1‐Methylcyclopropene (1‐MCP) retards the senescence ofPteridium aquilinum var. latiusculumby regulating the cellular energy status and membrane lipid metabolism

Abstract

Pteridium aquilinum var. latiusculum (PA) is a popular fern species in the Athyriaceae family that is widely distributed in Northeast China.It is rich in nutrients and exhibits the abilities to promote the growth and development of children, improve body immunity, strengthen memory, and delay the aging of the brain (Yamada et al., 2007).Because of its classification as a natural food and its abundance of nutrients, it has attracted increasing numbers of consumers in recent years. In 2015, the consumption of wild vegetables in Heilongjiang Province of China reached approximately forty-one thousand tons.

Influence of Post-Harvest 1-Methylcyclopropene (1-MCP) Treatment and Refrigeration on Chemical Composition, Phenolic Profile and Antioxidant Modifications during Storage of Abate Fétel Pears

“…As a result, 1-MCP is effective in maintaining fruit quality, reducing chilling injuries during the storage period and extending the shelf-life of some climacteric and non-climacteric fruit [13][14][15][16][17][18]. Furthermore, Xu et al [16] and Zhang et al [8], in previous studies, demonstrated a positive effect of 1-MCP on the quality and antioxidant enzyme activity, correlating 1-MCP treatment with the expression of genes related to phenolic metabolism.…”

“…Pears and some fresh fruits continue to ripen after harvest, and this process not only speeds up product maturation but also affects their texture, aroma and composition and shortens their shelf-life [7,8].…”

Evaluation of microbiome and physico-chemical profiles of fresh fruits of Musa paradisiaca, Citrus sinensis and Carica papaya at different ripening stages: Implication to quality and safety management

“…Plant microbiomes consist of complex communities of potentially mutualistic, commensal, and pathogenic microbes colonizing the same niches in plants, including bacteria (such as Bacillus spp., Staphylococcus spp., Pseudomonas spp. and gram-negative bacilli, and yeasts and molds) that have diverse aspects of impacts on plant growth, health, and evolution [ 12 , 13 ]. The microbes that constitute the fruit microbiome can colonize the fruit either vertically, as endophytes that live within plant tissues, or horizontally from the rhizosphere, or through mixed colonization [ 14 ].The fruit microbiota might be especially important during crop storage by preventing or favoring rots, or quality loss due to sprouting, water loss, or else spoilage.…”

“…Indeed, healthy fruits have many microbes on their surfaces but can usually inhibit their growth until after harvest [ 6 ]. Ripening weakens cell walls and decreases the amounts of antifungal chemicals in fruits, and physical damage during harvesting causes breaks in outer protective layers of fruits that spoilage organisms can exploit [ 13 ]. Molds are tolerant of acidic conditions and low water activity and are involved in spoilage of mango, banana, citrus fruits, papaya, apples, and other fruits.…”

“…The study of microbiome profiles in fruits at different ripening stages is a hot issue of global researchers currently [ 13 ]. Previously, several studies have been conducted concerning microbiological quality and safety of fruits.…”