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Improving the Surface Color and Delaying Softening of Peach by Minimizing the Harmful Effects of Ethylene in the Package

文献类型： 外文期刊

作者： Zhou, Hongsheng 1 ; Ma, Siyu 3 ; Zhao, Jing 2 ; Gao, Ying 2 ; Huang, Wen 4 ; Zhang, Yingtong 1 ; Ling, Jun 1 ; Zhou, Qian 2 ; Li, Pengxia 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Nanjing 210014, Peoples R China

2.Shenyang Agr Univ, Dept Food Sci, Shenyang 110866, Peoples R China

3.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

4.Nanjing Inst Vegetable Sci, Nanjing 210042, Peoples R China

关键词： peach; modified atmosphere packaging; ethylene absorbent; firmness; anthocyanin

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 14 期

页码：

收录情况： SCI

摘要： Peach is a typical ethylene-sensitive fruit, and low levels of ethylene can accelerate softening during storage. In this study, we used an ethylene absorbent (EA) and 1-methylcyclopropene (1-MCP) to minimize the detrimental impact of ethylene on the quality of peaches in modified atmosphere packaging (MAP), and analyzed fruit firmness, color change, anthocyanin content, and the expression patterns of cell wall metabolism-related genes and anthocyanin synthesis-related genes during storage. The results showed that ethylene in the MAP package decreased the firmness and total anthocyanin content of the peaches, while MAP combined with EA (MAP+EA) treatment effectively maintained the firmness of the peaches and counteracted the inhibition of anthocyanin accumulation in the peach skin by ethylene. In addition, the peaches treated with MAP+EA exhibited higher a* values, lower weight loss, and lower activities of cell-wall-modifying enzymes. Meanwhile, MAP+EA treatment also significantly increased the expression of color-related genes such as flavonoid 3 '-hydroxylase gene (F3 ' H), dihydroflavonol 4-reductase (DFR), anthocyanidin synthase (ANS), and UDP-flavonoid 3-O-glucosyltransferase (UFGT). Furthermore, a good synergistic effect was observed between 1-MCP and EA in delaying softening and promoting coloring of peach fruit in the MAP package. The combination of 1-MCP and EA treatment may have the potential to alleviate softening and improve the color and quality of post-harvest fruit during storage.

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