1-MCP处理对红丰梨常温货架期果实品质及果肉褐变的影响OA

To extend the shelf life of'Hongfeng'pears,this study investigated the regulatory effects of different 1-MCP concentrations on both the quality of'Hongfeng'pears during ambient temperature shelf storage and flesh browning.1-MCP concentrations(0.2 μL/L and 0.4 μL/L)and a control(CK)were applied for treatment,and the fruits were stored at 25 ℃ with relevant quality parameters determined.The results showed that compared with CK,both 0.2 μL/L and 0.4 μL/L 1-MCP treatments significantly retarded the rate of decline in fruit firmness,as well as in the contents of total soluble solids and titratable acidity,thereby preserving fruit quality and flavor.Regarding enzyme activity regulation,1-MCP treatment significantly inhibited the activity of polyphenol oxidase(PPO),retarded the oxidation of phenolic substances,lowered the fruit browning index,and maintained fruit appearance quality.Meanwhile,1-MCP treatment also preserved higher activities of peroxidase(POD),superoxide dismutase(SOD),and catalase(CAT),boosted the antioxidant capacity of the fruits,and retarded the senescence process.The treatment effects of 1-MCP at different concentrations vary,with the 0.4 μL/L 1-MCP treatment exhibiting the optimal effect.At this concentration,the decline in fruit quality parameters was slower,the extent of browning was significantly reduced,and the consumption of total phenols was lessened due to the inhibition of enzymatic browning—ultimately and effectively extending the shelf life of'Hongfeng'pears.