Outcomes of 1-MCP combined with aerosolization of epsilon-polylysine antimicrobials on storage quality of flat peach
文献类型： 外文期刊
作者： Shao, Limei 1 ; Jia, Xiaoyu 2 ; Zhang, Peng 2 ; Li, Chunyuan 2 ; Li, Jiangkuo 2 ;
作者机构： 1.Shenyang Agr Univ, Dept Food Sci, Shenyang, Peoples R China
2.Tianjin Acad Agr Sci, Inst Agr Prod Preservat & Proc Technol, Tianjin 300384, Peoples R China
3.Natl Engn & Technol Res Ctr Preservat Agr Prod, Tianjin Key Lab Postharvest Physiol & Storage Agr, Tianjin, Peoples R China
期刊名称：JOURNAL OF FOOD SAFETY （ 影响因子：2.449； 五年影响因子：2.361 ）
ISSN： 0149-6085
年卷期： 2022 年 42 卷 6 期
页码：
收录情况： SCI
摘要： Fruit decay and deterioration in overall quality are the main problems of preserving peaches after they are harvested. In this article, the outcomes of 1-MCP combined with polylysine atomization on Xinjiang flat peaches were evaluated. Distilled water atomization treatment, 1,000 mg/L polylysine atomization treatment for 10 min and 1,000 mg/L polylysine atomization treatment for 20 min were employed. Results showed that the combined treatment using 1-MCP and polylysine helped to delay the fruit decay rate, respiration, ethylene production, respiration intensity, organic acids, soluble solids, hardness, and microorganisms. Furthermore, reactive oxygen metabolism of O2- and OH- was inhibited. A combined treatment can effectively improve the antioxidant capacity during almond storage, and thus improve shelf life. Therefore, 1-MCP combined with polylysine atomization treatment is necessary to control fruit rotting and to extent the storage life.
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