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Synergy of Nitric Oxide and 1-Methylcyclopropene Treatment in Prolong Ripening and Senescence of Peach Fruit

文献类型： 外文期刊

作者： Wu, Xiaoqin 1 ; Yuan, Jiawei 1 ; Wang, Xiaoqing 1 ; Yu, Mingliang 3 ; Ma, Ruijuan 3 ; Yu, Zhifang 2 ;

作者机构： 1.Changshu Inst Technol, Coll Biol & Food Engn, Suzhou 215500, Peoples R China

2.Nanjing Agr Univ, Coll Food Sci & Engn, Nanjing 210095, Peoples R China

3.Jiangsu Acad Agr Sci, Inst Pomol, Jiangsu Key Lab Hort Crop Genet Improvement, Nanjing 210014, Peoples R China

关键词： fruit storage; antioxidant capacity; phenolic compounds; gene expression

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2021 年 10 卷 12 期

页码：

收录情况： SCI

摘要： Peach is a putrescible fruit thus drastically restricting its postharvest storage life. In recent years, the application of 1-methylcyclopropene (1-MCP) and nitric oxide (NO) in postharvest fruit quality control has received considerable attention and investigative efforts due to the advantages of using relatively low concentrations and short-time treatment duration. In the present study, the effects of various 1-MCP and NO treatments on peach fruit (Prunus persica L. cv. Xiahui-8) stored at 25 degrees C were evaluated and compared. Results indicated that the combination treatment with both chemical agents (MN) was most effective in postponing peach ripening and preserving fruit quality, followed by 1-MCP and NO treatment alone. We also demonstrated that NO could delay fruit senescence mainly by stimulating antioxidant enzymes, while 1-MCP overly outperformed NO in the treatment of 'Xiahui-8 ' peach in slowing down respiration rate, inhibiting ethylene production, maintaining high firmness and reducing ROS content. NO treatment showed a greater influence on phenolic compounds than 1-MCP especially anthocyanins, flavanones and flavones according to LC/MS analysis. The phenolic change in MN group were highly associated to NO treatment. Through this study we provide informative physiological, biochemical and molecular evidence for the beneficial effects of the combined 1-MCP and NO treatment on peach fruit based on a functional synergy between these two chemical agents.

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