Paper‐based 1‐<scp>MCP</scp> treatment suppresses cell wall metabolism and delays softening of Huanghua pears during storage

Chen, Yihui; Jian, Sun; Lin, Hetong; Hung, Yen‐Con; Zhang, Shen; Lin, Yuan; Lin, Ting Hsiang

doi:10.1002/jsfa.8072

Cited by 102 publications

(50 citation statements)

References 21 publications

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“…The suppression may be ascribed to the competitive binding of ethylene receptors to 1‐MCP, thus alleviating the initiation of prunes ripening mechanism. This finding is consistent with an earlier report by Chen et al (). The quality of 1‐MCP treated prunes were better than the control group, and the ethylene precipitation rate was significantly decreased ( p < 0.05) on the harvest day.…”

Section: Resultssupporting

confidence: 94%

“…A 44% reduction in weight loss was measured in 1-MCP-treated prunes than non-1-MCP-treated prunus when prunes stored for 35 days indicating that the 1-MCP treatment can successfully retard the moisture loss from prunes and maintain F I G U R E 1 Schematics of the control and 1-MCP treatment their freshness during long time storage. The increase in weight loss during storage may be due to increase water loss in fruits caused by respiration and transpiration(Chen et al, 2016). 1-MCP binds to the ethylene receptor to prevent ethylene from binding to its receptor, which can retard the ripening and senescence of prune as well as impede the activation of intracellular maturation-related enzymes to reduce the rate of respiration and transpiration, and thereby prolong the shelf life Itai and Tanahashi (2008).…”

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confidence: 99%

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

Xiong

Liu

et al. 2019

J Food Process Preserv

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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.

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Section: Resultssupporting

confidence: 94%

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confidence: 99%

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

Xiong

Liu

et al. 2019

J Food Process Preserv

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“…Activities of enzymes involved in pectin degradation and fruit softening are generally ethylenedependent [20,21]. There is an agreement that 1-MCP treatment maintains fruit firmness through inhibition of ethylene action and reducing activities of cell wall hydrolases [22]. The variability in fruit softening in response to 1-MCP, among the five cultivars, may have been due to differences in the degree of ethylene inhibition.…”

Section: Resultsmentioning

confidence: 98%

Influence of 1-Methylcyclopropene Treatment on Postharvest Quality of Four Scab (Venturia inaequalis)-Resistant Apple Cultivars

Zucoloto

Kim

et al. 2017

Journal of Food Quality

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Scab (Venturia inaequalis) is a very serious disease for apples causing up to 80% of loss in yield but there are only a few studies on postharvest quality of scab-resistant cultivars. In this study we evaluated the effect of 1-methylcyclopropene (1-MCP) on fruit quality, total phenolic content, and antioxidant capacity after storage of four scab-resistant cultivars and compared to a standard cultivar, "Golden Delicious." In general, ethylene production and respiration rates significantly differed among cultivars, between control and 1-MCP-treated fruits, and between storage duration regimes. 1-MCP treatment retarded fruit softening and lowered juice pH but storage effect on soluble solids and acidity depended on cultivar and 1-MCP treatment. Total phenolic content was significantly affected by storage duration and 1-MCP treatment. Antioxidant capacity of the four scab-resistant cultivars was either similar to or significantly higher than that of "Golden Delicious" with the 1-MCP-treated fruits having significantly higher antioxidant capacity than the nontreated fruits after storage. Our results clearly show that the quality of four scab-resistant cultivars was comparable to that of "Golden Delicious" and 1-MCP effect differed among cultivars. These differences need to be considered in developing storage regime to minimize quality deterioration during long-term storage. IntroductionThe hazardous effects of pesticides on human health and the environment have contributed to the introduction of cultivars with effective resistance genes to major plant diseases. Yield losses from fungal diseases are significant in most apple producing countries worldwide. Apple scab, caused by the fungus Venturia inaequalis, is one of the most destructive diseases of apples throughout the world, causing up to 80% loss in yield without chemical intervention, which could include multiple classes of fungicides applied up to 22 times during the growing season [1]. In 1944 Hough, from University of Illinois, was the first to identify the scab-resistant gene in Malus floribunda [2]. Since 1944, additional scab-resistant genes have been identified in other apple species [3]. In 1948, three US universities (Purdue, Rutgers, and Illinois, PRI) formed a research team to develop apple cultivars resistant to scab, utilizing the gene [3]. In recent years, several apple cultivars containing have been introduced into commercial production from the PRI program, including "Dayton," "Prima," "Priscilla," and "Jonafree" [4]. Among the most promising introductions are "WineCrisp" [5], "CrimsonCrisp" [6], "Pixie Crunch" [7], and "GoldRush" [8]. In addition to the scab-resistant apple cultivars released by the PRI breeding program, several cultivars have also been released by breeding programs at Cornell University in NY, by Agriculture Canada, and by the National Institute of Agronomic Research in Angers, France, and Consorzio Italiano Vivaisti in Italy, and Breeding Initiative Niederelbe in Germany [9].Despite the introduction of several apple scab-resis...

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“…The weight loss of winter jujubes with ozone treatment or not during the storage process was presented in Figure b. The physiological weight loss of all samples with ozone treatment or not behaves a growth tendency from the 0% initial value, which is relates to the water loss in fruits results from the respiration and transpiration (Chen et al, ). From our analysis, the ozone‐treated winter jujubes showed lower losses as compared to the control samples.…”

Section: Resultsmentioning

confidence: 99%

Effect of aqueous ozone on quality and shelf life of Chinese winter jujube

Xiong

Gui

et al. 2019

J Food Process Preserv

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Effects of aqueous ozone on winter jujube quality were investigated. Winter jujubes were treated with 1.5, 2, 2.5, and 3 mg/L ozone in water for 5 min. The firmness, color, malonaldehyde (MDA), and other indicators were determined every 20 days. Experimental results showed that 2.5 mg/L aqueous ozone treatment had a positive results on keeping fruit firmness (~23%), titratable acidity (~29%), ascorbic acid (~41%), total soluble solid (~40%), delaying the color change, and the maturation of jujubes compared with nontreated jujubes, and reducing the maximum peak value of polyphenol oxidase activity (~10%) and prolonging the time to reach such a peak value (~40 days). Besides, an obvious reduction in MDA production (~36%) was observed after 100 days. Practical applications In view of the fact that winter jujubes tend to deteriorate at ambient temperature, a variety of effective methods, including low‐temperature storage, 1‐MCP treatment, modified atmosphere packaging, and coating edible film, have been proposed to achieve the better postharvest quality of fresh jujube. Recently, ozone, as a strong oxidant, has been widely used. In our work, we systematically explored influence of aqueous ozone on winter jujube quality. These results evidence the aqueous ozone treatment is an efficient tactic to improve the edible quality of winter jujube.

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Paper‐based 1‐MCP treatment suppresses cell wall metabolism and delays softening of Huanghua pears during storage

Abstract: 1-MCP treatment can slow down the softening of Huanghua pears through reducing cell wall-degrading enzyme activities and hence maintain the integrity of the cell wall structure. © 2016 Society of Chemical Industry.

Cited by 102 publications

References 21 publications

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

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

Influence of 1-Methylcyclopropene Treatment on Postharvest Quality of Four Scab (Venturia inaequalis)-Resistant Apple Cultivars

Effect of aqueous ozone on quality and shelf life of Chinese winter jujube

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