Effect of 1‐MCP on postharvest quality of French prune during storage at low temperature

• Published in: Journal of food processing and preservation Vol. 43; no. 8
• Main Authors: Xiong, Zhongfei, Li, Hui, Liu, Zhenyuan, Li, Xihong, Gui, Dali
• Format: Journal Article
• Language: English
• Published: 01.08.2019
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.14011

The effect of 1‐methylcyclopropene (1‐MCP) treatment on postharvest quality of French prune (Prunus domestica L.) during low temperature storage was investigated. French prunes were exposed to 1.2 μl/L 1‐MCP and stored at 1 ± 1°C under 90 ± 5% RH. The physiological and biochemical indexes were measured and recorded weekly throughout the experimental period. Our experimental results showed that 1‐MCP had a significant effect on maintaining fruit hardness (~20%), titratable acidity (~29%), ascorbic acid (~18%), total soluble solid (~21%), anthocyanin, retarding moisture loss (~44%), and delaying the color changes and harvest ripening (~7 d) as compared to non‐1‐MCP treated fruit. Furthermore, 1‐MCP treatment significantly inhibited malondialdehyde (MDA) production (~33%) and maintained the total phenolic content. Therefore, 1‐MCP, an ethylene antagonist, could effectively maintain postharvest quality of prune during storage at low temperature. Practical applications French prune (Prunus domestica L.) is very popular in the world, because it has the very high nutritional value. However, the harvested French prunes tend to soften rapidly at ambient temperature. Low temperature storage is beneficial to prolong the postharvest life of prunes. Besides, 1‐methylcyclopropene (1‐MCP) is effective in delaying fruit ripening and extending the postharvest life. The aim of this study is to evaluate the influence of 1‐MCP on postharvest quality of French prune during low temperature storage. In general, 1‐MCP could effectively maintain postharvest quality of prune during storage at low temperature.