Effects of 1-MCP on fruit quality and core browning in 'Yali' pear during cold storage

文献类型： 外文期刊

第一作者： Cheng, Yudou

作者： Cheng, Yudou;Liu, Liqin;Feng, Yunxiao;Dong, Yu;Guan, Junfeng;Cheng, Yudou;Liu, Liqin;Feng, Yunxiao;Dong, Yu;Guan, Junfeng

作者机构：

关键词： 1-methylcyclopropene; Core browning; Phenolics; Polyphenol oxidase

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：3.463； 五年影响因子：3.672 ）

ISSN： 0304-4238

年卷期： 2019 年 243 卷

页码：

收录情况： SCI

摘要： 'Yali' pear (Pyrus bretschneideri Rehd. cv. Yali) is susceptible to core browning after a long term of cold storage. In this study, the effects of 1-methylcyclopropene (1-MCP) with different concentrations (0, 0.25, 0.5, 1.0 mu L L-1) on the quality and core browning of 'Yali' pear fruit were investigated. The results showed that 1-MCP significantly reduced the ethylene production, kept higher firmness and titratable acidity (TA) content, and lowered core browning. Moreover, the most effective concentration of 1-MCP was found at 1.0 mu L L-1. Compared with control, 1.0 mu L L-1 1-MCP treatment decreased the content of H2O2, while maintained higher levels of ascorbic acid (MA) and glutathione (GSH) of core, and meanwhile, it reduced phenolics content and polyphenol oxidase (PPO) activity of core. In addition, among the four encoded the enzyme of PPO genes (PbPPO1, PbPPO4, PbPPO5 and PbPPO6), the expressions of PbPPO1 and PbPPO5 were markedly inhibited by 1-MCP. It suggested that 1-MCP could effectively keep fruit quality, and inhibit core browning which was resulted from the inhibition on accumulation of reactive oxygen species, reduction on phenolics content, PPO activity and its associated genes (PbPPO1 and PbPPO5) expression of core in 'Yali' pear during cold storage.

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