Effect of 1-Methylcyclopropene Treatment on Firmness Change of Postharvest Plum Fruit and Underlying Mechanism

doi:10.7506/spkx1002-6630-20190128-235

Abstract

Abstract:

In order to investigate the firmness change of plum fruit after 1-methylcyclopropene (1-MCP) treatment, three native plum cultivars in Chongqing (‘Mai’, ‘Qingcui’ and ‘Waizui’) were treated with 1-MCP at 5 μL/L for 6 h at room temperature, and then stored at 0 ℃. Changes in firmness, substances and enzyme activities related to firmness and other fruit quality attributes during storage were measured. Results showed that 5 μL/L 1-MCP treatment could effectively inhibit the reduction in protopectin and the formation of water-soluble pectin, repress the activity of pectin methylesterase and polygalacturonase, and slow the increase in a* and the decrease in soluble solids content (SSC), titratable acidity (TA), vitamin C content and fruit firmness. These results preliminarily revealed the underlying mechanism by which 1-MCP treatment could delay the decline of firmness, which will provide a theoretical basis for hardness and quality maintenance in postharvest plum fruit.

Key words: plum fruit, 1-methylcyclopropene, pectin, firmness, quality

CLC Number:

TS255.36

CHEN Ou, WU Xueying, DENG Lili, ZENG Kaifang. Effect of 1-Methylcyclopropene Treatment on Firmness Change of Postharvest Plum Fruit and Underlying Mechanism[J]. FOOD SCIENCE, 2020, 41(3): 185-191.

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Effect of 1-Methylcyclopropene Treatment on Firmness Change of Postharvest Plum Fruit and Underlying Mechanism

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