Effect of 1-MCP Treatment Combined with Laser Microporous Film Packing on the Preservation Effect of Honey Peach Fruit
In this study, “Xiahui 8” honey peach fruit was used as a test material to investigate the synergistic preservation effect of 1-methylcyclopropene (1-MCP) and laser microporous film (LMF). The peach fruits were fumigated with 2 μL/L 1-MCP for 24 h, then packed in LMF. The results showed that 1-MCP+L...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120144 |
| _version_ | 1798017553737449472 |
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| author | Sijia PENG Renying YU Xiuzi TONG Xuerui LI Hong LI Lijuan YU Haibo LUO |
| author_facet | Sijia PENG Renying YU Xiuzi TONG Xuerui LI Hong LI Lijuan YU Haibo LUO |
| author_sort | Sijia PENG |
| collection | DOAJ |
| description | In this study, “Xiahui 8” honey peach fruit was used as a test material to investigate the synergistic preservation effect of 1-methylcyclopropene (1-MCP) and laser microporous film (LMF). The peach fruits were fumigated with 2 μL/L 1-MCP for 24 h, then packed in LMF. The results showed that 1-MCP+LMF significantly reduced the respiratory intensity and weight loss of peach during cold storage (P<0.05), which were 18.84 mg CO2/kg·h and 17.87% lower than the control at 35 d, respectively. Soluble solid content increased from 7.92% at the beginning of storage to 8.38% at the end of storage time, while it increased to 10.04% in the control; ascorbic acid content was 3.39 times higher than that of control at the end of storage. Superoxide dismutase, catalase and ascorbate oxidase activities were significantly higher than the control (P<0.05), thus reducing the accumulation of H2O2, with the H2O2 contents being 78.86% of the control after 35 d of storage. At the same time, 1-MCP+LMF also inhibited polygalacturonase and β-glucosidase activities, which in turn delayed the decrease in protopectin content and the increase in soluble pectin content, maintaining the high hardness of peach fruit. The hardness at the end of storage was 42.88% of the initial hardness, compared to 24.56% in the control. These results indicate that 1-MCP treatment combined with laser microporous film packaging can significantly reduce the weight loss and decay rate, delay the decline of nutritional quality, and inhibit physiological and biochemical metabolic activities of peach during cold storage, and thereby extending its shelf-life up to 28 days at 5 ℃. |
| first_indexed | 2024-04-11T16:09:12Z |
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| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:09:12Z |
| publishDate | 2022-09-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-0985b03c171b41fd9481d584a1d833612022-12-22T04:14:44ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-09-01431736337010.13386/j.issn1002-0306.20211201442021120144-17Effect of 1-MCP Treatment Combined with Laser Microporous Film Packing on the Preservation Effect of Honey Peach FruitSijia PENG0Renying YU1Xiuzi TONG2Xuerui LI3Hong LI4Lijuan YU5Haibo LUO6School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, ChinaSchool of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, ChinaSchool of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, ChinaInstitute of Agro-products Processing, Yunnan Academy of Agricultural Sciences, Kunming 650221, ChinaInstitute of Agro-products Processing, Yunnan Academy of Agricultural Sciences, Kunming 650221, ChinaInstitute of Agro-products Processing, Yunnan Academy of Agricultural Sciences, Kunming 650221, ChinaSchool of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, ChinaIn this study, “Xiahui 8” honey peach fruit was used as a test material to investigate the synergistic preservation effect of 1-methylcyclopropene (1-MCP) and laser microporous film (LMF). The peach fruits were fumigated with 2 μL/L 1-MCP for 24 h, then packed in LMF. The results showed that 1-MCP+LMF significantly reduced the respiratory intensity and weight loss of peach during cold storage (P<0.05), which were 18.84 mg CO2/kg·h and 17.87% lower than the control at 35 d, respectively. Soluble solid content increased from 7.92% at the beginning of storage to 8.38% at the end of storage time, while it increased to 10.04% in the control; ascorbic acid content was 3.39 times higher than that of control at the end of storage. Superoxide dismutase, catalase and ascorbate oxidase activities were significantly higher than the control (P<0.05), thus reducing the accumulation of H2O2, with the H2O2 contents being 78.86% of the control after 35 d of storage. At the same time, 1-MCP+LMF also inhibited polygalacturonase and β-glucosidase activities, which in turn delayed the decrease in protopectin content and the increase in soluble pectin content, maintaining the high hardness of peach fruit. The hardness at the end of storage was 42.88% of the initial hardness, compared to 24.56% in the control. These results indicate that 1-MCP treatment combined with laser microporous film packaging can significantly reduce the weight loss and decay rate, delay the decline of nutritional quality, and inhibit physiological and biochemical metabolic activities of peach during cold storage, and thereby extending its shelf-life up to 28 days at 5 ℃.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120144honey peachpostharvestsoftenreactive oxygen species metabolismshelf-life |
| spellingShingle | Sijia PENG Renying YU Xiuzi TONG Xuerui LI Hong LI Lijuan YU Haibo LUO Effect of 1-MCP Treatment Combined with Laser Microporous Film Packing on the Preservation Effect of Honey Peach Fruit Shipin gongye ke-ji honey peach postharvest soften reactive oxygen species metabolism shelf-life |
| title | Effect of 1-MCP Treatment Combined with Laser Microporous Film Packing on the Preservation Effect of Honey Peach Fruit |
| title_full | Effect of 1-MCP Treatment Combined with Laser Microporous Film Packing on the Preservation Effect of Honey Peach Fruit |
| title_fullStr | Effect of 1-MCP Treatment Combined with Laser Microporous Film Packing on the Preservation Effect of Honey Peach Fruit |
| title_full_unstemmed | Effect of 1-MCP Treatment Combined with Laser Microporous Film Packing on the Preservation Effect of Honey Peach Fruit |
| title_short | Effect of 1-MCP Treatment Combined with Laser Microporous Film Packing on the Preservation Effect of Honey Peach Fruit |
| title_sort | effect of 1 mcp treatment combined with laser microporous film packing on the preservation effect of honey peach fruit |
| topic | honey peach postharvest soften reactive oxygen species metabolism shelf-life |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120144 |
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