FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (1): 250-256.doi: 10.7506/spkx1002-6630-20191202-006

• Packaging & Storage • Previous Articles     Next Articles

Effect of Preharvest 1-Methylcyclopene Application on Superficial Scald and Antioxidant Capacity of ‘Bartlett’ Pears during Shelf Life

LI Yingli, ZHANG Shaoying, DONG Yu   

  1. (1. Pear Engineering and Technology Research Center of Hebei Province, College of Horticulture, Hebei Agricultural University, Baoding 071001, China; 2. Mid-Columbia Agricultural Research and Extension Center, Oregon State University, Hood River 97031, USA; 3. College of Food Science, Shanxi Normal University, Linfen 041004, China)
  • Published:2021-01-18

Abstract: This study determined the effect of preharvest 1-methylcyclopene (1-MCP) treatment on superficial scald and related antioxidants and antioxidant enzymes in ‘Bartlett’ pears during shelf life, so as to take measures to controll incidence of superficial scald. Results showed that spraying 300 mg/L 1-MCP at 15 d before harvest reduced superficial scald index, retarded the onset of superficial scald, and extended storage life by 1 month as compared to the control group (distilled water treatment). 1-MCP treatment inhibited respiration and ethylene production rates, reduced the contents of α-farnesene and conjugated trienols (CTols) in peel and delayed the peak of ethylene production. In addition, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and the contents of anthocyanins, total flavonoids, and total polyphenols were significantly increased at the middle and late stage of storage in 1-MCP treated fruit. 1-MCP inhibited the loss of ascorbate peroxidase (APX) and catalase (CAT) activities, improved peroxidase (POD) activity in the late stage of storage, and reduced membrane lipid peroxidation and the accumulation of malondialdehyde (MDA).

Key words: ‘Bartlett’ pears; 1-methylcyclopene; superficial scald; antioxidants; antioxidant enzymes

CLC Number: