1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines

1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines

The color and aroma of nectarines experience adverse effects from cutting, resulting in the fast senescence of fruit tissue. Therefore, 1-methylcyclopropene (1-MCP) was used to treat postharvest nectarines before cutting, and its effect on the surface browning and aroma alteration were investigated....

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Bibliographic Details
Main Authors: Rui Zhang, Ze Miao, Shuang Xie, Jiao Li, Sheng Tao, Yuqian Jiang, Lingling Pang, Lihua Duan, Xihong Li
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
1-MCP
nectarines
enzymatic browning
antioxidant capacity
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/14/2/185
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