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Synergistic effect of 1-methylcyclopropene and carvacrol on preservation of red pitaya (Hylocereus polyrhizus)

文献类型： 外文期刊

作者： Liu, Ruiling 1 ; Gao, Haiyan 1 ; Chen, Hangjun 1 ; Fang, Xiangjun 1 ; Wu, Weijie 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Zhejiang, Peoples R China; Minist Agr & Rural Affairs, Key Lab Post Harvest Handling Fruits, Hangzhou 310021, Zhejiang, Peoples R China; Key Lab Fruits & Vegetables Postharvest & Proc Te, Hangzhou 310021, Zhejiang, Peoples R China

关键词： Red pitaya; 1-MCP; Carvacrol; Antioxidant system; Ultrastructure

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 283 卷

页码：

收录情况： SCI

摘要： Pitaya fruit is susceptible to fungal attack and shrivelling during storage. This study investigated the individual and combined effect of 1-methylcyclopropene (1-MCP) and carvacrol (CVR) on red pitaya. Fruits were treated with 1 mu L L-1 1-MCP, 20 mu L L-1 CVR or their combination (1-MCP + CVR), and then storage at 7 degrees C for 30 days. 1-MCP + CVR was more effective in suppressing decay and maintaining quality during storage than individual treatment of 1-MCP or CVR. In addition, 1-MCP + CVR treatment led to decreased levels of O-2(center dot-), H2O2, and lipid peroxidation, concomitant with increased activities of superoxide dismutase, catalase, and ascorbate peroxidase, and elevated total phenolic content, as compared to the individual application. Moreover, transmission electron microscopy observation showed that the combined treatment protected cell ultrastructure from oxidative damage. This study suggests 1-MCP combined with CVR may be a useful method for the preservation of pitaya fruit.

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