1-Methylcyclopropene maintains the postharvest quality of hardy kiwifruit (Actinidia aruguta)

The storage life of optimum quality in postharvest hardy kiwifruit ( Actinidia aruguta ) is short. The effect of 0.8 μL L −1 1-Methylcyclopropene (1-MCP) on the storage quality of harvested hardy kiwifruit was investigated at temperature of 1 °C for 70 days. The results indicated that 1-MCP treatmen...

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Published in:Journal of food measurement & characterization 2021-08, Vol.15 (4), p.3036-3044
Main Authors: Xu, Dongying, Zhou, Fuhui, Gu, Sitong, Feng, Ke, Hu, Wenzhong, Zhang, Jing, Sun, Xingsheng, Liang, Xiwen, Jiang, Aili
Format: Article
Language:English
Subjects:
Actinidia
Antioxidants
Ascorbic acid
Catalase
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Engineering
Food Science
Glutathione
Glutathione reductase
Hydroxyl radicals
Kiwifruit
Original Paper
Oxidation
Peroxidase
Physiological responses
Reductases
Respiration
Respiratory rate
Ripening
Scavenging
Senescence
Shelf life
Storage
Storage life
Superoxide anions
Superoxide dismutase
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container_title Journal of food measurement & characterization
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Zhou, Fuhui
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description The storage life of optimum quality in postharvest hardy kiwifruit ( Actinidia aruguta ) is short. The effect of 0.8 μL L −1 1-Methylcyclopropene (1-MCP) on the storage quality of harvested hardy kiwifruit was investigated at temperature of 1 °C for 70 days. The results indicated that 1-MCP treatment maintained the firmness and total soluble solids content of hardy kiwifruit as well as inhibited the respiratory rate and the decrease of vitamin C and glutathione contents. The antioxidant enzymes activity of superoxide dismutase, peroxidase, catalase, and glutathione reductase were enhanced in 1-MCP treatment hardy kiwifruit, meanwhile, 1-MCP treatment induced the radical scavenging capacity (DPPH radical scavenging rate, hydroxyl radical scavenging rate, and superoxide anion scavenging capacity) in fruit during storage. These results demonstrated that hardy kiwifruit with 1-MCP treatment stimulated a series of physiological responses to delay ripening and senescence and improve storage quality. Therefore, 1-MCP treatment could be used to extend the shelf-life of commercially produced hardy kiwifruit.
doi_str_mv 10.1007/s11694-021-00893-y
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subjects Actinidia
Antioxidants
Ascorbic acid
Catalase
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Engineering
Food Science
Glutathione
Glutathione reductase
Hydroxyl radicals
Kiwifruit
Original Paper
Oxidation
Peroxidase
Physiological responses
Reductases
Respiration
Respiratory rate
Ripening
Scavenging
Senescence
Shelf life
Storage
Storage life
Superoxide anions
Superoxide dismutase
title 1-Methylcyclopropene maintains the postharvest quality of hardy kiwifruit (Actinidia aruguta)
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