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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2025-01-01
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| author | Rui Zhang Ze Miao Shuang Xie Jiao Li Sheng Tao Yuqian Jiang Lingling Pang Lihua Duan Xihong Li |
| author_facet | Rui Zhang Ze Miao Shuang Xie Jiao Li Sheng Tao Yuqian Jiang Lingling Pang Lihua Duan Xihong Li |
| author_sort | Rui Zhang |
| collection | DOAJ |
| description | 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. The results indicated that 1-MCP restrained the soluble quinone (SQC) accumulation in fresh-cut nectarines by regulating the peroxidase (POD) and polyphenol oxidase (PPO) activities and the metabolism of phenolic compounds. Compared with the control, 1-MCP pre-cutting treatment maintained the ultrastructural integrity of the cell wall in fresh-cut nectarines, which also showed reduced malondialdehyde (MDA) content and reactive oxygen species (ROS) and enhanced the 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) radical scavenging activities. Electronic nose and GC-MS analysis revealed that the aroma profiles presented significant differences in the control and 1-MCP treatment during the storage at 0 °C for 10 days. The browning value of the 1-MCP pre-cutting treatment was 29.95% lower than the control, which prevented the loss of aroma on day 10. The fresh-cut nectarines could still maintain the characteristic flavor, while the flesh maintains its firmness. The 1-MCP pre-cutting treatment improves the sensory and aroma characteristics of fresh-cut fruits, which is beneficial to the preservation of fresh-cut fruits, improves transportation efficiency, and then improves the overall quality and market attractiveness of the fruit. |
| format | Article |
| id | doaj-art-7a815a665b6a4ecf87cfa2f6d7d330db |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-7a815a665b6a4ecf87cfa2f6d7d330db2025-01-24T13:32:47ZengMDPI AGFoods2304-81582025-01-0114218510.3390/foods140201851-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut NectarinesRui Zhang0Ze Miao1Shuang Xie2Jiao Li3Sheng Tao4Yuqian Jiang5Lingling Pang6Lihua Duan7Xihong Li8State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaThe 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. The results indicated that 1-MCP restrained the soluble quinone (SQC) accumulation in fresh-cut nectarines by regulating the peroxidase (POD) and polyphenol oxidase (PPO) activities and the metabolism of phenolic compounds. Compared with the control, 1-MCP pre-cutting treatment maintained the ultrastructural integrity of the cell wall in fresh-cut nectarines, which also showed reduced malondialdehyde (MDA) content and reactive oxygen species (ROS) and enhanced the 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) radical scavenging activities. Electronic nose and GC-MS analysis revealed that the aroma profiles presented significant differences in the control and 1-MCP treatment during the storage at 0 °C for 10 days. The browning value of the 1-MCP pre-cutting treatment was 29.95% lower than the control, which prevented the loss of aroma on day 10. The fresh-cut nectarines could still maintain the characteristic flavor, while the flesh maintains its firmness. The 1-MCP pre-cutting treatment improves the sensory and aroma characteristics of fresh-cut fruits, which is beneficial to the preservation of fresh-cut fruits, improves transportation efficiency, and then improves the overall quality and market attractiveness of the fruit.https://www.mdpi.com/2304-8158/14/2/1851-MCPnectarinesenzymatic browningantioxidant capacityvolatile compounds |
| spellingShingle | Rui Zhang Ze Miao Shuang Xie Jiao Li Sheng Tao Yuqian Jiang Lingling Pang Lihua Duan Xihong Li 1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines Foods 1-MCP nectarines enzymatic browning antioxidant capacity volatile compounds |
| title | 1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines |
| title_full | 1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines |
| title_fullStr | 1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines |
| title_full_unstemmed | 1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines |
| title_short | 1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines |
| title_sort | 1 methylcyclopropene delays browning and maintains aroma in fresh cut nectarines |
| topic | 1-MCP nectarines enzymatic browning antioxidant capacity volatile compounds |
| url | https://www.mdpi.com/2304-8158/14/2/185 |
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