Effects of 1-Methylcyclopropene Combined with Konjac Glucomannan/κ-Carrageenan Coating Treatment on the Quality of Pears during Shelf Life

doi:10.7506/spkx1002-6630-20240326-196

FOOD SCIENCE ›› 2025, Vol. 46 ›› Issue (10): 249-256.doi: 10.7506/spkx1002-6630-20240326-196

• Packaging & Storage • Previous Articles Next Articles

Effects of 1-Methylcyclopropene Combined with Konjac Glucomannan/κ-Carrageenan Coating Treatment on the Quality of Pears during Shelf Life

ZHANG Yi, WANG Jiayi, HUANG Wen, ZHANG Yingtong, LING Jun, LI Pengxia, CHENG Shunchang, YANG Qingsong, ZHOU Hongsheng

(1. Key Laboratory of Agricultural Products Cold Chain Logistics Technology, Ministry of Agriculture and Rural Affairs, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2. Food Science College, Shenyang Agricultural University, Shenyang 110866, China; 3. Nanjing Institute of Vegetable Science, Nanjing 210042, China; 4. Institute of Pomology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 5. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

Online:2025-05-25 Published:2025-05-07

Abstract

Abstract: In order to study the effect of 1-methylcyclopropene (1-MCP) combined with konjac glucomannan/κ-carrageenan (KGM/KC) coating treatment on the preservation of pears, ‘Sucui 1’ pears subjected to one of four treatments: water (control), 1-MCP, KGM/KC coating, and 1-MCP + KGM/KC coating was evaluated for quality and reactive oxygen species metabolism during shelf life. The results showed that both 1-MCP and KGM/KC coating treatments delayed the decline in the quality of ‘Sucui 1’ pears. Compared with the single treatments, 1-MCP + KGM/KC coating treatment reduced the postharvest respiration intensity and ethylene release rate, and improved the activities of antioxidant enzymes such as superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT). Furthermore, it significantly inhibited the production rate of superoxide anion radical, reduced the accumulation of H2O2 and malondialdehyde (MDA), and delayed the decrease in the hardness and the contents of ascorbic acid, soluble sugar and titrable acid in pear fruits. In conclusion, KGM/KC treatment could maintain the quality of ‘Sucui 1’ pears during shelf life, and 1-MCP + KGM/KC coating treatment could more effectively delay the quality decline and extend the shelf life of ‘Sucui 1’ pears, providing a reference for its application in post-harvest preservation of pears.

Key words: 1-methylcyclopropene; konjac glucomannan; κ-carrageenan; coating; pear; shelf life

CLC Number:

TS255.3

ZHANG Yi, WANG Jiayi, HUANG Wen, ZHANG Yingtong, LING Jun, LI Pengxia, CHENG Shunchang, YANG Qingsong, ZHOU Hongsheng. Effects of 1-Methylcyclopropene Combined with Konjac Glucomannan/κ-Carrageenan Coating Treatment on the Quality of Pears during Shelf Life[J]. FOOD SCIENCE, 2025, 46(10): 249-256.

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Effects of 1-Methylcyclopropene Combined with Konjac Glucomannan/κ-Carrageenan Coating Treatment on the Quality of Pears during Shelf Life

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