Effects of 1-methylcyclopropene on skin greasiness and quality of'Yuluxiang'pear during storage at 20℃  

作　　者：Wanting Yu Xinnan Zhang Weiwei Yan Xiaonan Sun Yang Wang Xiaohui Jia 

机构地区：[1]Research Institute of Pomology,Chinese Academy of Agricultural Sciences,Xingcheng 125100,China

出　　处：《Journal of Integrative Agriculture》2024年第7期2476-2490,共15页农业科学学报（英文版）

基　　金：supported by the Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-RIP);the earmarked fund for the China Agriculture Research System(CARS-28);the Natural Science Foundation of Liaoning Province,China(2021-MS-036)。

摘　　要：During storage at 20℃,specific pear cultivars may exhibit a greasy texture and decline in quality due to fruit senescence.Among these varieties,‘Yuluxiang’is particularly susceptible to peel greasiness,resulting in significant economic losses.Therefore,there is an urgent need for a preservative that can effectively inhibit the development of greasiness.Previous studies have demonstrated the efficacy of 1-methylcyclopropene(1-MCP)in extending the storage period of fruits.We hypothesize that it may also influence the occurrence of postharvest peel greasiness in the‘Yuluxiang’pears.In this study,we treated‘Yuluxiang’pears with 1-MCP.We stored them at 20℃while analyzing the composition and morphology of the surface waxes,recording enzyme activities related to wax synthesis,and measuring indicators associated with fruit storage quality and physiological characteristics.The results demonstrate that prolonged storage at 20℃leads to a rapid increase in skin greasiness,consistent with the observed elevations in L^(*),greasiness score,and the content of total wax and greasy wax components.Moreover,there were indications that cuticular waxes underwent melting,resulting in the formation of an amorphous structure.In comparison to controls,the application of 1-MCP significantly inhibited increments in L^(*) values as well as grease scores while also reducing accumulation rates for oily waxes throughout most stages over its shelf period,additionally delaying transitions from flaky-wax structures towards their amorphous counterparts.During the initial 7 d of storage,several enzymes involved in the biosynthesis and metabolism of greasy wax components,including lipoxygenase(LOX),phospholipase D(PLD),andβ-ketoacyl-CoA synthase(KCS),exhibited an increase followed by a subsequent decline.The activity of LOX during early shelf life(0–7 d)and the KCS activity during middle to late shelf life(14–21 d)were significantly suppressed by 1-MCP.Additionally,1-MCP effectively maintained firmness,total soluble solid(TSS)a

关 键 词：‘Yuluxiang’pear skin greasiness 1-methylcyclopropene storage quality 

分 类 号：S661.2[农业科学—果树学]