1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines
Rui Zhang,
Ze Miao,
Shuang Xie,
Jiao Li,
Sheng Tao,
Yuqian Jiang,
Lingling Pang,
Lihua Duan,
Xihong Li
Affiliations
Rui Zhang
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Ze Miao
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Shuang Xie
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Jiao Li
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Sheng Tao
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Yuqian Jiang
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Lingling Pang
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
Lihua Duan
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Xihong Li
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
The color and aroma of nectarines experience adverse effects from cutting, resulting in the fast senescence of fruit tissue. Therefore, 1-methylcyclopropene (1-MCP) was used to treat postharvest nectarines before cutting, and its effect on the surface browning and aroma alteration were investigated. The results indicated that 1-MCP restrained the soluble quinone (SQC) accumulation in fresh-cut nectarines by regulating the peroxidase (POD) and polyphenol oxidase (PPO) activities and the metabolism of phenolic compounds. Compared with the control, 1-MCP pre-cutting treatment maintained the ultrastructural integrity of the cell wall in fresh-cut nectarines, which also showed reduced malondialdehyde (MDA) content and reactive oxygen species (ROS) and enhanced the 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) radical scavenging activities. Electronic nose and GC-MS analysis revealed that the aroma profiles presented significant differences in the control and 1-MCP treatment during the storage at 0 °C for 10 days. The browning value of the 1-MCP pre-cutting treatment was 29.95% lower than the control, which prevented the loss of aroma on day 10. The fresh-cut nectarines could still maintain the characteristic flavor, while the flesh maintains its firmness. The 1-MCP pre-cutting treatment improves the sensory and aroma characteristics of fresh-cut fruits, which is beneficial to the preservation of fresh-cut fruits, improves transportation efficiency, and then improves the overall quality and market attractiveness of the fruit.
