Effect of 1‐MCP on postharvest quality of French prune during storage at low temperature

Abstract

The effect of 1‐methylcyclopropene (1‐MCP) treatment on postharvest quality of French prune (Prunus domestica L.) during low temperature storage was investigated. French prunes were exposed to 1.2 μl/L 1‐MCP and stored at 1 ± 1°C under 90 ± 5% RH. The physiological and biochemical indexes were measured and recorded weekly throughout the experimental period. Our experimental results showed that 1‐MCP had a significant effect on maintaining fruit hardness (~20%), titratable acidity (~29%), ascorbic acid (~18%), total soluble solid (~21%), anthocyanin, retarding moisture loss (~44%), and delaying the color changes and harvest ripening (~7 d) as compared to non‐1‐MCP treated fruit. Furthermore, 1‐MCP treatment significantly inhibited malondialdehyde (MDA) production (~33%) and maintained the total phenolic content. Therefore, 1‐MCP, an ethylene antagonist, could effectively maintain postharvest quality of prune during storage at low temperature. Practical applications French prune (Prunus domestica L.) is very popular in the world, because it has the very high nutritional value. However, the harvested French prunes tend to soften rapidly at ambient temperature. Low temperature storage is beneficial to prolong the postharvest life of prunes. Besides, 1‐methylcyclopropene (1‐MCP) is effective in delaying fruit ripening and extending the postharvest life. The aim of this study is to evaluate the influence of 1‐MCP on postharvest quality of French prune during low temperature storage. In general, 1‐MCP could effectively maintain postharvest quality of prune during storage at low temperature.

Effects of 1‐MCP treatment on volatile compounds and quality in Xiaobai apricot during storage at low temperature

“…Tao et al (2017) Similarly, (Cao et al, 2015) found that treatment with 1-MCP at 1 μl/L delayed senescence and improved the quality of apricot fruit during storage at 0°C. Xiong et al (2019) reported that treatment with 1-MCP at 1.2 μl/L significantly inhibited the decrease in ascorbic acid content in French prune during storage at 1°C ± 1°C. But, in this study, no significant difference was found in ascorbic acid content between the untreated sample and the sample treated with 0.5 μl/L of 1-MCP.…”

Postharvest application of L‐cysteine to prevent enzymatic browning of “Stanley” plum fruit during cold storage

“…This fruit is highly perishable, as it ripens rapidly at ambient temperature, which drastically limits its storage life and marketing probability after harvest (Crisosto, Mitchell, & Ju, 1999). Low temperature storage is an effective way to slow down respiration and senescence process and to extend the postharvest life of plums (Xiong, Li, Liu, Li, & Gui, 2019). However, plum fruit suffer from chilling injury when stored at temperature between 0 and 5°C (Crisosto, Garner, Crisosto, & Bowerman, 2004).…”

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

“…The present study revealed that all three treatments could effectively delay the decrease in ASA content, with the combined treatment having the best effect, possibly due to the fact that the secondary metabolism and antioxidant capacity of fruit was enhanced by UV-C. Ávila–Sosa et al [ 45 ] reported that pre-treatment of hawthorn with UV-C irradiation could maintain the ASA content during storage. In contrast, Xiong et al [ 40 ] indicated that ASA content in prune would be restrained by being treated with 1-MCP. Therefore, combining 1-MCP with UV-C treatment could be an efficient way to limit ASA degradation and promote the accumulation of total phenols and flavonoids in the ‘Xiaobai’ apricot fruit.…”

“…During the post-ripening of apricot fruit, 1-MCP could effectively restrain the increase in SSC and inhibit the decomposition of TA. Previous studies have revealed that 1-MCP treatment can effectively prolong the post-harvest ripening process of the French prune while hindering the increase in SSC [ 40 ]. Similarly, the rise of SSC and decreased TA was slower in combined treated apricot fruit, while the TA was higher in single-treatment groups.…”