Effect of 1-methylcyclopropene on chilling injury and quality of peach fruit during cold storage.

Peng Jin, Haitao Shang, Jingjing Chen, Hong Zhu, Yingying Zhao, Yonghua Zheng

Index: J. Food Sci. 76(8) , S485-91, (2011)

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Abstract

The effects of different concentrations (0, 0.1, 0.5, 1, and 5 μL/L) of 1-methylcyclopropene (1-MCP) on chilling injury (CI), fruit quality, and antioxidant enzyme activities in cold-stored peach fruit (Prunus persica Batsch cv Baifeng) were investigated. The results showed that treatment with 0.5 μL/L 1-MCP significantly alleviated CI symptoms, including internal browing (IB) and flesh mealiness (FM), and maintained higher fruit quality. In addition, 1-MCP inhibited the activities of polyphenol oxidase (PPO) and peroxidase (POD), maintained higher activities of antioxidant enzymes and kept the balance of the polygalacturonase (PG)/pectinmethylesterase (PME) ratio. The treatment of 1-MCP markedly inhibited the increase of electrolyte leakage and the accumulation of malondialdehyde and hydrogen peroxide. Thus, 1-MCP (0.5 μL/L) treatment is effective in preventing CI and maintaining overall quality in peach fruit. The effect of 1-MCP on alleviating CI may be due to its capability to enhance antioxidant enzyme activities and to reduce oxidative damage. Practical Application:  Treatment with 0.5 μL/L 1-MCP significantly prevented chilling injury and maintained fruit quality in "Baifeng" peaches. In addition, 1-MCP could enhance antioxidant enzyme activities and alleviate oxidative damage. Thus, 1-MCP has the potential for application in the Asiatic peach industry.© 2011 Institute of Food Technologists®