Effect of 1-methylcyclopropene on the aroma volatiles, polyphenols contents and antioxidant activity of post-harvest ripening peach (Prunus persica L.) fruit

IF 4.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-06-27 DOI:10.15586/qas.v12i2.717

Tang Jianmin, Zhang Wenlin, R. Liu, Liao Qinhong, P. Jiang, Li Zhexin, J. Lan

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引用次数: 3

Abstract

Peach is a perishable fruit that quickly loses its aroma and bioactive components during storage. In this article, we evaluated the effect of treatment with 1-methylcyclopropene (1-MCP) on the quality of stored peaches depending on shelf-life temperature. Ethylene production and aroma content were determined using gas chromatography mass spectrometry (GC-MS). Polyphenol levels were monitored using high-performance liquid chromatography (HPLC), and the antioxidant capacity of peach samples was determined using 2,2-diphenyl-1 picrylhydrazyl (DPPH), 2,2?-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and ferric reducing antioxidant power (FRAP) assays. We found that treatment with 1-MCP could delay the ripening process and reduce the decay of peach fruit depending upon shelf-life temperature. Furthermore, treatment with 1-MCP efficiently delayed climacteric ethylene production, maintained high levels of total soluble solids (TSS), titratable acidity and characteristic lactones, including ?-decalactone, ?-decalactone, ?-octalatone, jasmine lactone and ? dodecalactone. Moreover, treatment with 1-MCP also helped maintain high levels of chlorogenic acid, L epicatechin, catechin, quercetin-3-rutinoside and neochlorogenic acid, as well as high antioxidant activity. Principal component analysis showed that treatment with 1-MCP during the second week of storage coincided with activity of lactones, poly-phenols and antioxidants, which was consistent with changes in phytochemicals. These results revealed that treatment with 1-MCP offers potential as a preservation strategy for maintaining the flavour and nutritional quality of peach fruit under shelf-life conditions.

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1-甲基环丙烯对桃采后成熟果实香气挥发物、多酚含量及抗氧化活性的影响

桃子是一种易腐烂的水果，在储存过程中会迅速失去其香气和生物活性成分。在本文中，我们评价了1-甲基环丙烯(1-MCP)处理对贮存桃子品质的影响。采用气相色谱-质谱(GC-MS)法测定乙烯产量和香气含量。采用高效液相色谱法(HPLC)检测多酚含量，采用2,2-二苯基-1苦味酰肼(DPPH)、2,2?-氮基-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)和铁还原抗氧化能力(FRAP)测定。研究发现，1-MCP处理可以延缓桃果的成熟过程，并根据保质期温度减少桃果的腐烂。此外，1-MCP处理有效地延缓了更年期乙烯的产生，保持了高水平的总可溶性固体(TSS)、可滴定酸度和特征内酯，包括?-癸内酯、?-癸内酯、?-辛基内酯、茉莉内酯和?dodecalactone。此外，1-MCP治疗还有助于维持高水平的绿原酸、L表儿茶素、儿茶素、槲皮素-3-芦丁苷和新绿原酸，以及高抗氧化活性。主成分分析表明，1-MCP处理后第2周内酯类、多酚类和抗氧化剂的活性变化与植物化学物质的变化一致。这些结果表明，1-MCP处理可以作为一种保存策略，在货架期条件下保持桃子果实的风味和营养品质。

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

Quality Assurance and Safety of Crops & Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.60

自引率

7.50%

发文量

审稿时长

1 months

期刊介绍： ''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered. ''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.