Effect of 1-Methylcyclopropene Treatment on the Quality and Key Browning-Related Enzymes of Fresh Zanthoxylum bungeanum Maxim. Fruits during Cold Storage
This study investigated the effect of 1.0 μL/L 1-methylcyclopropene (1-MCP) treatment at ambient temperature on the quality and key browning-related enzyme activities of fresh ‘Fengjiao’ Zanthoxylum bungeanum fruits during storage at (0.0 ± 0.5) ℃. The results showed that 1-MCP treatment effectively...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2025-07-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-034.pdf |
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| author | WU Fangzhi, WANG Shuimiao, WANG Sike, YU Junping, MA Yanping |
| author_facet | WU Fangzhi, WANG Shuimiao, WANG Sike, YU Junping, MA Yanping |
| author_sort | WU Fangzhi, WANG Shuimiao, WANG Sike, YU Junping, MA Yanping |
| collection | DOAJ |
| description | This study investigated the effect of 1.0 μL/L 1-methylcyclopropene (1-MCP) treatment at ambient temperature on the quality and key browning-related enzyme activities of fresh ‘Fengjiao’ Zanthoxylum bungeanum fruits during storage at (0.0 ± 0.5) ℃. The results showed that 1-MCP treatment effectively reduced the browning of fresh Z. bungeanum fruits during a storage period of 42 days, and maintained its color, anthocyanins, tingling substances and volatile oil, especially linalool, sabinene and 4-terpene alcohol. 1-MCP treatment increased the polyphenol oxidase (PPO) activity, but effectively inhibited the activities of peroxidase (POD) and phenylalanine ammonia lyase (PAL). In conclusion, 1-MCP treatment significantly slowed down the degradation of bioactive substances in fresh Z. bungeanum fruits during the storage period and effectively delayed fruit browning and preserved fruit quality through maintaining the integrity of cells or suppressing key browning-related enzymes including POD and PAL. |
| format | Article |
| id | doaj-art-1055d7c643d249e5b94b5614aeab5166 |
| institution | DOAJ |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-1055d7c643d249e5b94b5614aeab51662025-08-20T02:41:11ZengChina Food Publishing CompanyShipin Kexue1002-66302025-07-01461432130510.7506/spkx1002-6630-20250110-081Effect of 1-Methylcyclopropene Treatment on the Quality and Key Browning-Related Enzymes of Fresh Zanthoxylum bungeanum Maxim. Fruits during Cold StorageWU Fangzhi, WANG Shuimiao, WANG Sike, YU Junping, MA Yanping0(Key Laboratory of Shaanxi Province on Development and Utilization of Economic Plant Resources, College of Forestry, Northwest A&F University, Yangling 712100, China)This study investigated the effect of 1.0 μL/L 1-methylcyclopropene (1-MCP) treatment at ambient temperature on the quality and key browning-related enzyme activities of fresh ‘Fengjiao’ Zanthoxylum bungeanum fruits during storage at (0.0 ± 0.5) ℃. The results showed that 1-MCP treatment effectively reduced the browning of fresh Z. bungeanum fruits during a storage period of 42 days, and maintained its color, anthocyanins, tingling substances and volatile oil, especially linalool, sabinene and 4-terpene alcohol. 1-MCP treatment increased the polyphenol oxidase (PPO) activity, but effectively inhibited the activities of peroxidase (POD) and phenylalanine ammonia lyase (PAL). In conclusion, 1-MCP treatment significantly slowed down the degradation of bioactive substances in fresh Z. bungeanum fruits during the storage period and effectively delayed fruit browning and preserved fruit quality through maintaining the integrity of cells or suppressing key browning-related enzymes including POD and PAL.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-034.pdffresh ‘fengjiao’ zanthoxylum bungeanum fruits; 1-methylcyclopropene; quality; bioactive substances; phenylalanine ammonia lyase |
| spellingShingle | WU Fangzhi, WANG Shuimiao, WANG Sike, YU Junping, MA Yanping Effect of 1-Methylcyclopropene Treatment on the Quality and Key Browning-Related Enzymes of Fresh Zanthoxylum bungeanum Maxim. Fruits during Cold Storage Shipin Kexue fresh ‘fengjiao’ zanthoxylum bungeanum fruits; 1-methylcyclopropene; quality; bioactive substances; phenylalanine ammonia lyase |
| title | Effect of 1-Methylcyclopropene Treatment on the Quality and Key Browning-Related Enzymes of Fresh Zanthoxylum bungeanum Maxim. Fruits during Cold Storage |
| title_full | Effect of 1-Methylcyclopropene Treatment on the Quality and Key Browning-Related Enzymes of Fresh Zanthoxylum bungeanum Maxim. Fruits during Cold Storage |
| title_fullStr | Effect of 1-Methylcyclopropene Treatment on the Quality and Key Browning-Related Enzymes of Fresh Zanthoxylum bungeanum Maxim. Fruits during Cold Storage |
| title_full_unstemmed | Effect of 1-Methylcyclopropene Treatment on the Quality and Key Browning-Related Enzymes of Fresh Zanthoxylum bungeanum Maxim. Fruits during Cold Storage |
| title_short | Effect of 1-Methylcyclopropene Treatment on the Quality and Key Browning-Related Enzymes of Fresh Zanthoxylum bungeanum Maxim. Fruits during Cold Storage |
| title_sort | effect of 1 methylcyclopropene treatment on the quality and key browning related enzymes of fresh zanthoxylum bungeanum maxim fruits during cold storage |
| topic | fresh ‘fengjiao’ zanthoxylum bungeanum fruits; 1-methylcyclopropene; quality; bioactive substances; phenylalanine ammonia lyase |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-034.pdf |
| work_keys_str_mv | AT wufangzhiwangshuimiaowangsikeyujunpingmayanping effectof1methylcyclopropenetreatmentonthequalityandkeybrowningrelatedenzymesoffreshzanthoxylumbungeanummaximfruitsduringcoldstorage |