Effects of High Oxygen Shock Combined with 1-Methylcyclopropene Treatment on the Quality of Fresh Lycium barbarum Fruit during Low Temperature Storage
To explore the effect of 1-methylcyclopropene(1-MCP)fumigation treatment,high oxygen shock treatment,and their combination treatment on the preservation of fresh Lycium barbarum stored at(0±1)℃ and the relative hu-midity of 93％±3％.Fresh Lycium barbarum'Ningqi No.7'was treated with 50％oxygen shock treatment for 30 min,0.6 µL/L 1-MCP fumigation treatment for 24 hours,and a combination of the two treatments,no treatment as the control.Decay rate,weight loss rate,color,respiratory rate,ethylene release,peroxidase(POD)activity,catalase(CAT)activity,and superoxide dismutase(SOD)activity as well as other indicators were evaluated during storage.The results showed that compared with the control,the combination of high oxygen shock and 1-MCP treatment effectively de-layed the rise of the decay rate,weight loss rate,soluble pectin(SP)content,and polygalacturonase(PG)activity of Ly-cium barbarum,slowed down the decline of hardness,chewiness,and protopectin(PP)content,increased CAT,POD,and SOD enzyme activities,and lowered respiration rate and the peak of ethylene release while simultaneously delay-ing the peak's emergence for 5 days.The combination of 1-MCP and high oxygen shock treatment effectively reduced the deterioration of nutritional quality,improved the activity of antioxidant enzymes,and provided a theoretical basis for new ideas for the preservation and extension of the fresh Lycium barbarum shelf-life.
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