Effect of 1-Methylcyclopropene on the Storage Quality of Lonicera caerulea L.

Objective: In order to explore the effect of 1-Methylcyclopropene (1-MCP) on the storage quality of Lonicera caerulea L., with a view to providing theoretical and practical basis for Lonicera caerulea L. storage and preservation technology. Methods: The experiment using the Lonicera caerulea L. variety “Lanjingling” as the test material, after harvesting, it was treated with a concentration of 1 µL/L 1-MCP for 24 h, and the effect of 1-MCP treatment on the storage quality, physiological changes and anti-oxidant effects of the fruits during storage at ice temperature (−0.5±0.3) ℃ was studied. Results: Compared with the control, 1-MCP treatment delayed the decrease of good fruit rate, frost coverage index and flavor index during storage. The hardness was 1.39 kg/cm² at 60 days of storage, which was significantly higher than the hardness of CK group (0.95 kg/cm²) during the same period and maintained the organoleptic qualities and inherent texture of the fruit. In early storage, 1-MCP treatment such as ascorbic acid, anthocyanins, flavones and total phenol content was maintained at a high level, while suppressing respiration and MDA content of the fruits, the biologically active material was suppressed and the decrease of delaying the senescence of fruits. In terms of antioxidant properties, 1-MCP could effectively slow down the decrease of T-GSH, GSH, and GSSG content, while maintaining high GR and SOD activities in the early stage of storage, thereby achieving the ability to maintain the antioxidant capacity of the fruits. Conclude: 1-MCP can effectively maintain the quality of Lonicera caerulea L. during the postharvest storage period.