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The influence of 1-MCP on the fruit quality and flesh browning of 'Red Fuji' apple after long-term cold storage

文献类型： 外文期刊

作者： He, Jingang 1 ; Feng, Yunxiao 1 ; Cheng, Yudou 1 ; Wang, Shen 1 ; Fu, Yaxiong 1 ; Guan, Junfeng 1 ;

作者机构： 1.Hebei Acad Agr & Forestry Sci, Inst Genet & Physiol, Shijiazhuang, Hebei, Peoples R China

2.Hebei Plant Genet Engn Ctr, Shijiazhuang, Hebei, Peoples R China

关键词： Malus x domestica; 1-methylcyclopropylene; storage quality; chlorogenic acid; polyphenol oxidase

期刊名称：JOURNAL OF APPLIED BOTANY AND FOOD QUALITY （ 影响因子：1.483； 五年影响因子：1.818 ）

ISSN： 1439-040X

年卷期： 2021 年 94 卷

页码：

收录情况： SCI

摘要： This study assessed the influence of 1-MCP treatment on the fruit quality and flesh browning of 'Red Fuji' apple at shelf life after long-term cold storage. The 'Red Fuji' fruit were stored at 0 +/- 0.5 degrees C for 270 days after treating with 1.0 mu L L-1 1-methylcyclopropylene (1-MCP). Fruit quality, browning rate of stem-end flesh, chlorogenic acid content, polyphenol oxidase (PPO) activity were analyzed at shelf-life under 20 +/- 0.5 degrees C, the expression profile of ethylene receptors (MdERS1), phenylalnine ammonia lyase genes (MdPAL1, MdPAL2), quinate hydroxycinnamoyl/hydrxycinnamoyl CoA shikimate gene (MdHCT3), polyphenol oxidase genes (MdPPO1, MdPPO5) and lipoxygenase gene (MdLOX) were measured by real-time quantitative PCR. 1-MCP treatment improved the fruit storage quality, decreased stem-end flesh tissue browning, and fruit decay. In addition, the fruit respiration rate and ethylene production rate increased at shelf-life, but this increase could be inhibited by 1-MCP The same rule was observed in the changes of chlorogenic acid content and PPO activity, the expression of MdERS1, MdPAL1, MdPPO1 and MdLOX were inhibited by 1-MCP as well in the stem-end flesh. Thus, 1-MCP treatment improves the fruit quality of 'Red Fuji' apple at shelf-life after long-term cold storage, and inhibits the browning of stem-end flesh by decreasing the chlorogenic acid content and PPO activity. MdPAL1, MdHCT3, MdPPO1 and MdLOX participate in the flesh browning progress.

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