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浙江大学学报（农业与生命科学版）
Journal of Zhejiang University (Agriculture and Life Sciences)  2020, Vol. 46 Issue (1): 83-92    DOI: 10.3785/j.issn.1008-9209.2019.07.111
Research articles     
Effect of 1-methylcyclopropene treatment on storage quality of red Fuji apple
Zhenzhen PENG(),Qihui YE,Xiaoyan XU,Daqi FU()
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Abstract  

In order to study the effects of 1-methylcyclopropene (1-MCP) treatment on the physiological quality and physical changes of fruit during storage time, red Fuji apples were used as research objects. The apple fruit was fumigated with 1.0 μL/L 1-MCP, and then the firmness, soluble solid content, titratable acid content, ethylene release amount, respiratory intensity, anthocyanin content, total phenolic content, and flavonoid content were determined by timing. The results showed that 1-MCP could significantly delay the decrease of firmness and titratable acid content of red Fuji apples. At 24 d, the firmness of red Fuji apples in the treatment group (1.0 μL/L 1-MCP) was 13.54% higher than that in the control group (0 μL/L 1-MCP), and the titratable acid content was 31.78% higher. 1-MCP could delay the increase of soluble solid content, which of the red Fuji apple pulp in the control group was 7.74% higher than that in the treatment group at 24 d of storage. Moreover, the ethylene release amount and respiratory intensity were inhibited (P＜0.001). The decrease of the total phenolic content in the peel and pulp and the anthocyanin content in the peel was postponed during the later storage period, as well as the increase of flavonoid content in the peel. In summary, 1-MCP treatment can effectively maintain the storage quality of red Fuji apples after harvesting, which is conducive to short-term storage at the room temperature after harvesting and enhances the economic value of fruits.

Key words： 1-methylcyclopropene      red Fuji apple      storage      quality     
Received: 11 July 2019      Published: 25 February 2020
CLC:  TS 255.3  
Corresponding Authors: Daqi FU     E-mail: pzzcau@163.com;daqifu@126.com
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Zhenzhen PENG
Qihui YE
Xiaoyan XU
Daqi FU
Cite this article:

Zhenzhen PENG,Qihui YE,Xiaoyan XU,Daqi FU. Effect of 1-methylcyclopropene treatment on storage quality of red Fuji apple. Journal of Zhejiang University (Agriculture and Life Sciences), 2020, 46(1): 83-92.

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http://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2019.07.111     OR     http://www.zjujournals.com/agr/Y2020/V46/I1/83


1-甲基环丙烯处理对红富士苹果贮藏品质的影响

以红富士苹果为研究对象，利用1.0 μL/L 1-甲基环丙烯（1-methylcyclopropene, 1-MCP）熏蒸苹果果实，通过定时测定果实硬度、可溶性固形物含量、可滴定酸含量、乙烯释放量、呼吸强度、花青素含量、总酚含量、类黄酮含量，研究1-MCP处理对红富士苹果贮藏期生理品质的影响。结果表明：1-MCP可明显延缓红富士苹果硬度和可滴定酸含量下降，在24 d时处理组红富士苹果果肉硬度比对照高13.54%，可滴定酸含量高31.78%；可延缓可溶性固形物含量上升，贮藏24 d时对照组红富士苹果果肉可溶性固形物含量比处理组高7.74%。同样，1-MCP处理可抑制红富士苹果乙烯释放量和呼吸强度（P＜0.001），延缓贮藏后期果皮和果肉总酚及果皮花青素含量降低，并延缓贮藏后期果皮类黄酮含量上升。综上所述，1-MCP处理有效保持了红富士苹果采后贮藏品质，有利于采后短期常温贮藏，提升了果实经济价值。


关键词： 1-甲基环丙烯,  红富士苹果,  贮藏,  品质 
Fig. 1 Standard curve of gallic acid
Fig. 2 Standard curve of rutin
Fig. 3 Effect of 1-MCP treatment on the firmness of red Fuji appleCK: Control group (0 μL/L 1-MCP). Double asterisks (**) indicate highly significant differences at the 0.01 probability level.
Fig. 4 Effect of 1-MCP treatment on the titratable acid content of red Fuji appleCK: Control group (0 μL/L 1-MCP). Single asterisk (*) indicates significant differences at the 0.05 probability level; double asterisks (**) indicate highly significant differences at the 0.01 probability level.
Fig. 5 Effect of 1-MCP treatment on the content of soluble solids in red Fuji appleCK: Control group (0 μL/L 1-MCP). Single asterisk (*) indicates significant differences at the 0.05 probability level; double asterisks (**) indicate highly significant differences at the 0.01 probability level.
Fig. 6 Effect of 1-MCP treatment on the release amount of ethylene from red Fuji appleCK: Control group (0 μL/L 1-MCP). Triple asterisks (***) indicate extremely highly significant differences at the 0.001 probability level.
Fig. 7 Effect of 1-MCP treatment on the respiratory intensity of red Fuji appleCK: Control group (0 μL/L 1-MCP). Triple asterisks (***) indicate extremely highly significant differences at the 0.001 probability level.
Fig. 8 Effect of 1-MCP treatment on total phenolic contents in peel (A) and pulp (B) of red Fuji appleCK: Control group (0 μL/L 1-MCP). Single asterisk (*) indicates significant differences at the 0.05 probability level; triple asterisks (***) indicate extremely highly significant differences at the 0.001 probability level.
Fig. 9 Effect of 1-MCP treatment on flavonoid content in peel (A) and pulp (B) of red Fuji appleCK: Control group (0 μL/L 1-MCP). Single asterisk (*) indicates significant differences at the 0.05 probability level; double asterisks (**) indicate highly significant differences at the 0.01 probability level; triple asterisks (***) indicate extremely highly significant differences at the 0.001 probability level.
Fig. 10 Effect of 1-MCP treatment on anthocyanin content of red Fuji appleCK: Control group (0 μL/L 1-MCP). Double asterisks (**) indicate highly significant differences at the 0.01 probability level; triple asterisks (***) indicate extremely highly significant differences at the 0.001 probability level.
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