FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 405-410.doi: 10.7506/spkx1002-6630-201018096

• Packaging & Storage • Previous Articles     Next Articles

Effect of 1-MCP and Vacuum Precooling on Fruit Quality and Reactive Oxygen Species Metabolism of Blackberry During Postharvest Periods

ZHAO Qian1,2，WANG You-sheng1,2,*，WANG Zhi-yuan1,2，WANG Gui-xi3，LI Li-ping1,2   

  1. 1. Beijing Key Laboratory of Plant Resources Research and Development, Beijing Technology and Business University, Beijing
    100048, China；2. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and
    Business University, Beijing 100048, China；3. State Forestry Administration Key Laboratory of Tree Breeding and Cultivation,
    Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
  • Received:2010-06-03 Online:2010-09-25 Published:2010-12-29
  • Contact: WANG You-sheng1 E-mail:wangys@th.btbu.edu.cn

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Abstract:

Triple Crown blackberry fruit was treated with 5μg/L 1-MCP and vacuum pre-cooling (10 ℃), respectively, and stored at 0 ℃ for 21 d, and their effect on fruit quality and reactive oxygen species metabolism in blackberry fruit were investigated. Both 1-MCP and vacuum pre-cooling treatments lightened the incline of soluble solids and color L*, a*, b* value of blackberry, and vacuum precooling showed more efficiency than 1-MCP. Both 1-MCP and vacuum pre-cooling treatments could delay the increase of LOX activity and anthocyanin content. However, the 1-MCP reduced the accumulation of malondialdehyde (MDA), the lipid peroxidation product, and delayed the increase of the total reducing power, whereas vacuum pre-cooling could induce the total reducing power and MDA content of blackberry fruit. The results indicated that both 1-MCP and vacuum precooling may be useful to maintain postharvest quality of blackberry fruit and provide longer storage life, whereas the influence on reactive oxygen species metabolism was obviously different.

Key words: blackberry, 1-MCP, vacuum pre-cooling, quality, reactive oxygen species metabolism

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