Multiple 1-MCP treatment more effectively alleviated postharvest nectarine chilling injury than conventional one-time 1-MCP treatment by regulating ROS and energy metabolism
作者： Wanli Zhang , Handong Zhao , Haitao Jiang , Yan Xu , Jiankang Cao
DOI: 10.1016/J.FOODCHEM.2020.127256
关键词:
摘要: Abstract The objective of the present study was to investigate effectiveness different 1-MCP treatment patterns on alleviating chilling injury (CI) postharvest nectarine stored at 0 ± 1 °C. Nectarine fruits were subjected following treatments: Single-High dose (S-H): 1 μL L−1 application before storage; Multi-low treatment: (M-L) Five 0.25 μL applications after 0, 5, 10, 15, and 20 d Multi-high (M-H): 15 storage. results showed that although all treatments alleviated CI, M-H is most effective pattern in CI fruit S-H, M-L, treatments. Moreover, this indicated reduction by related its regulations ROS energy metabolism.
sci-hub.st 参考文章(36)
Hui Liu, Jiankang Cao, Weibo Jiang, Changes in phenolics and antioxidant property of peach fruit during ripening and responses to 1-methylcyclopropene Postharvest Biology and Technology. ,vol. 108, pp. 111- 118 ,(2015) , 10.1016/J.POSTHARVBIO.2015.06.012
Peng Jin, Hong Zhu, Jing Wang, Jingjing Chen, Xiaoli Wang, Yonghua Zheng, Effect of methyl jasmonate on energy metabolism in peach fruit during chilling stress. Journal of the Science of Food and Agriculture. ,vol. 93, pp. 1827- 1832 ,(2013) , 10.1002/JSFA.5973
Qing Wang, Tian Ding, Jinhua Zuo, Lipu Gao, Linlin Fan, Amelioration of postharvest chilling injury in sweet pepper by glycine betaine Postharvest Biology and Technology. ,vol. 112, pp. 114- 120 ,(2016) , 10.1016/J.POSTHARVBIO.2015.07.008
A.A. Saquet, J. Streif, F. Bangerth, Energy metabolism and membrane lipid alterations in relation to brown heart development in ‘Conference’ pears during delayed controlled atmosphere storage Postharvest Biology and Technology. ,vol. 30, pp. 123- 132 ,(2003) , 10.1016/S0925-5214(03)00099-1
Huaijing Rui, Shifeng Cao, Haitao Shang, Peng Jin, Kaituo Wang, Yonghua Zheng, EFFECTS OF HEAT TREATMENT ON INTERNAL BROWNING AND MEMBRANE FATTY ACID IN LOQUAT FRUIT IN RESPONSE TO CHILLING STRESS Journal of the Science of Food and Agriculture. ,vol. 90, pp. 1557- 1561 ,(2010) , 10.1002/JSFA.3993
Lili Song ., Yueming Jiang ., Haiyan Gao ., Changtao Li ., Hai Liu ., Yanli You ., Jian Sun ., Effects of Adenosine Triphosphate on Browning and Quality of Harvested Litchi Fruit American Journal of Food Technology. ,vol. 1, pp. 173- 178 ,(2006) , 10.3923/AJFT.2006.173.178
Peng Jin, Hong Zhu, Lei Wang, Timin Shan, Yonghua Zheng, Oxalic acid alleviates chilling injury in peach fruit by regulating energy metabolism and fatty acid contents. Food Chemistry. ,vol. 161, pp. 87- 93 ,(2014) , 10.1016/J.FOODCHEM.2014.03.103
Jacqueline F. Nock, Christopher B. Watkins, Repeated treatment of apple fruit with 1-methylcyclopropene (1-MCP) prior to controlled atmosphere storage Postharvest Biology and Technology. ,vol. 79, pp. 73- 79 ,(2013) , 10.1016/J.POSTHARVBIO.2013.01.002
Susan Lurie, Carlos H. Crisosto, Chilling injury in peach and nectarine Postharvest Biology and Technology. ,vol. 37, pp. 195- 208 ,(2005) , 10.1016/J.POSTHARVBIO.2005.04.012
MM Bradford, None, A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding Analytical Biochemistry. ,vol. 72, pp. 248- 254 ,(1976) , 10.1016/0003-2697(76)90527-3