Synergistic effects of 1-MCP and hot air treatments on delaying softening and promoting anthocyanin biosynthesis in nectarines
Wanli Zhang, Haitao Jiang, Yiqin Zhang, Jiankang Cao and Weibo Jiang
Postharvest Biology and Technology, Volume 180, October 2021, 111598
2021
บทคัดย่อ
The effects of 1-MCP, hot air (HA), and 1-MCP+HA treatments on softening and anthocyanin biosynthesis in nectarines during storage at 25 °C for 8 d were investigated. The results showed that 1-MCP and 1-MCP+HA treatments maintained the firmness and cell wall contents and reduced the activities of cell wall-modifying enzymes, including polygalacturonase, β-galactosidase (β-GAL), cellulase, and pectin methylesterase (PME) in nectarines. Furthermore, transmission electron microscopy of the cell walls showed that 1-MCP and 1-MCP+HA treatments maintained their structural integrity. HA and 1-MCP+HA treatments stimulated the accumulation of anthocyanins and accelerated the reddening of the flesh, possibly through increased activity of enzymes, including flavanone 3-hydroxylase, dihydroflavonol 4-reductase, and uridine diphosphate flavonoid 3-O-glucosyltransferase. Collectively, our results may shed new light on optimizing 1-MCP application for delaying softening of fruit.