1-Methylcyclopropene Treatment on Phenolics and the Antioxidant System in Postharvest Peach Combined with the Liquid Chromatography/Mass Spectrometry Technique
文献类型： 外文期刊
作者： Wu, Xiaoqin 1 ; An, Xiujuan 1 ; Yu, Mingliang 2 ; Ma, Ruijuan 2 ; Yu, Zhifang 1 ;
作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Engn, Nanjing 210095, Jiangsu, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Hort, Nanjing 210014, Jiangsu, Peoples R China
关键词： 1-MCP; peach; LC/MS; polyphenol; gene
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）
ISSN： 0021-8561
年卷期： 2018 年 66 卷 25 期
页码：
收录情况： SCI
摘要： In the present study, the potential effect of 1 -methylcyclopropene (1-MCP) treatment on phenolics and antioxidant capacity in postharvest peach was assessed. Peach fruit (cv. Xiahui-8) treated with 1-MCP or without treatment was stored in 25 degrees C for 2, 4, 6, and 8 days. The phenolic composition and change trend were evaluated by liquid chromatography/ mass spectrometry. The reactive oxygen species production and scavenging capacity against DPPH, O-2(center dot-) , and HO center dot were determined. Gene expression of enzymes in the flavonoid biosynthetic pathway was assayed by quantitative reverse transcription polymerase chain reaction analysis. 1-MCP application inhibited the ethylene and CO2 production and stimulated the total phenol and total flavonoid contents. Total anthocyanin formation may be influenced directly or indirectly by the level of ethylene. The scavenging capacities of DPPH, HO center dot, and O-2(center dot-) after 1-MCP treatment were enhanced. 1-MCP treatment affected the tissue color change, stimulated gene expression of PpaPAL, PpaCHS, PpaF3H, and PpaUFGT, and promoted the biosynthesis of flavonoids and stability of anthocyanin. PpaDFR and PpaUFGT played crucial roles in rapid color change stages. Kaempferol and kaempferol 3-O-galactoside increased distinctively during storage time.
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