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Effect of 1-MCP on Cold Storage Quality and Redox State of Postharvest Peach Fruits

QIAN Chun-lu，MI Hong-bo，HE Zhi-ping，ZHAO Yu-ying，MAO Lin-chun   

  1. 1. School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China；
    2. School of Agricultural and Food Science, Zhejiang Agricultural and Forest University, Lin’an 311300, China；
    3. College of Horticulture and Garden, Yangtze University, Jingzhou 434025, China
  • Online:2013-06-25 Published:2013-06-17

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Abstract:

In order to explore the effect of 1-methylcyclopropene (1-MCP) treatment on the quality and redox state of peach
fruits, ‘Yanhong’ peach fruits were treated with 0, 0.25, 0.5 μL/L and 1 μL/L 1-MCP, and stored at (4 ± 1) ℃ for 21 days
and then transferred to (20 ± 1) ℃ for 3 days. The results indicated that 1-MCP treatment reduced respiration rate, ethylene
production, weight loss rate and electrolyte leakage, and remarkably kept fruit firmness and color. The 1-MCP treatment
at a dose of 1 μL/L had the most significant effect (P ＜ 0.05). Meanwhile, 1-MCP treatment could maintain fruit peel and
flesh ascorbate (ASC) content and ASC/dehydroascorbate ratio, inhibit the increase of fruit peel glutathione (GSH)
content and GSH/ oxidized glutathione ratio, thus causing the decrease of these in fruit flesh. In conclusion, the 1-MCP
treatment at 1 μL/L showed the most significant benefit to peach cold storage, which may be related to antioxidant capacity.

Key words: peach, 1-methylcyclopropene (1-MCP), cold storage quality, redox state