For the first time, Chinese scientists at the College of Food Science and Nutritional Engineering at China Agricultural University investigated the effect of a treatment with 1-MCP on the phenolic metabolism and antioxidant potentials of early-maturing melting peach fruit (Prunus persica L. cv. Yuhualu) during ripening and senescence process.Peaches were treated with air (control) or 5 µL/L of 1-MCP for 24 h, followed by storage for up to 10 days at 20°C.
Results showed that 1-MCP application delayed ethylene production and respiration rate. The fruit quality parameters including firmness, soluble solids content (SSC), titratable acidity (TA) and ascorbic acid in 1-MCP treated fruit kept at a relatively higher level than those in untreated fruit stored at 20°C (click here to download a table).
However, 1-MCP treatment delayed the accumulation of total phenolics and anthocyanidins, and as well as individual phenolic compounds in the peach fruit. Moreover, results also concluded that 1-MCP treatment postponed the onset of the maximum amount of antioxidant activity and suppressed the total antioxidant activities during the prolonged ripening period (the last two days).
Results clearly established that 1-MCP can serve as a feasible and promising technique for maintaining the fruit quality. However, 1-MCP may have complex effects on phenolic metabolism and antioxidant activity.
This work was supported by the National Basic Research Program of China and the results are available online from July 3rd 2015 at:
http://www.sciencedirect.com/science/article/pii/S0925521415300405
Source: Hui Liu, Jiankang Cao, Weibo Jiang, 'Changes in phenolics and antioxidant property of peach fruit during ripening and responses to 1-methylcyclopropene', 2015, Postharvest Biology and Technology, 108, pages 111–118.
Contacts:
Weibo Jiang
College of Food Science and Nutritional Engineering
China Agricultural University
P.O. Box 111, Qinghua Donglu No. 17
Beijing 100083, PR China
Email: jwb@cau.edu.cn