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The aim of the present study was to investigate the effect of 1-methylcyclopropene (1-MCP) combined with nano-packaging on quality of pleurotus eryngii stored at 4 ± 1°C for 12 days. Texture, respiration rate, soluble protein, soluble sugar, weight loss, soluble solid, malondialdehyde (MDA) content, polyphenol oxidase (PPO), superoxide dismutase (SOD) and catalase (CAT) activity of treated pleurotus eryngii were determined. The results suggested that 1-MCP treatment combined with nanopackaging reduce respiration rate, weight loss and MDA content, delayed the decrease of soluble protein content, and maintained soluble sugar and soluble solid content of treated pleurotus eryngii during the storage at 4 ± 1°C compared with the untreated samples. The efficiency of the combined treatment (1-MCP ? nano-packaging) was better than that of 1-MCP or nano-packaging alone. Moreover, 1-MCP plus nano-packaging treatment effectively improved SOD and CAT activities, and suppressed the increase of PPO activity in pleurotus eryngii. Therefore, present results indicated that 1-MCP plus nano-packaging treatment may be an effective technology on maintaining commercial quality and lengthening shelf life of pleurotus eryngii.

Blueberry fruit (Vaccinium spp. Berkeley) are popular with people due to the functional components, but they are perishable. The objective of the study was to evaluate the effect of 1-methylcyclopropene (1-MCP) with and without ethylene on ripening and volatile compounds of blueberry fruit. Sensory quality, physicochemical indexes, functional component, antioxidant activity, and principal component analysis of volatile compounds of fruit were detected. The present results indicated that application of ethylene accelerated ethylene production and respiration rate, decreased antioxidant activity and functional components contents of blueberries in comparison with the untreated samples. The degradation effect of ethylene was effectively neutralized by 1-MCP. Treatment of 1-MCP with or without ethylene enhanced firmness, functional components contents, antioxidant activity, and inhibited ethylene production, respiration rate comparing with the control. Furthermore, simultaneous use of ethylene and 1-MCP treatment guaranteed better quality and volatile compounds in blueberry fruit during the whole storage. Practical applications The volatile aroma compounds of blueberries play an important role in enhancing taste. Nevertheless, the use of 1-MCP may reduce the production of aromatic substances, although it can delay the ripening of fruit. Furthermore, consumer difference tests indicated that people can differentiate the 1-MCP-treated apples from the control group. So the commercial application of 1-MCP on fruit is restricted and unfeasible. But a large number of studies on other fruit have shown that combined treatment of 1-MCP and ethylene probably solves this problem. Thus, we tried to apply this method to blueberry fruit, with the purpose of preserving the aroma component while extending shelf life of blueberries.