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

PENG Sijia; YU Renying; TONG Xiuzi; LI Xuerui; LI Hong; YU Lijuan; LUO Haibo

doi:10.13386/j.issn1002-0306.2021120144

Volume 43 Issue 17

Aug. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(17): 363-370. > DOI: 10.13386/j.issn1002-0306.2021120144

PENG Sijia, YU Renying, TONG Xiuzi, et al. Effect of 1-MCP Treatment Combined with Laser Microporous Film Packing on the Preservation Effect of Honey Peach Fruit[J]. Science and Technology of Food Industry, 2022, 43(17): 363−370. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120144.

Citation:

PDF (3048 KB)

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

PENG Sijia^{1, 2,},
YU Renying¹,
TONG Xiuzi¹,
LI Xuerui²,
LI Hong²,
YU Lijuan^2, ,,
LUO Haibo^1, ,

1.
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
2.
Institute of Agro-products Processing, Yunnan Academy of Agricultural Sciences, Kunming 650221, China

More Information

Received Date: December 13, 2021
Available Online: June 25, 2022

Graphical Abstract

Abstract

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 ℃.
- honey peach,
- postharvest,
- soften,
- reactive oxygen species metabolism,
- shelf-life

FullText(HTML)

References (26)

References

[1]	WANG Q, ZHANG H Y, LIU H F, et al. Effect of different preservation treatments on olecranon honey peach[J]. Journal of Food Processing and Preservation,2019,43(7):e13960.
[2]	JIA X Y, LI J K, DU M J, et al. Combination of low fluctuation of temperature with TiO₂ photocatalytic/ozone for the quality maintenance of postharvest peach[J]. Foods,2020,9(234):1−15.
[3]	孙佳丽. 我国水蜜桃保鲜技术研究进展[J]. 浙江农业科学,2020,61(8):1553−1555, 1633. [SUN J L. Research progress on fresh keeping technology of Prunus persica in China[J]. Journal of Zhejiang Agricultural Sciences,2020,61(8):1553−1555, 1633. doi: 10.16178/j.issn.0528-9017.20200824 SUN J L. Research progress on fresh keeping technology of Prunus persica in China[J]. Journal of Zhejiang Agricultural Sciences, 2020, 61(8): 1553-1555, 1633. doi: 10.16178/j.issn.0528-9017.20200824
[4]	侯玉婷, 刘青, 施威, 等. 水蜜桃采后生理及保鲜技术研究进展[J]. 北方园艺,2015(17):183−187. [HOU Y T, LIU Q, SHI W, et al. Research progress on postharvest physiology and preservation technology of honey peaches[J]. Northern Horticulture,2015(17):183−187. doi: 10.11937/bfyy.201517048 HOU Y T, LIU Q, SHI W, et al. Research progress on postharvest physiology and preservation technology of honey peaches [J]. Northern Horticulture, 2015(17): 183-187. doi: 10.11937/bfyy.201517048
[5]	LENG P, HU H W, CUI A H, et al. HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage[J]. LWT-Food Science and Technology,2021,149:111963. doi: 10.1016/j.lwt.2021.111963
[6]	WILSON M D, STANLEY R A, EYLES A, et al. Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables[J]. Critical Reviews in Food Science and Nutrition,2019,59(3):411−422. doi: 10.1080/10408398.2017.1375892
[7]	QU P, ZHANG M, FAN K, et al. Microporous modified atmosphere packaging to extend shelf life of fresh foods: A review[J]. Critical Reviews in Food Science and Nutrition,2020,62(16):1−15.
[8]	吉宁, 王瑞, 马立志, 等. 微孔保鲜膜耦合1-MCP对‘贵长’猕猴桃保鲜效果研究[J]. 食品研究与开发,2016,37(9):200−206. [JI N, WANG R, MA L Z, et al. Research on micro-porous films coupling 1-MCP on preservation effect of ‘Gui Chang’ kiwi[J]. Food Research and Development,2016,37(9):200−206. doi: 10.3969/j.issn.1005-6521.2016.09.048 JI N, WANG R, MA L Z, et al. Research on micro-porous films coupling 1-MCP on preservation effect of ‘Gui Chang’ kiwi[J]. Food Research and Development, 2016, 37(9): 200-206. doi: 10.3969/j.issn.1005-6521.2016.09.048
[9]	俞静芬, 尚海涛, 凌建刚, 等. 1-MCP结合微孔保鲜膜对猕猴桃出库货架期品质影响研究[J]. 农产品加工,2018(4):4−5, 8. [YU J F, SHANG H T, LIN J G, et al. 1-MCP combined with microporous preservative film influence on kiwifruit storage shelf quality[J]. Farm Products Processing,2018(4):4−5, 8. YU J F, SHANG H T, LIN J G, et al. 1-MCP combined with microporous preservative film influence on kiwifruit storage shelf quality[J]. Farm Products Processing, 2018, (04): 4-5, 8.
[10]	CHIABRANDO V, GARAVAGLIA L, GIACALONE G. The postharvest quality of fresh sweet cherries and strawberries with an active packaging system[J]. Foods,2019,8(335):1−12.
[11]	胡筱, 潘浪, 丁胜华, 等. 1-MCP作用机理及其在果蔬贮藏保鲜中的应用研究进展[J]. 食品工业科技,2019,40(8):304−309, 316. [HU X, PAN L, DING S H, et al. Research progress on the mechanism of action of 1-MCP and its application in postharvest fruits and vegetables storage[J]. Science and Technology of Food Industry,2019,40(8):304−309, 316. HU X, PAN L, DING S H, et al. Research progress on the mechanism of action of 1-MCP and its application in postharvest fruits and vegetables storage[J]. Science and Technology of Food Industry, 2019, 40(8): 304-309, 316.
[12]	赵愉涵, 李有媛, 赵韩栋, 等. 1-MCP在果蔬体内的药代规律研究及产品开发进展[J]. 保鲜与加工,2021,21(10):127−135. [ZHAO Y H, LI Y Y, ZHAO H D, et al. Researches on the pharmaco kinetic mechanism of 1-MCP in fruits and vegetables and related products progress[J]. Storage and Process,2021,21(10):127−135. doi: 10.3969/j.issn.1009-6221.2021.10.020 ZHAO Y H, LI Y Y, ZHAO H D, et al. Researches on the pharmaco kinetic mechanism of 1-MCP in fruits and vegetables and related products progress[J]. Storage and Process, 2021, 21(10): 127-135. doi: 10.3969/j.issn.1009-6221.2021.10.020
[13]	蔡佳昂, 赵霞, 周静, 等. 1-甲基环丙烯与微孔气调包装复合技术对红苕尖保鲜品质的影响[J]. 食品与发酵工业,2018,44(7):199−206. [CAI J A, ZHAO X, ZHOU J, et al. Effects of 1-MCP and micro-porous films on quality of sweet potato leaves[J]. Food and Fermentation Industries,2018,44(7):199−206. CAI J A, ZHAO X, ZHOU J, et al. Effects of 1-MCP and micro-porous films on quality of sweet potato leaves[J]. Food and Fermentation Industries, 2018, 44(7): 199-206.
[14]	曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2020. CAO J K, JIANG W B, ZHAO Y M. Physiological and biochemical experiment guidance for fruits and vegetables after harvest[M]. Beijing: China Light Industry Press, 2020.
[15]	GOUDA M H B, ZHANG C J, PENG S J, et al. Combination of sodium alginate-based coating with L-cysteine and citric acid extends the shelf-life of fresh-cut lotus root slices by inhibiting browning and microbial growth[J]. Postharvest Biology and Technology,2021,175:111502. doi: 10.1016/j.postharvbio.2021.111502
[16]	PEREZ-LOPEZ A, CHAVEZ-FRANCO S H, VILLASENOR-PEREA C A, et al. Respiration rate and mechanical properties of peach fruit during storage at three maturity stages[J]. Journal of Food Engineering,2014,142:111−117. doi: 10.1016/j.jfoodeng.2014.06.007
[17]	蔡金龙, 王欲翠, 周学成, 等. 微孔膜果蔬气调保鲜研究进展[J]. 食品工业科技,2017,38(16):318−323, 329. [CAI J L, WANG Y C, ZHOU X C, et al. Advances in studies on modified atmosphere storage of fruits and vegetables with micro-perforated film[J]. Science and Technology of Food Industry,2017,38(16):318−323, 329. doi: 10.13386/j.issn1002-0306.2017.16.060 CAI J L, WANG Y C, ZHOU X C, et al. Advances in studies on modified atmosphere storage of fruits and vegetables with micro-perforated film[J]. Science and Technology of Food Industry, 2017, 38(16): 318-323, 329. doi: 10.13386/j.issn1002-0306.2017.16.060
[18]	CLIFF M A, TOIVONEN P M A, FORNEY C F, et al. Quality of fresh-cut apple slices stored in solid and micro-perforated film packages having contrasting O₂ headspace atmospheres[J]. Postharvest Biology and Technology,2010,58(3):254−261. doi: 10.1016/j.postharvbio.2010.07.015
[19]	马佳佳, 隋思瑶, 孙灵湘, 等. 微孔自发气调包装对冠玉枇杷的保鲜效果[J]. 现代食品科技,2020,36(11):137−146, 187. [MA J J, SUI S Y, SUN L X, et al. The preservation effects of microporous spontaneous controlled atmosphere packaging on Guanyu loquat[J]. Modern Food Science and Technology,2020,36(11):137−146, 187. doi: 10.13982/j.mfst.1673-9078.2020.11.0485 MA J J, SUI S Y, SUN L X, et al. The preservation effects of microporous spontaneous controlled atmosphere packaging on Guanyu loquat[J]. Modern Food Science and Technology, 2020, 36(11): 137-146, 187. doi: 10.13982/j.mfst.1673-9078.2020.11.0485
[20]	刘竟运, 林育钊, 范中奇, 等. 活性氧在采后果蔬品质劣变中的作用及其控制技术研究进展[J]. 亚热带农业研究,2020,16(1):52−59. [LIU J Y, LIN Y Z, FAN Z Q, et al. Research progress on the role of reactive oxygen species in quality deterioration of harvested fruits and vegetables and its control technologies[J]. Subtropical Agriculture Research,2020,16(1):52−59. doi: 10.13321/j.cnki.subtrop.agric.res.2020.01.010 LIU J Y, LIN Y Z, FAN Z Q, et al. Research progress on the role of reactive oxygen species in quality deterioration of harvested fruits and vegetables and its control technologies[J]. Subtropical Agriculture Research, 2020, 16(1): 52-59. doi: 10.13321/j.cnki.subtrop.agric.res.2020.01.010
[21]	王娟, 张海红, 马晓艳, 等. 灵武长枣贮藏过程中活性氧代谢和水分迁移与果实硬度的相关性研究[J]. 食品科学,2022,43(1):184−190. [WANG J, ZHANG H H, MA X Y, et al. Study on the correlation of active oxygen metabolism and water migration with fruit firmness in Lingwu long jujube during storage[J]. Food Science,2022,43(1):184−190. doi: 10.7506/spkx1002-6630-20210131-371 WANG J, ZHANG H H, MA X Y, et al. Study on the correlation of active oxygen metabolism and water migration with fruit firmness in Lingwu long jujube during storage[J]. Food Science, 2022, 43(1): 184-190. doi: 10.7506/spkx1002-6630-20210131-371
[22]	DU X L, LI H, ZHOU W H, et al. Determination of quality changes in peaches wrapped in active paper and stored at ambient temperature in summer[J]. Scientific Reports,2017,7:11830. doi: 10.1038/s41598-017-09221-1
[23]	罗岩, 李蓓. 1-MCP结合低温贮藏对杏果实采后软化及相关酶活的影响[J]. 保鲜与加工,2018,18(3):43−48. [LUO Y, LI B. Effects of 1-MCP combined with low temperature storage on postharvest softening and related enzyme activity of apricot fruits[J]. Storage and Process,2018,18(3):43−48. doi: 10.3969/j.issn.1009-6221.2018.03.008 LUO Y, LI B. Effects of 1-MCP combined with low temperature storage on postharvest softening and related enzyme activity of apricot fruits [J]. Storage and Process, 2018, 18(3): 43-48. doi: 10.3969/j.issn.1009-6221.2018.03.008
[24]	TATSUKI M, SAWAMURA Y, YAEGAKI H, et al. The storage temperature affects flesh firmness and gene expression patterns of cell wall-modifying enzymes in stony hard peaches[J]. Postharvest Biology and Technology,2021,181:111658. doi: 10.1016/j.postharvbio.2021.111658
[25]	殷健东. 1-MCP和乙烯对水蜜桃采后冷害发生的生理调控机制研究[D]. 扬州: 扬州大学, 2018. YIN J D. Study on the physiological regulation mechanism of 1-MCP and ethylene on postharvest chilling injury of juicy peach[D]. Yangzhou: Yangzhou University, 2018.
[26]	肖烟云. 1-MCP处理对“朝霞”水蜜桃果实采后生理和保鲜效果的影响[D]. 福州: 福建农林大学, 2015. XIAO Y Y. Effects of 1-MCP treatment on postharvest physiology and fresh-keeping effect of ‘Zhaoxia’ peach fruit[D]. Fuzhou: Fujian Agriculture and Forestry University, 2015.

[1]	TAN Wan, WEI Yangfei, LI Fenglin, LU Ning, GONG Yongpeng, LI Quanchun, ZHANG Yi. Optimization of the Ultrasonic-assisted Aqueous Two-phase Extraction of Lycium ruthenicum Polysaccharides and Its Monosaccharide Composition and Pancreatic Lipase Inhibitory Activity[J]. Science and Technology of Food Industry, 2024, 45(22): 158-168. DOI: 10.13386/j.issn1002-0306.2024010085
[2]	WANG Lei, LI Guolong, TANG Zhishu, SONG Zhongxing, YUAN Shuhui, LIU Hongbo, SHI Xinbo, CHEN Jiaxin. The Relative Molecular Mass, Monosaccharide Composition and Antioxidant Activity of Ziziphus jujuba FleshPolysaccharide at Different Stages[J]. Science and Technology of Food Industry, 2024, 45(7): 1-7. DOI: 10.13386/j.issn1002-0306.2023060269
[3]	Ruiping ZHANG, Zhaohui REN, Haonan ZHANG, Xiaoping ZHANG, Pengfei LIU, Xiaoli WANG. Isolation, Purification, Monosaccharide Composition and Antioxidant Activity of Polysaccharides from Cortex Periplocae[J]. Science and Technology of Food Industry, 2023, 44(13): 71-78. DOI: 10.13386/j.issn1002-0306.2022080349
[4]	GUO Qiaoli, WU Zhibo, ZHOU Yubi, GAN Lin, WANG Xueqin, HAO Jiachen, ZUO Hejun. Composition Identification and Antioxidant Activity of Cistanche lanzhouensis Polysaccharides[J]. Science and Technology of Food Industry, 2021, 42(15): 96-103. DOI: 10.13386/j.issn1002-0306.2021010193
[5]	ZHAO Biao-xi, ZHANG Hai-de, ZHANG Mei-jian, LI Wen-jia, ZHEN Da-ming, QIAN Zheng-ming, CHEN Hai-ming. The Monosaccharides Composition and Immune Activity of Polysaccharides from Cordyceps sinensis[J]. Science and Technology of Food Industry, 2020, 41(13): 27-31. DOI: 10.13386/j.issn1002-0306.2020.13.005
[6]	WANG Jia-hui, LIU Shan-shan, ZHANG Xin, WANG Zhen, LI Xin-peng. Antioxidant and Anticoagulant Activities of Polysaccharides Extracted from Different Parts of Arctium lappa L.[J]. Science and Technology of Food Industry, 2020, 41(6): 305-310. DOI: 10.13386/j.issn1002-0306.2020.06.051
[7]	LIU Yu-hui, WANG Rui-fang, AN Xiao-ping, WANG Yuan, LIU Na, YANG Yan-ping, QI Jing-wei. Study on Microbial Fermentation Technology of Corn Cob Polysaccharide and Its Monosaccharide Composition and Prebiotic Activity in Vitro[J]. Science and Technology of Food Industry, 2020, 41(5): 107-112. DOI: 10.13386/j.issn1002-0306.2020.05.018
[8]	ZUO Li-min, LU Yu, JIANG Shi-ping, YAN Yong-qiu, TONG Ying-peng, CHEN Su-hong, WANG Ping. Study on monosaccharide compositions analysis and antioxidant activity in vitro of polysaccharides from Noni[J]. Science and Technology of Food Industry, 2017, (17): 56-60. DOI: 10.13386/j.issn1002-0306.2017.17.011
[9]	LUO Yi-yang, REN Dao-yuan, CHEN Li-fang, YANG Xing-bin. Study on analysis and antioxidant activity in vitro of the monosaccharide composition of Pleurotus eryngii[J]. Science and Technology of Food Industry, 2015, (08): 158-161. DOI: 10.13386/j.issn1002-0306.2015.08.023
[10]	LIU Meng-meng, SUN Li-ping, ZHUANG Yong-liang. Analysis of polysaccharide composition and in vitro antioxidant activities of fruiting bodies of Catathelasma ventricosum[J]. Science and Technology of Food Industry, 2013, (21): 72-77. DOI: 10.13386/j.issn1002-0306.2013.21.046