1‐Methylcyclopropene (1‐MCP) retards the senescence of Pteridium aquilinum var. latiusculum by regulating the cellular energy status and membrane lipid metabolism. Issue 8 (23rd June 2021)

• Record Type: Journal Article
• Authors: Zhang, Wentao; Li, Zhen; Du, Meiling; Zhang, Xiuling; Tian, Yaqin; Wang, Jinge
• Is Part Of: Food science & nutrition. Volume 9:Issue 8(2021)
• Page Start: 4349
• Page End: 4363
• Publication Date: 2021-06-23
• Subjects: 1‐MCP -- energy metabolism -- membrane fatty acids -- membrane lipid metabolism -- Pteridium aquilinum var. latiusculum; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.2406
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: 1‐MCP is an ethylene inhibitor which can delay the ripening and senescence of fruits and vegetables effectively. Pteridium aquilinum var. Latiusculum (PA) is one of the wild vegetables which is famous and nutrient in China. However, the mechanism of PA preservation treated with 1‐MCP has not been reported. Consequently, the effects of postharvest 1‐MCP treatment on the changes in quality, energy metabolism, and membrane lipid metabolism of PA were investigated in this study. The results indicated that 1‐MCP treatment could effectively inhibit the decreases in firmness, titratable acid (TA) content and the increases in weight loss rate, malondialdehyde (MDA) content, membrane permeability, and membrane lipid metabolism‐related enzymes in PA. The cellular energy charge (EC) and the levels of ATP, ATP/ADP, and ATP/AMP, the activities of energy metabolism‐related enzymes, NAD +, and NADH were maintained, and the decreases in unsaturated fatty acids and the ratio of unsaturated‐to‐saturated fatty acids in the membrane of PA cells were effectively retarded by 1‐MCP treatment. A positive correlation was observed between cellular ATP levels and the ratio of unsaturated‐to‐saturated fatty acids, while negative correlations were observed between the ratio of unsaturated‐to‐saturated fatty acids and both lipid peroxidation and membrane permeability. These results indicated that higher levels of energy status, unsaturated‐to‐saturated fatty acid ratios, and lipid metabolism in the membrane could preserve the membrane integrity of postharvest PA and effectively extend its shelf life. Abstract : 1‐MCP treatment could affect the quality, energy status, membrane lipid metabolism, membrane fatty acids, the activities of energy‐metabolism‐related enzymes, and lipid metabolism‐related enzymes of postharvest Pteridium aquilinum var. latiusculum (PA). The results indicated that 1‐MCP treatment could extend the shelf life of PA effectively.