Effect of 1-MCP Treatment Combined with Laser Microporous Film Packing on the Preservation Effect of Honey Peach Fruit

Abstract

In this study, “Xiahui 8” honey peach fruit was used as a test material to investigate the synergistic preservation effect of 1-methylcyclopropene (1-MCP) and laser microporous film (LMF). The peach fruits were fumigated with 2 μL/L 1-MCP for 24 h, then packed in LMF. The results showed that 1-MCP+LMF significantly reduced the respiratory intensity and weight loss of peach during cold storage (P<0.05), which were 18.84 mg CO2/kg·h and 17.87% lower than the control at 35 d, respectively. Soluble solid content increased from 7.92% at the beginning of storage to 8.38% at the end of storage time, while it increased to 10.04% in the control; ascorbic acid content was 3.39 times higher than that of control at the end of storage. Superoxide dismutase, catalase and ascorbate oxidase activities were significantly higher than the control (P<0.05), thus reducing the accumulation of H2O2, with the H2O2 contents being 78.86% of the control after 35 d of storage. At the same time, 1-MCP+LMF also inhibited polygalacturonase and β-glucosidase activities, which in turn delayed the decrease in protopectin content and the increase in soluble pectin content, maintaining the high hardness of peach fruit. The hardness at the end of storage was 42.88% of the initial hardness, compared to 24.56% in the control. These results indicate that 1-MCP treatment combined with laser microporous film packaging can significantly reduce the weight loss and decay rate, delay the decline of nutritional quality, and inhibit physiological and biochemical metabolic activities of peach during cold storage, and thereby extending its shelf-life up to 28 days at 5 ℃.

Keywords

• honey peach
• postharvest
• soften
• reactive oxygen species metabolism
• shelf-life