Effects of 1-Methylcyclopropene and Different Ambient Temperature on Firmness and Cell Wall Pectin in Postharvest Nectarine

Zhenzhen LV; Hui LIU; Chunling ZHANG; Jiechao LIU; Wenbo YANG; Zhonggao JIAO

doi:10.13386/j.issn1002-0306.2020050347

Volume 42 Issue 7

Mar. 2021

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Science and Technology of Food Industry > 2021 > 42(7): 317-323. > DOI: 10.13386/j.issn1002-0306.2020050347

LV Zhenzhen, LIU Hui, ZHANG Chunling, et al. Effects of 1-Methylcyclopropene and Different Ambient Temperature on Firmness and Cell Wall Pectin in Postharvest Nectarine[J]. Science and Technology of Food Industry, 2021, 42(7): 317−323. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020050347.

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Effects of 1-Methylcyclopropene and Different Ambient Temperature on Firmness and Cell Wall Pectin in Postharvest Nectarine

Zhengzhou Fruit Research Institute, CAAS, Zhengzhou 450009, China

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Received Date: May 27, 2020
Available Online: January 27, 2021

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Abstract

Abstract

‘Zhongyou 13’ was selected as the experimental material, the effects of 1-MCP and storage temperature on firmness and pectin of postharvest nectarine was researched. The results showed that, 1-MCP treatment could inhibit the decline of peach fruit firmness at room temperature. At the second day of storage, the difference of nectarine hardness between the group with 1-MCP treatment and the group without 1-MCP treatment were significant(P<0.01), which were decreased by 12.31% and 54.53%, respectively. But the inhibition was declined at later storage, the difference were not significant(P>0.05). While at low temperature, the effect was better. At the end of storage, the difference of nectarine hardness between the group with 1-MCP treatment and the group without 1-MCP treatment were significant(P<0.05), which were decreased by 54.38% and 62.96%, respectively. 1-MCP could delay nectarine softening by affecting the accumulation of the main chain of galacturonic and the branched chain of arabinose in WSP, the decomposition of branched chain of arabinose and galactose in CSP and SSP, thus inhibiting the decomposition of the content of CSP and SSP and the increase of the content of WSP in nectarine. While, nectarine softening could be delayed at low temperature, because the decomposition of arabinose and galactose branched chain of SSP was inhibited, thus slowing down the decrease of SSP at that temperature. Nectarine texture was significantly correlated with the content and the main side chain changes of pectin polysaccharides, 1-MCP treatment and low temperature could effectively inhibit the decline of firmness at nectarine storage.
- 1-MCP,
- temperature,
- nectarine,
- firmness,
- pectin

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