The influence of 1-MCP on the fruit quality and flesh browning of ‘Red Fuji’ apple after long-term cold storage
This study assessed the influence of 1-MCP treatment on the fruit quality and flesh browning of ‘Red Fuji’ apple at shelf life after long-term cold storage. The ‘Red Fuji’ fruit were stored at 0±0.5 °C for 270 days after treating with 1.0 μL L-1 1-methylcyclopropylene (1-MCP). Fruit quality, browning rate of stem-end flesh, chlorogenic acid content, polyphenol oxidase (PPO) activity were analyzed at shelf-life under 20±0.5 °C, the expression profile of ethylene receptors (MdERS1), phenylalnine ammonia lyase genes (MdPA L1, MdPA L2), quinate hydroxycinnamoyl/hydrxycinnamoyl CoA shi-kimate gene (MdHCT3), polyphenol oxidase genes (MdPPO1, MdPPO5)and lipoxygenase gene (MdLOX) were measured by real-time quantitative PCR.
1-MCP treatment improved the fruit storage quality, decreased stem-end flesh tissue browning, and fruit decay. In addition, the fruit respiration rate and ethylene production rate increased at shelf-life, but this increase could be inhibited by 1-MCP. The same rule was observed in the changes of chlorogenic acid content and PPO activity, the expression of MdERS1, MdPA L1, MdPPO1 and MdLOX were inhibited by 1-MCP as well in the stem-end flesh. Thus, 1-MCP treatment improves the fruit quality of ‘Red Fuji’ apple at shelf-life after long-term cold storage, and inhibits the browning of stem-end flesh by decreasing the chlorogenic acid content and PPO activity. MdPA L1, MdHCT3, MdPPO1 and MdLOX participate in the flesh browning progress.
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