Effects of Different 1-MCP Concentrations on Postharvest Texture Quality of Peach
In order to reduce the postharvest damage of fresh peaches and extend the shelf life of peach fruits,this study was conduct-ed using Zhongtao No.9 as the experimental material.Different concentrations of 1-MCP(1 μL·L-1,2 μL·L-1,3 μL·L-1)were treat-ed,and a texture analyzer was utilized to measure the hardness,springiness,chewiness,gumminess,cohesiveness,and resilience of the peach fruits.Concurrently,the weight loss rate and the content of soluble solids were determined to explore the suitable methods for postharvest storage of peaches.The results indicated that the group treated with 2 μL·L-1 1-MCP treatment exhibited the best com-prehensive effects.After 21 days of storage,compared with the control group,the weight loss rate was reduced by 11.59％,and the hardness,content of soluble solids,chewiness,gumminess,and springiness were increased by 61.94％,14.81％,83.59％,84.02％,and 75.73％,respectively,which could better maintain the commercial quality of the fruits.Under different concentrations of 1-MCP treatment,significant differences in the quality of peach fruit were observed.A correlation analysis of the fruit quality indicators was conducted,and it was found that the textural quality indicators,including hardness,chewiness,gumminess,and springiness,were sig-nificantly positively correlated with one another.Additionally,these textural quality indicators had good positive correlations with the soluble solid content of the fruit.The findings indicated that the textural quality indices objectively and accurately reflected the varia-tions in peach quality under diverse storage conditions.In conclusion,when the concentration of 1-MCP is 2 μL L-1,the storage effect on peach fruits is optimal,and the texture quality can more intuitively represent the quality of peach fruits after postharvest storage.
万方数据
维普
