Effect of Preharvest 1-Methylcyclopene Application on the Superficila Scald and Antioxidant Capactiy of ‘Bartlett’ Pear during Shelf life

Abstract

Abstract: The research determined the effectiveness of preharvest 1-methylcyclopene (1-MCP ) on superficial scald and the related antioxidants content and antioxidant enzymes activity for ‘Bartlett’ pear during shelf shelf. The results showed that the 1-MCP applied 15d before optimal harvest decreased the superficial scald , retarded the time of superficial scald occurrence,and extended the air storage about 1 month. The respiration rate and ethylene production rate were significantly inhibited，as well as the α-farnesene and conjugated trienols(CTols) in pear peel, and the occurrence of the highest of ethylene production rate was retarded by 1-MCP. Meanwhile, the 1,1-diphenyl-2-picrylhydrazyl(DPPH)-radical scavenging activity, anthocyanin, total flavonoid and total polyphenols content were increased in pear fruit treated by 1-MCP. And 1-MCP treatment inhibited the loss of ascorbate peroxidase（APX）and catalase （CAT）activity, improved peroxidase (POD) activity, and reduced the increase in malondialdehyde (MDA) content.

Key words: Pyrus communis, 1-Methylcyclopene, Superficial Scald, Antioxdiants, Antioxdiant Enzymes

CLC Number:

References

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