Multiple 1-MCP treatment more effectively alleviated postharvest nectarine chilling injury than conventional one-time 1-MCP treatment by regulating ROS and energy metabolism. (15th November 2020)

• Record Type: Journal Article
• Authors: Zhang, Wanli; Zhao, Handong; Jiang, Haitao; Xu, Yan; Cao, Jiankang; Jiang, Weibo
• Is Part Of: Food chemistry. Volume 330(2020)
• Publication Date: 2020-11-15
• Subjects: Nectarine fruit -- 1-MCP -- Chilling injury -- Energy state; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127256
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Different of 1-MCP treatment patterns all alleviated chilling injury of nectarine. Multiple 1-MCP treatment maintained higher firmness than single 1-MCP treatment. Different of 1-MCP treatment patterns enhanced antioxidant ability of nectarine. Different of 1-MCP treatment patterns regulated the energy state of nectarine. Multi-1-MCP alleviated chilling injury more effective than conventional single 1-MCP. Abstract: The objective of the present study was to investigate the effectiveness of different 1-MCP treatment patterns on alleviating chilling injury (CI) of postharvest nectarine stored at 0 ± 1 °C. Nectarine fruits were subjected to the following treatments: Single-High dose 1-MCP treatment (S-H): 1 μL L −1 application before storage; Multi-low dose 1-MCP treatment: (M-L) Five 0.25 μL L −1 applications after 0, 5, 10, 15, and 20 d of storage; Multi-high dose 1-MCP treatment (M-H): Five 1 μL L −1 applications after 0, 5, 10, 15 and 20 d of storage. The results showed that although all 1-MCP treatments alleviated CI, M-H 1-MCP treatment is the most effective pattern in alleviating CI of nectarine fruit in S-H, M-L, and M-H 1-MCP treatments. Moreover, this study indicated that the reduction of CI in nectarine by 1-MCP application was related to its regulations of ROS and energy metabolism.