Both 1-methylcyclopropene treatment and fresh-keeping mats mitigate peel browning and affect the aroma of Xinjiang “Yinggeer” flat peaches during cold storage

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-20 DOI:10.1016/j.fochx.2025.103051

Xiaobin Ji , Huijing Guo , Jiluan Chen , Fangyuan Song

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Abstract

The current study explored the effects of 1-methylcyclopropene (1-MCP) and fresh-keeping mats (FKP) on aroma volatile levels and peel browning (PB) in flat peaches during.

cold storage. Both 1-MCP and FKP treatments prevented PB by inhibiting the activity of polyphenol oxidase, lipoxygenase, and peroxidase; reducing relative electrolytic leakage; and down-regulating malondialdehyde levels, thus increasing the content of unsaturated fatty acids. Although both the 1-MCP and FKP treatments prevented PB, FKP-treated fruit showed a higher content of aromatic compounds, greater fruit firmness, delayed reduction in the soluble solids content, and lower titratable acidity. Correlation and pathway analysis demonstrated that PB was positively correlated with polyphenol oxidase activity, peroxidase activity, relative electrolytic leakage, and malondialdehyde levels. Notably, the reduced peroxidase and polyphenol oxidase activities, relative electrolytic leakage, and malondialdehyde content inhibited PB in flat peaches. These findings show that FKP treatment is a simple and effective strategy for improving the storage quality of flat peaches.

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1-甲基环丙烯处理和保鲜垫均能减轻新疆莺耳扁桃在冷藏过程中的果皮褐变，并影响其香气

本研究探讨了1-甲基环丙烯（1-MCP）和保鲜垫（FKP）对桃果实香气挥发性水平和果皮褐变（PB）的影响。冷藏。1-MCP和FKP处理均通过抑制多酚氧化酶、脂氧合酶和过氧化物酶活性来预防PB；减少相对电解泄漏；并下调丙二醛水平，从而增加不饱和脂肪酸的含量。虽然1-MCP和FKP处理均能抑制PB，但FKP处理的果实芳香化合物含量更高，果实硬度更大，可溶性固溶物含量降低延迟，可滴定酸度降低。相关分析和途径分析表明，PB与多酚氧化酶活性、过氧化物酶活性、相对电解泄漏和丙二醛水平呈正相关。过氧化物酶和多酚氧化酶活性的降低、相对电解泄漏和丙二醛含量均显著抑制了扁桃PB的生长。结果表明，FKP处理是提高扁桃贮藏品质的一种简单有效的策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.