Regulation effects of 1-MCP combined with flow microcirculation of sterilizing medium on peach shelf quality
文献类型： 外文期刊
作者： Du, Meijun 1 ; Jia, Xiaoyu 1 ; Li, Jiangkuo 2 ; Li, Xihong 1 ; Jiang, Jianan 1 ; Li, Haideng 1 ; Zheng, Yanli 1 ; Liu, Zh 1 ;
作者机构： 1.Tianjin Univ Sci & Technol, Coll Food Engn & Biotechnol, State Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China
2.Natl Engn & Technol Res Ctr Preservat Agr Prod, Tianjin Key Lab Postharvest Physiol & Storage Agr, Tianjin 300384, Peoples R China
3.Xinjiang Red Flag Slope Agr Dev Grp Co Ltd, Xinjiang 843000, Peoples R China
关键词： Peach; 1-Methylcyclopropene (1-MCP); Ozone; TiO2 photocatalytic; Epsilon-polylysine (epsilon-PL); Microcirculation
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： 2020 年 260 卷
页码：
收录情况： SCI
摘要： Physiological senescence and quality deterioration of peach after harvest were the restrict factors of peach shelf quality. M an ethylene inhibitor, 1-Methylcyclopropene (1-MCP) can effectively dealy fruit ripening and senescence, and improve storage quality. However, studies showed that the effect of fruit preservation by only using 1-MCP is unsatisfactory. Therefore, in this study, 1-MCP combined with sterilizing medium including ozone, TiO2 photocatalytic and epsilon-polylysine (epsilon-PL) was applied for enhancement of preservative ability with safety and pollution-free. The flow microcirculation was used for enhancing the effect of sterilizing medium. Results showed that all these three treatment methods can enhance the shelf quality of peach fruit. Among them, the combination treatment of 1-MCP and ozone played a more active role in inhibiting decay, respiration, ethylene production, decline of nutrients such as organic acids and soluble solids. Moreover, it maintained bright color value and cell integrity of peach fruit. In addition, the combined treatment of 1-MCP and ozone had significant effects on inducing resistance in fruit and slowing down membrane lipid peroxidation. In conclusion, 1-MCP combined with ozone was an effective method to delay the senescence and improve the storage shelf quality of fruit, which is beneficial to the guidance of production practice and has potential application prospects in fruit preservation.
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