The perishable and short shelf-life characteristics of figs result in nutrient loss and fruit waste.The application of 1-methylcyclopropene(1-MCP)and modified atmosphere packaging(MAP)is effective strategy for fruit p...The perishable and short shelf-life characteristics of figs result in nutrient loss and fruit waste.The application of 1-methylcyclopropene(1-MCP)and modified atmosphere packaging(MAP)is effective strategy for fruit pres-ervation.In this study,1-MCP and MAP were employed to inhibit figs decay and postharvest senescence during storage.Three treatments were evaluated,including the COM(untreated in commercial packaging),MAP(sealed in 4081 mL/m^(2)·d·atm oxygen permeability bags),and treatment with 1-MCP and MAP(treated with 1.5μL/L 1-MCP and sealed in 4081 mL/m^(2)·d·atm oxygen permeability bags).Each treatment consisted of three replicates with 72 figs per replicate.Results indicated that treatment with 1-MCP and MAP inhibited fig decay,softening,and weight loss significantly,and changes in O_(2)and CO_(2)partial pressures.1-MCP and MAP also effectively retained the higher contents of total phenol,total flavonoid,ascorbic acid and glutathione in figs,and increased activities of ascorbate peroxidase,peroxidase,superoxide dismutase and catalase.The production of superoxide anion(O_(2)^(-)·),and hydrogen peroxide(H_(2)O_(2))in figs was prevented,and color were retained in 1-MCP and MAP treatment.Moreover,the analysis of volatile components indicated that 1-MCP and MAP improved the flavor of figs during storage and reduced the loss of aroma compounds in figs.Therefore,treatment with 1-MCP and MAP significantly extended storage life of figs.展开更多
基金financial support provided by the Research and demonstration of Fig Safe and Efficient Preservation Key Technology(Grant No.SXLK2021-0238).
文摘The perishable and short shelf-life characteristics of figs result in nutrient loss and fruit waste.The application of 1-methylcyclopropene(1-MCP)and modified atmosphere packaging(MAP)is effective strategy for fruit pres-ervation.In this study,1-MCP and MAP were employed to inhibit figs decay and postharvest senescence during storage.Three treatments were evaluated,including the COM(untreated in commercial packaging),MAP(sealed in 4081 mL/m^(2)·d·atm oxygen permeability bags),and treatment with 1-MCP and MAP(treated with 1.5μL/L 1-MCP and sealed in 4081 mL/m^(2)·d·atm oxygen permeability bags).Each treatment consisted of three replicates with 72 figs per replicate.Results indicated that treatment with 1-MCP and MAP inhibited fig decay,softening,and weight loss significantly,and changes in O_(2)and CO_(2)partial pressures.1-MCP and MAP also effectively retained the higher contents of total phenol,total flavonoid,ascorbic acid and glutathione in figs,and increased activities of ascorbate peroxidase,peroxidase,superoxide dismutase and catalase.The production of superoxide anion(O_(2)^(-)·),and hydrogen peroxide(H_(2)O_(2))in figs was prevented,and color were retained in 1-MCP and MAP treatment.Moreover,the analysis of volatile components indicated that 1-MCP and MAP improved the flavor of figs during storage and reduced the loss of aroma compounds in figs.Therefore,treatment with 1-MCP and MAP significantly extended storage life of figs.
