Effect of 1-MCP on Postharvest Quality, Ripening and Antioxidant Activity of Phenolic in ’Hongyang’ Kiwifruit
|Course||Of Food Science|
|Keywords||kiwifruit 1-MCP storage quality antioxidant flavor components|
Actinnida chinensis cv. Hongyang were choosen as experimental materials. Postharvest at 20℃deal with 1.0μL·L-1、10μL·L-1 and 20,uL·L-11-MCP 24h closed, with water as control. Processed kiwifruits packed in plastic box, coated with 0.05mm thick polyethylene bags, sealed, then stored at (0±1)℃, RH 80%-95%. Study effects of 1-MCP at different concentrations of quality of Hongyang kiwifruits at low temperature; the change of the content of antioxidant compounds such as Ascorbic acid (AsA), glutathione (GSH), total phenolics and flavonoids, the activity of antioxidant enzymes involve Superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), ascorbate peroxidase(APX), as well as those aroma components during stoage were investigated in this paper. The main conclusions of this paper were as followed:(1) The results indicated that pre-harvest 1-MCP treatment shown good effect on the maintenance of storage quality of kiwifruits, this mainly manifested in the following aspects: postharvest 1-MCP could effectively inhibit the increase of the weight loss, decrease the reduce of hardness, maintain a high titratable acidity and inhibit the increase of soluble solids and content of soluble pectin, reduce the respiration rate, respiration peak, MDA content and relative permeability, delay the appearance of the respiratory peak and the increase of MDA content and relative permeability;(2) Postharvest 1-MCP treatment could delay the loss of antioxidant components in kiwifruit, so those fruits has a higher nutritional value and antioxidant capacity late in the storage, 10μL·L-11-MCP and 20μL·L-11-MCP treatment results are obvious; different concentrations of 1-MCP treatment have different effects on the phenolic acids detected,some rise, some down, the rate of increase of same phenolic acid content is different; while DPPH·radical scavenging of pulp of’Hongyang’kiwifruit is proportional to the content of the polyphenol.(3) Postharvest 1-MCP treatment could remained SOD, POD, GR (Glutathione reductase), CAT, APX activity at a high level in general, which higher than the control fruit; but Low concentration (1.0μL·L-1) 1-MCP treatment inhibited POD and CAT activity of fruit to some extent;(4) Postharvest 1-MCP treatment may dramatically change volatile flavor components of Hongyang Kiwifruit, among the whole storage, the amount of ketones, aldehydes, alcohols and esters of 1-MCP treatment and control kiwifruit both increased first and then the overall downward, late in the storage, the number of aroma components including aldehydes, alcohols and esters of 1-MCP treatment fruit were significantly lower than the control; 1-MCP treatment will increase the relative content of alcohols, aldehydes, and decrease the relative content of related esters and thus affect the sensory quality of fruit.