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

Lv, Yunhao; Fu, Anzhen; Song, Xinxin; Wang, Yufei; Chen, Guogang; Jiang, Ying

doi:10.2139/ssrn.4196878

Cited by 1 publication

(1 citation statement)

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“…(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.…”

Section: Discussionmentioning

confidence: 99%

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

Tong,

Song,

Chen

et al. 2024

Int J of Food Sci Tech

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SummaryThe effects of a 1‐methylcyclopropene (1‐MCP) treatment combined with laser microporous film (LMF) packaging on the quality of postharvest Xiahei grapes during storage at 4 ± 1 °C were investigated. Compared with the control group, the 1‐MCP + LMF treatment significantly decreased the weight loss and respiration rate of the grapes (P < 0.05). Additionally, the combination of 1‐MCP and LMF maintained relatively high titratable acid, ascorbic acid, and total soluble phenol contents, as well as low levels of soluble solids. The combined application of 1‐MCP and LMF also reduced the accumulation of superoxide anions, hydrogen peroxide, and malondialdehyde. Except in a few samples, the superoxide dismutase, ascorbic peroxidase, and catalase activities were higher under 1‐MCP + LMF treatment. Conversely, lipoxygenase, polyphenol oxidase, peroxidase, and cellulase activities were lower than in the control. The results suggested that the combined application of 1‐MCP and LMF significantly mitigated water evaporation, retarded nutrient consumption, induced catabolism, and minimised oxidative damage of grapes during storage. These changes prolonged the shelf life of Xiahei grapes to 60 days at 4 ± 1 °C.

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Section: Discussionmentioning

confidence: 99%