1-Methylcyclopropene and UV-C Treatment Effect on Storage Quality and Antioxidant Activity of ‘Xiaobai’ Apricot Fruit

Abstract

The ‘Xiaobai’ apricot fruit is rich in nutrients and is harvested in summer, but the high temperature limits its storage period. To promote commercial quality and extend shelf life, we investigated the effectiveness of Ultraviolet C (UV-C) combined with 1-methylcyclopropene (1-MCP) treatment on ‘Xiaobai’ apricot fruit stored at 4 ± 0.5 °C for 35 days. The results revealed that the combination treatment of 1-MCP and UV-C performed better than either UV-C or 1-MCP alone in fruit quality preservation. The combination treatment could delay the increase in weight loss, ethylene production, and respiration rate; retain the level of soluble solid content, firmness, titratable acid, and ascorbic acid content; promote the total phenolics and flavonoids accumulation; improve antioxidant enzyme activity and relative gene expression, and DPPH scavenging ability; and reduce MDA, H2O2, O2.− production. The combined treatment improved the quality of apricot fruit by delaying ripening and increasing antioxidant capacity. Therefore, combining UV-C and 1-MCP treatment may be an effective way to improve the post-harvest quality and extend the storage period of the ‘Xiaobai’ apricot fruit, which may provide insights into the preservation of ‘Xiaobai’ apricot fruit.

The Effects of UV-C Irradiation and Low Temperature Treatment on Microbial Growth and Oxidative Damage in Fresh-Cut Bitter Gourd (Momordica charantia L.)

“…Additional experimental results from this study further confirmed the scavenging effect of UV-C treatment on H 2 O 2 in fresh-cut bitter gourd, wherein we observed that the greatest H 2 O 2 scavenging ability was exhibited by samples treated with lower doses of UV-C of 0.5 and 1.5 kJ•m −2 . This observation of reduced or low levels of H 2 O 2 is consistent with the findings reported in several previous studies published, such as in fresh-cut apples [51], fresh-cut Huangguan pear [52], lettuce [53], banana fruit peel [54], peach [55], and apricot fruit [56]. A transient increase or balance level of H 2 O 2 might act as a signaling molecule to activate stress-related protective mechanisms [54].…”

The Relationships between Waxes and Storage Quality Indexes of Fruits of Three Plum Cultivars

“…Overall, the TSS decreased. Therefore, the firmness of plum fruit was significantly positively correlated with TSS content TA content ( Figure 7 ), which has been illustrated in grape [ 45 ] and apricot [ 50 ]. There was a negative correlation between firmness and soluble sugar content, which was consistent with the findings of Lin et al [ 26 ].…”

1‐MCP combined with laser microporous film packaging maintains the quality and prolongs the storage period of Xiahei grapes

“…(2022) showed that LMF reduced oxidative stress, inducing activities of antioxidant enzymes such as APX and CAT in figs during storage. The expression of antioxidase‐related genes in plant cells is regulated by the cellular content of ROS, as demonstrated in several studies (Lv et al ., 2023). When the accumulation of ROS exceeds the antioxidant system's clearance capacity, it leads to gradual senescence and eventual cell death.…”