Effect of Preharvest Salicylic Acid Combined with Postharvest 1-MCP Treatment on Quality and Antioxidant Ability of Plum Fruit during Storage

LUO Donglan; QU Guangfan; CAO Sen; ZHU Ting; CHEN Renju; XIAO Qian; ZHANG Di; BA Liangjie

doi:10.13386/j.issn1002-0306.2021040021

Volume 43 Issue 9

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(9): 327-333. > DOI: 10.13386/j.issn1002-0306.2021040021

LUO Donglan, QU Guangfan, CAO Sen, et al. Effect of Preharvest Salicylic Acid Combined with Postharvest 1-MCP Treatment on Quality and Antioxidant Ability of Plum Fruit during Storage[J]. Science and Technology of Food Industry, 2022, 43(9): 327−333. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040021.

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Effect of Preharvest Salicylic Acid Combined with Postharvest 1-MCP Treatment on Quality and Antioxidant Ability of Plum Fruit during Storage

1.
College of Biology and Engineering of Environment, Guiyang University, Guiyang 550005, China
2.
Food and Phrmaceutical Engineering Institute, Guiyang University, Guiyang 550005, China

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Received Date: April 01, 2021
Available Online: March 08, 2022

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Abstract

Abstract

The effect of preharvest salicylic acid combined with postharvest 1-MCP treatment on plum during postharvest storage was investigated. In this experiment, plum were treated with preharvest salicylic acid 1.0 mmol/L, and then were fumigated with 1 μL/L 1-MCP. To reveal the mechanism, rot ratio, water loss ratio, malondialdehyde content, total soluble solids content, titratable acid content, V_C content, the production rate of O₂⁻·, H₂O₂ content, peroxidase, superoxide dismutase, catalase of activity were measured. The results showed that, preharvest salicylic acid combined with postharvest 1-MCP treatment could effectively inhibit rot ratio and water loss ratio, maintain hardness and total soluble solids and titratable acid and V_C content, delay the increase of malondialdehyde content, H₂O₂ content and the production rate of O₂⁻·. The activities of peroxidase, superoxide dismutase, catalase were significantly provided. At the end of storage 60 days, the rot ratio of CK, SA, 1-MCP, SA+1-MCP four treatment groups were 11.6%, 7.7%, 9.1% and 5.3%, respectively, SA+1-MCP treatment maintained better storage quality of plum fruit. These results indicated that preharvest salicylic acid combined with postharvest 1-MCP treatment could maintain the storage quality and delay plum fruit senescence. The above results will provide a theoretical basis for the application of the postharvest storage and preservation technology of plum.
- plum,
- 1-MCP,
- salicylic acid,
- storage,
- quality

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