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...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)and titratable acid(TA)contents,peroxidase(POD),and phenylalanine ammonia-lyase(PAL)activities while inhibiting vitamin C degradation and weight loss.Furthermore,it restrained polyphenol oxidase(PPO)activity,ethylene production,and respiration rate increase.These findings demonstrate that 1-MCP not only delays the onset of peel greasiness but also preserves the overall storage quality of‘Yuluxiang’pear at a temperature of 20℃.This study presents a novel approach for developing new preservatives to inhibit pear fruit peel greasiness and provides a theoretical foundation for further research on pear fruit preservation.展开更多
[Objective] This study was conducted to evaluate the effect of 1-methylcy- clopropene （1-MCP） on fruit firmness, and the activity of the enzymes involved in ethylene metabolism and membrane lipid peroxidation. [Meth...[Objective] This study was conducted to evaluate the effect of 1-methylcy- clopropene （1-MCP） on fruit firmness, and the activity of the enzymes involved in ethylene metabolism and membrane lipid peroxidation. [Method] The nearly ripe fruits of the papaya cultivar Risheng were randomly assigned to one of four groups. Two groups were treated under hypobaric and hypoxic （HH） atmosphere condition for six hours, and immediately soaked in deionized water （HH alone）, or fumigated with 2.0 mg/L 1-MCP （HH＋I-MCP） for 24 h. The other two groups untreated under HH condition were also soaked in deionized water （negative control）, or fumigated with 2.0 mg/L 1-MCP （1-MCP alone） for 24 h. After that, the fruits of all the four treatments were stored at room temperature （23＋1） ℃. Cell membrane permeability, fruit firmness, respiration rate, ethylene release rate, SOD activity, POD activity, CAT activity, MAD content and LOX activity were measured once every three days during storage. [Result] Treatment with 1-MCP delayed the occurrence of the peaks of respiration rate and ethylene release rate, significantly reduced the accumulation of malondialdehyde （MDA）, and inhibited the decrease in papaya fruit firmness. Compared with the control, 1-MCP treatment significantly increased the SOD （su- peroxide dismutase）, POD （peroxidase） and CAT （catalase） activity, reduced the ac- tivity of lipoxygenase （LOX）, a product of lipid peroxidatlon in membranes, and in- hibited ethylene biosynthesis, thus delaying the aging process and prolonging the storage life of papaya fruits. [Conclusion] The results will provide a theoretical basis for analvzina the key factors controllinq postharvest maturity and aging of papaya fruits.展开更多
To investigate the roles of Harvista(a sprayable 1-methylcyclopropene,1-MCP,available component is 150 g·hm^(-2))and Ethephon(1 mL·L^(-1))applied at preharvest in apple(Malus domestica Borkh.'Golden Deli...To investigate the roles of Harvista(a sprayable 1-methylcyclopropene,1-MCP,available component is 150 g·hm^(-2))and Ethephon(1 mL·L^(-1))applied at preharvest in apple(Malus domestica Borkh.'Golden Delicious')fruit cuticular wax biosynthesis,the expression of genes related to fruit cuticular wax biosynthesis and ethylene biosynthesis and signaling,ethylene production rate,respiration rate,wax constituents and structure,and fruit quality were determined at harvest and during cold storage.The results showed that 1-MCP inhibited the expression levels of ethylene biosynthesis and signaling-related genes,decreased fruit ethylene production,and inhibited the expression of Md LACS1,Md CER6,Md CER4 and Md WSD1,which resulted in decreases in alcohols,acids,and esters content in fruit cuticular wax.1-MCP also reduced fruit dropping rate from 17.17%to 12%;maintained fruit firmness,soluble solids,titratable acidity during cold storage;showed about as one fifth in the total length and one third in the widest width of wax crack as that in control at harvest.In contrast,Ethephon produced the opposite effects.In conclusion,1-MCP inhibited fruit ethylene biosynthesis and signaling,and influenced fruit cuticular wax biosynthesis.Thus,the fruit cuticular wax constituents and structure was altered,and the fruit quality were maintained at harvest and during cold storage.The results provide a new technology for improving apple fruit harvest and postharvest quality by preharvest application of sprayable 1-MCP.展开更多
The inclusion-complex of CD-MCP （β-cyclodextrin （β-CD） including 1-methylcyclopropene （1-MCP）） was prepared and characterized. Basing on programmed-heating procedure and weight-temperature analysis, as well as...The inclusion-complex of CD-MCP （β-cyclodextrin （β-CD） including 1-methylcyclopropene （1-MCP）） was prepared and characterized. Basing on programmed-heating procedure and weight-temperature analysis, as well as the application of Satava-Sestak＇s, Ozawa＇s and Kissinger＇s methods, the mechanism and kinetics of thermal dissociation of this inclusion complex were studied. An additional mass loss is found at 170-180℃. The mechanism of thermal dissociation of CD-MCP is dominated by a one-dimensional random nucleation and subsequent growth process （A2/3）. The activation energy Es and the pre-exponential factor AS for the process are 102.14 kJ/mol and 3.63×10^10s^-1, respectively. This ES value shows that there is no strong chemical intere, ctions between β-CD and 1-MC;P,展开更多
Floral senescence or petal abscission that determine cut flower quality and longevity are primarily caused by the regulation of endogenous ethylene and perception of endogenous and exogenous ethylene in floral organs(...Floral senescence or petal abscission that determine cut flower quality and longevity are primarily caused by the regulation of endogenous ethylene and perception of endogenous and exogenous ethylene in floral organs(such as the petals and gynoecium),in ethylene-sensitive species.Several attempts have been made to prolong flower quality and longevity using silver ions and other chemicals that inhibit ethylene production and perception in floral organs.Among the available compounds,1-methylcyclopropene(1-MCP)has been increasingly used as ethylene-action/perception inhibitor because of its ability to inhibit ethylene action/perception and it is environmentally safe.Although 1-MCP has been used in several cut flower crops for about 25 years,there has been no review yet that critically emphasizes the benefits or difficulties of using this compound for the prolongation of cut flower quality and longevity.Here,we outline the role of 1-MCP in inhibiting ethylene action/perception and petal senescence in cut flowers through the blocking of receptor binding sites,and we discuss how various factors affecting efficacy of 1-MCP(such as concentration,treatment time and temperature,genotype,and flower stage)are involved in the achievement of flower longevity.Moreover,we highlight the advantages of applying nonvolatile and liquid 1-MCP formulation types,as opposed to using the conventional 1-MCP treatment(powder formulation type).We expect that this review will provide useful information for the future utilization of 1-MCP for the maintenance of cut flower longevity.展开更多
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)。
文摘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)and titratable acid(TA)contents,peroxidase(POD),and phenylalanine ammonia-lyase(PAL)activities while inhibiting vitamin C degradation and weight loss.Furthermore,it restrained polyphenol oxidase(PPO)activity,ethylene production,and respiration rate increase.These findings demonstrate that 1-MCP not only delays the onset of peel greasiness but also preserves the overall storage quality of‘Yuluxiang’pear at a temperature of 20℃.This study presents a novel approach for developing new preservatives to inhibit pear fruit peel greasiness and provides a theoretical foundation for further research on pear fruit preservation.
文摘[Objective] This study was conducted to evaluate the effect of 1-methylcy- clopropene （1-MCP） on fruit firmness, and the activity of the enzymes involved in ethylene metabolism and membrane lipid peroxidation. [Method] The nearly ripe fruits of the papaya cultivar Risheng were randomly assigned to one of four groups. Two groups were treated under hypobaric and hypoxic （HH） atmosphere condition for six hours, and immediately soaked in deionized water （HH alone）, or fumigated with 2.0 mg/L 1-MCP （HH＋I-MCP） for 24 h. The other two groups untreated under HH condition were also soaked in deionized water （negative control）, or fumigated with 2.0 mg/L 1-MCP （1-MCP alone） for 24 h. After that, the fruits of all the four treatments were stored at room temperature （23＋1） ℃. Cell membrane permeability, fruit firmness, respiration rate, ethylene release rate, SOD activity, POD activity, CAT activity, MAD content and LOX activity were measured once every three days during storage. [Result] Treatment with 1-MCP delayed the occurrence of the peaks of respiration rate and ethylene release rate, significantly reduced the accumulation of malondialdehyde （MDA）, and inhibited the decrease in papaya fruit firmness. Compared with the control, 1-MCP treatment significantly increased the SOD （su- peroxide dismutase）, POD （peroxidase） and CAT （catalase） activity, reduced the ac- tivity of lipoxygenase （LOX）, a product of lipid peroxidatlon in membranes, and in- hibited ethylene biosynthesis, thus delaying the aging process and prolonging the storage life of papaya fruits. [Conclusion] The results will provide a theoretical basis for analvzina the key factors controllinq postharvest maturity and aging of papaya fruits.
基金supported by the National Natural Science Foundation of China(Grant No.31772024)。
文摘To investigate the roles of Harvista(a sprayable 1-methylcyclopropene,1-MCP,available component is 150 g·hm^(-2))and Ethephon(1 mL·L^(-1))applied at preharvest in apple(Malus domestica Borkh.'Golden Delicious')fruit cuticular wax biosynthesis,the expression of genes related to fruit cuticular wax biosynthesis and ethylene biosynthesis and signaling,ethylene production rate,respiration rate,wax constituents and structure,and fruit quality were determined at harvest and during cold storage.The results showed that 1-MCP inhibited the expression levels of ethylene biosynthesis and signaling-related genes,decreased fruit ethylene production,and inhibited the expression of Md LACS1,Md CER6,Md CER4 and Md WSD1,which resulted in decreases in alcohols,acids,and esters content in fruit cuticular wax.1-MCP also reduced fruit dropping rate from 17.17%to 12%;maintained fruit firmness,soluble solids,titratable acidity during cold storage;showed about as one fifth in the total length and one third in the widest width of wax crack as that in control at harvest.In contrast,Ethephon produced the opposite effects.In conclusion,1-MCP inhibited fruit ethylene biosynthesis and signaling,and influenced fruit cuticular wax biosynthesis.Thus,the fruit cuticular wax constituents and structure was altered,and the fruit quality were maintained at harvest and during cold storage.The results provide a new technology for improving apple fruit harvest and postharvest quality by preharvest application of sprayable 1-MCP.
文摘The inclusion-complex of CD-MCP （β-cyclodextrin （β-CD） including 1-methylcyclopropene （1-MCP）） was prepared and characterized. Basing on programmed-heating procedure and weight-temperature analysis, as well as the application of Satava-Sestak＇s, Ozawa＇s and Kissinger＇s methods, the mechanism and kinetics of thermal dissociation of this inclusion complex were studied. An additional mass loss is found at 170-180℃. The mechanism of thermal dissociation of CD-MCP is dominated by a one-dimensional random nucleation and subsequent growth process （A2/3）. The activation energy Es and the pre-exponential factor AS for the process are 102.14 kJ/mol and 3.63×10^10s^-1, respectively. This ES value shows that there is no strong chemical intere, ctions between β-CD and 1-MC;P,
基金supported by the National Research Foundation of Korea (NRF)grant funded by the Korea government (MSIT) (No.2021R1A2C2008951)。
文摘Floral senescence or petal abscission that determine cut flower quality and longevity are primarily caused by the regulation of endogenous ethylene and perception of endogenous and exogenous ethylene in floral organs(such as the petals and gynoecium),in ethylene-sensitive species.Several attempts have been made to prolong flower quality and longevity using silver ions and other chemicals that inhibit ethylene production and perception in floral organs.Among the available compounds,1-methylcyclopropene(1-MCP)has been increasingly used as ethylene-action/perception inhibitor because of its ability to inhibit ethylene action/perception and it is environmentally safe.Although 1-MCP has been used in several cut flower crops for about 25 years,there has been no review yet that critically emphasizes the benefits or difficulties of using this compound for the prolongation of cut flower quality and longevity.Here,we outline the role of 1-MCP in inhibiting ethylene action/perception and petal senescence in cut flowers through the blocking of receptor binding sites,and we discuss how various factors affecting efficacy of 1-MCP(such as concentration,treatment time and temperature,genotype,and flower stage)are involved in the achievement of flower longevity.Moreover,we highlight the advantages of applying nonvolatile and liquid 1-MCP formulation types,as opposed to using the conventional 1-MCP treatment(powder formulation type).We expect that this review will provide useful information for the future utilization of 1-MCP for the maintenance of cut flower longevity.
