Effects Of 1-methylcyclopropene On The Preservation Of Fenghua Peach Fruit During The Room Temperature Storage

Peach is one of the four major fruits in China,and popular among consumers because of its thin skin,tender flesh,juicy flavor,and rich nutrition.Among them,Fenghua peach fruit is widely flavored for its good reputation.In recent years,with the development of e-commerce,e-commerce logistics at room temperature has gradually become the main logistics mode of Fenghua peach fruit.However,peach is a climacteric fruit,and harvested in the summer with high temperature and humidity.Therefore,it is easy to cause rapid deterioration of quality,mainly manifested as rapid softening,internal browning and loss of flavor.1-methylcyclopropene(1-MCP)is an ethylene inhibitor that can effectively delay fruit ripening,maintain fruit quality and reduce postharvest loss.However,the efficacy of 1-MCP is affected by fruit maturity and storage temperature,and its effect on the flavor of peach fruits at room temperature is also unclear.In order to promote the development of Fenghua peach e-commerce logistics.It is particularly important to study the application of 1-MCP in Fenghua peaches at room temperature.In this study,“Hujingmilu”peaches were used to reveal the effects of different maturity and storage temperature on 1-MCP preservation efficacy.Then,“Hujingmilu”and“Yulu”peaches were used to investigate the effect of 1-MCP treatment on physical-chemical quality and sensory quality of peach fruits at room temperature.Finally,“Yulu”peaches were used to study the effect of 1-MCP treatment on flavor development during the storage at room temperature.The results are as follows:1.DA meter was used to divide the“Hujingmilu”peach fruits into three maturity stages,from low to high,which are M1(I_AD:1.0-1.4),M2(I_AD:0.6-1.0)and M3(I_AD:0.2-0.6).All peaches in the three maturity were treated with 1-MCP(2?L/L)for 24h and stored at different storage temperatures(5°C,10°C,and 20°C).The results showed that 1-MCP treatment had the effects of delaying the softening rate of peach fruits,reducing the internal browning,and inhibiting the increase of weight loss.Principal component analysis showed that this efficacy of 1-MCP treatment was affected by storage temperature and maturity.1-MCP treatment was more effective for peach fruits stored at 20°C than at 5°C and 10°C.Therefore,the application of 1-MCP should be carefully customized for different commercial venues.For short-distance retail,peach fruit of I_AD values from 0.6 to 1.0 with 1-MCP treatment were more suitable at room temperature.When long transport times are required,1-MCP treatment of fruit with I_AD values from 1.0 to 1.4 provides a better outcome during cold storage.2.The 2?L/L of 1-MCP was used to fumigate“Hujingmilu”and“Yulu”peach fruits at room temperature for 24h,and all fruits were stored at room temperature(20°C)for 6d,which simulated postharvest shelf life.The results showed that 1-MCP treatment could effectively delay the ripening of peach fruits during shelf life and maintain the storage quality.Moreover,1-MCP could delay the time when the“Yulu”peach fruit reach the peak of consumer acceptance from day2 to day 4.In addition,partial least squares regression analysis shows that consumer acceptance is closely related to sensory attributes,and consumers prefer fruits with low I_AD values(high maturity)because they have higher sensory scores and consumer acceptance.3.The 2?L/L of 1-MCP was used to fumigate“Yulu”peach fruits at room temperature for 24h,and all fruits were stored at room temperature(20°C)for 6d,which simulated postharvest shelf life.The headspace solid phase microextraction-gas chromatography mass spectrometry and proton nuclear magnetic resonance technique was used to study the changes of volatile flavor compounds and non-volatile flavor compounds,respectively.The results showed that a total of 12 volatile and non-volatile components were significantly affected by 1-MCP and were defined as important components.Among them,sucrose and linalyl acetate were positively correlated with consumer acceptance and were positive flavor components.Benzaldehyde and histidine were negatively correlated with consumer acceptance,identified as negative flavor components.Multivariate analysis showed that the 1-MCP delay the time which“Yulu”peach fruit to reach the highest acceptable level may be due to an increase in the content of positive flavor compounds(such as linalyl acetate and sucrose)and a decrease in the content of negative flavor compounds(such as benzaldehyde and histidine).