Effect of 1‐MCP coupling with carbon dioxide treatment on antioxidant enzyme activities and quality of fresh‐cut Fuji apples
Yunfeng Hu, Yicheng Hao, Zengyu Wei, Hanyuan Cui, Yuexiang Zhan
Abstract
This research focused on 1-methylcyclopropene (1-MCP) effect during carbon dioxide atmosphere storage on physiology and quality of fresh-cut Fuji apples. Firmness, color, ascorbic acid, titratable acidity, malondialdehyde (MDA), lipoxygenase (LOX), peroxidase (POD), superoxide dismutase (SOD), polyphenol oxidase (PPO), and catalase (CAT) activities of fresh-cut Fuji apples were examined. And it turns out under the condition of carbon dioxide storage, 1-MCP treatment could speed up the decrease of firmness, titratable acidity, and ascorbic acid. Moreover, it enhanced the browning and MDA content of the fruit. Therefore, our results suggested that 1-MCP + CO2 treatment could enhance carbon dioxide injury as compared with CO2 treatment alone. Furthermore, 1-MCP + CO2 treatment maintained higher SOD, CAT, POD, PPO, and LOX activities. Overall, 1-MCP + CO2 treatment enhanced carbon dioxide injury during the storage of high concentration carbon dioxide, possibly through the regulation of LOX activity. Practical applications The combination of 1-MCP and CO2 may need to be avoided in fresh-cut Fuji apple preservation. Moreover, 1-MCP + CO2 increased antioxidant capacity, including SOD, CAT, PPO, and POD activities, which may provide suggestions for a breakthrough for new preservation methods.