Effects of 1¬methylcyclopropene treatment on quality and anthocyanin biosynthesis in plum (Prunus salicina cv. Taoxingli) fruit during storage at a non-chilling temperature
Yanhong Xu, Sheng’e Li, Chen Huan, Tianjia Jiang, Xiaolin Zheng and Jeffrey K. Brecht
Postharvest Biology and Technology, Volume 169, November 2020, 111291
2020
บทคัดย่อ
The effects of 1methylcyclopropene (1-MCP) treatment on the quality attributes of ‘Taoxingli’ plum fruit, particularly on whole fruit anthocyanin content via anthocyanin biosynthesis during storage at the non-chilling temperature of 10 °C were investigated. The results showed that 1-MCP treatment effectively reduced weight loss and better maintained soluble solids content (SSC) and titratable acidity (TA), resulting in increased contents of fructose, glucose, sorbitol, and malic acid, and reduced decay during storage. Furthermore, major anthocyanins, including cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside, were detected. 1-MCP treatment delayed increases in total anthocyanins along with the major individual anthocyanins during storage, which was attributed to its effect in suppressing the expression of synthesis-related structural genes and the transcription factor PsMYB10 early in storage, enhancing their expression later in the storage period. Thus, 1-MCP treatment was beneficial for retaining the quality of ‘Taoxingli’ plums, particularly the chemical attributes, and extending the storage life with low economic loss during storage.