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Effect of combined heat and 1-MCP treatment on the quality and antioxidant level of peach fruit during storage

文献类型： 外文期刊

作者： Huan, Chen 1 ; An, Xiujuan 1 ; Yu, Mingliang 2 ; Jiang, Li 1 ; Ma, Ruijuan 2 ; Tu, Mingmei 1 ; Yu, Zhifang 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Hort, Nanjing 210095, Jiangsu, Peoples R China

关键词： Peach fruit; Treatment; Storage temperature; Antioxidant enzyme; Oxidative stress

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：5.537； 五年影响因子：5.821 ）

ISSN： 0925-5214

年卷期： 2018 年 145 卷

页码：

收录情况： SCI

摘要： Peach fruit undergo a fast ripening and senescence after harvest, which results in fruit quality deterioration. In this study, a combined treatment with hot water and 1-MCP (HM) was applied to peach fruit to investigate its effect on the quality and antioxidant level during room temperature (RT) storage and low temperature (LT) storage. HM treatment is effective in slowing fruit softening, increasing total soluble solids (TSS) concentration and delaying fruit senescence during RT storage. However, HM treatment has no positive effect on delaying fruit senescence during LT storage, and even decreases fruit sweetness during the late stage of LT storage. Moreover, HM treatment can induce a short-term oxidative stress on the first day of both storages. However, during the late stage of RT storage, HM treatment reduces electrolyte leakage (EL) and suppresses reactive oxygen species (ROS) accumulation by enhancing the antioxidant ability at enzymatic and transcriptional levels in peach fruit. In contrast, HM treatment causes higher EL and ROS level and induces antioxidant activity only at the enzymatic level during the late stage of LT storage. In conclusion, HM treatment is more effective at improving fruit quality and suppressing oxidative stress for fruit at RT, compared with fruit stored at LT.

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