abscisic acid (ABA) treatments on the postharvest tangerine variety Orah. The changes in texture and ultrastructure of the Orah tangerine during the postharvest storage were the first studied tangerine variety. 1-MCP maintained the texture characteristic and delayed softening of the Orah tangerine, whereas ABA treatment accelerated the fruit ripening and senescence.

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