Tang Jianmin, Zhang Wenlin, R. Liu, Liao Qinhong, P. Jiang, Li Zhexin, J. Lan
{"title":"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","authors":"Tang Jianmin, Zhang Wenlin, R. Liu, Liao Qinhong, P. Jiang, Li Zhexin, J. Lan","doi":"10.15586/qas.v12i2.717","DOIUrl":null,"url":null,"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.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.6000,"publicationDate":"2020-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"Effect of 1-methylcyclopropene on the aroma volatiles, polyphenols contents and antioxidant activity of post-harvest ripening peach (Prunus persica L.) fruit\",\"authors\":\"Tang Jianmin, Zhang Wenlin, R. Liu, Liao Qinhong, P. Jiang, Li Zhexin, J. Lan\",\"doi\":\"10.15586/qas.v12i2.717\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":20868,\"journal\":{\"name\":\"Quality Assurance and Safety of Crops & Foods\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.6000,\"publicationDate\":\"2020-06-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Quality Assurance and Safety of Crops & Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.15586/qas.v12i2.717\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Quality Assurance and Safety of Crops & Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.15586/qas.v12i2.717","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of 1-methylcyclopropene on the aroma volatiles, polyphenols contents and antioxidant activity of post-harvest ripening peach (Prunus persica L.) fruit
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.
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.