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The Synergism of 1-Methylcyclopropene and Ethephon Preserves Quality of “Laiyang” Pears With Recovery of Aroma Formation After Long-Term Cold Storage

A “Laiyang” pear is a climacteric fruit with a special taste and nutritional value but is prone to a post-harvest aroma compound loss and a loss in fruit quality. In this study, pears were pretreated with 0.5 μl L(–1) 1-methylcyclopropene (1-MCP) at 20°C for 12 h and then stored at 0 ± 1°C for 150 d...

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Autores principales: Shu, Pan, Min, Dedong, Zhou, Jingxiang, Ai, Wen, Li, Jiaozhuo, Li, Zilong, Zhang, Xinhua, Shi, Zedong, Sun, Yingjie, Li, Fujun, Li, Xiaoan, Guo, Yanyin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7261920/
https://www.ncbi.nlm.nih.gov/pubmed/32523587
http://dx.doi.org/10.3389/fpls.2020.00490
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author Shu, Pan
Min, Dedong
Zhou, Jingxiang
Ai, Wen
Li, Jiaozhuo
Li, Zilong
Zhang, Xinhua
Shi, Zedong
Sun, Yingjie
Li, Fujun
Li, Xiaoan
Guo, Yanyin
author_facet Shu, Pan
Min, Dedong
Zhou, Jingxiang
Ai, Wen
Li, Jiaozhuo
Li, Zilong
Zhang, Xinhua
Shi, Zedong
Sun, Yingjie
Li, Fujun
Li, Xiaoan
Guo, Yanyin
author_sort Shu, Pan
collection PubMed
description A “Laiyang” pear is a climacteric fruit with a special taste and nutritional value but is prone to a post-harvest aroma compound loss and a loss in fruit quality. In this study, pears were pretreated with 0.5 μl L(–1) 1-methylcyclopropene (1-MCP) at 20°C for 12 h and then stored at 0 ± 1°C for 150 days to evaluate the influence of 1-MCP on fruit quality and the changes in components of volatile aromas. In addition, pears were further treated with 2 mmol L(–1) ethephon. The effects of ethephon on the recovery of aroma production were investigated during the 150 day storage at 0 ± 1°C and the subsequent 7 day shelf life at 20 ± 1°C. Treatment with 1-MCP inhibited firmness loss, increased electrical conductivity, reduced respiration and ethylene production rates as well as the contents of soluble solids, and maintained the storage quality of the fruits. However, 1-MCP treatment inhibited the emission of volatile aromas in pear fruits by decreasing the activities of various enzymes, such as lipoxygenase (LOX), hydroperoxide lyase (HPL), alcohol dehydrogenase (ADH), pyruvate carboxylase (PDC), and alcohol acetyltransferase (AAT). During the shelf-life, activities of the above mentioned enzymes were significantly enhanced, and a higher content of volatile aromas were found in fruits treated with 1-MCP + ethephon, while other qualities were not compromised. These results showed that 1-MCP treatment could effectively maintain the quality of the “Laiyang” pear during cold storage, and the additional application of ethephon on fruits during shelf-life may be a promising way to restore volatile aromas in pear fruits after long-term storage.
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spelling pubmed-72619202020-06-09 The Synergism of 1-Methylcyclopropene and Ethephon Preserves Quality of “Laiyang” Pears With Recovery of Aroma Formation After Long-Term Cold Storage Shu, Pan Min, Dedong Zhou, Jingxiang Ai, Wen Li, Jiaozhuo Li, Zilong Zhang, Xinhua Shi, Zedong Sun, Yingjie Li, Fujun Li, Xiaoan Guo, Yanyin Front Plant Sci Plant Science A “Laiyang” pear is a climacteric fruit with a special taste and nutritional value but is prone to a post-harvest aroma compound loss and a loss in fruit quality. In this study, pears were pretreated with 0.5 μl L(–1) 1-methylcyclopropene (1-MCP) at 20°C for 12 h and then stored at 0 ± 1°C for 150 days to evaluate the influence of 1-MCP on fruit quality and the changes in components of volatile aromas. In addition, pears were further treated with 2 mmol L(–1) ethephon. The effects of ethephon on the recovery of aroma production were investigated during the 150 day storage at 0 ± 1°C and the subsequent 7 day shelf life at 20 ± 1°C. Treatment with 1-MCP inhibited firmness loss, increased electrical conductivity, reduced respiration and ethylene production rates as well as the contents of soluble solids, and maintained the storage quality of the fruits. However, 1-MCP treatment inhibited the emission of volatile aromas in pear fruits by decreasing the activities of various enzymes, such as lipoxygenase (LOX), hydroperoxide lyase (HPL), alcohol dehydrogenase (ADH), pyruvate carboxylase (PDC), and alcohol acetyltransferase (AAT). During the shelf-life, activities of the above mentioned enzymes were significantly enhanced, and a higher content of volatile aromas were found in fruits treated with 1-MCP + ethephon, while other qualities were not compromised. These results showed that 1-MCP treatment could effectively maintain the quality of the “Laiyang” pear during cold storage, and the additional application of ethephon on fruits during shelf-life may be a promising way to restore volatile aromas in pear fruits after long-term storage. Frontiers Media S.A. 2020-05-25 /pmc/articles/PMC7261920/ /pubmed/32523587 http://dx.doi.org/10.3389/fpls.2020.00490 Text en Copyright © 2020 Shu, Min, Zhou, Ai, Li, Li, Zhang, Shi, Sun, Li, Li and Guo. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Plant Science
Shu, Pan
Min, Dedong
Zhou, Jingxiang
Ai, Wen
Li, Jiaozhuo
Li, Zilong
Zhang, Xinhua
Shi, Zedong
Sun, Yingjie
Li, Fujun
Li, Xiaoan
Guo, Yanyin
The Synergism of 1-Methylcyclopropene and Ethephon Preserves Quality of “Laiyang” Pears With Recovery of Aroma Formation After Long-Term Cold Storage
title The Synergism of 1-Methylcyclopropene and Ethephon Preserves Quality of “Laiyang” Pears With Recovery of Aroma Formation After Long-Term Cold Storage
title_full The Synergism of 1-Methylcyclopropene and Ethephon Preserves Quality of “Laiyang” Pears With Recovery of Aroma Formation After Long-Term Cold Storage
title_fullStr The Synergism of 1-Methylcyclopropene and Ethephon Preserves Quality of “Laiyang” Pears With Recovery of Aroma Formation After Long-Term Cold Storage
title_full_unstemmed The Synergism of 1-Methylcyclopropene and Ethephon Preserves Quality of “Laiyang” Pears With Recovery of Aroma Formation After Long-Term Cold Storage
title_short The Synergism of 1-Methylcyclopropene and Ethephon Preserves Quality of “Laiyang” Pears With Recovery of Aroma Formation After Long-Term Cold Storage
title_sort synergism of 1-methylcyclopropene and ethephon preserves quality of “laiyang” pears with recovery of aroma formation after long-term cold storage
topic Plant Science
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7261920/
https://www.ncbi.nlm.nih.gov/pubmed/32523587
http://dx.doi.org/10.3389/fpls.2020.00490
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