Effects of 1-Methylcyclopropene and Modified Atmosphere Packaging on the Softening and Related Physiological Changes in 'Huo' Persimmon during Postharvest Controlled Freezing Point Storage

被引：0
|
作者：
Ma Q. [1 ]
Feng J. [2 ]
Tian J. [3 ]
Liu J. [2 ]
Li D. [2 ]
Zhang Y. [1 ]
Liu D. [1 ,2 ]
Li J. [4 ]
机构：
[1] School of Food & Wine, Ningxia University, Yinchuan
[2] College of Agricultural, Ningxia University, Yinchuan
[3] Science and Technology Hall of Ningxia, Yinchuan
[4] National Engineering and Technology Research Center for Preservation of Agriculture Products (Tianjin), Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin
来源：
Shipin Kexue/Food Science | 2022年 / 43卷 / 17期
关键词：
'Huo' persimmon; 1-methylcyclopropene; Calyx lobe; Modified atmosphere packaging; Softening;
D O I：
10.7506/spkx1002-6630-20210716-190
中图分类号：
学科分类号：
摘要：
To address the problem of rapid postharvest softening of persimmon fruit, the effects of treatment with 1.0 μL/L 1-methylcyclopropene (1-MCP), modified atmosphere packaging (MA) and their combination on the softening and related physiological indicators of 'Huo' persimmon fruit with and without calyx lobes were investigated during postharvest controlled freezing point ((-0.5 ± 0.3)℃) storage. It turned out that both individual and combined treatments delayed persimmon softening. Calyx lobe retention combined with MA provided the best maintenance of high CO2 and low O2 concentration in the storage environment and effectively inhibited β-galactosidase (β-Gal) activity. Calyx lobe removal combined with 1-MCP treatment was the most effective in delaying the decrease in fruit hardness, inhibiting the activity of cellulase (CX) and polygalacturonase (PG), reducing respiration intensity and ethylene production rate, and decreasing the loss of total flavonoids. 1-MCP + MA slowed down the decrease in skin hardness and reduced the loss of VC and total phenols. Furthermore, removing the calyx lobes delayed the emergence of a second ethylene peak. Overall, 1-MCP treatment of persimmon fruit without calyx lobes can delay persimmon softening and preserve persimmon quality well during CF storage. © 2022, China Food Publishing Company. All right reserved.
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页码：231 / 239
页数：8
相关论文
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