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1-甲基环丙烯延缓鲜切油桃褐变并保持香气

1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines.

作者信息

Zhang Rui, Miao Ze, Xie Shuang, Li Jiao, Tao Sheng, Jiang Yuqian, Pang Lingling, Duan Lihua, Li Xihong

机构信息

State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.

College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

出版信息

Foods. 2025 Jan 9;14(2):185. doi: 10.3390/foods14020185.

DOI:10.3390/foods14020185
PMID:39856852
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11765127/
Abstract

The color and aroma of nectarines experience adverse effects from cutting, resulting in the fast senescence of fruit tissue. Therefore, 1-methylcyclopropene (1-MCP) was used to treat postharvest nectarines before cutting, and its effect on the surface browning and aroma alteration were investigated. The results indicated that 1-MCP restrained the soluble quinone (SQC) accumulation in fresh-cut nectarines by regulating the peroxidase (POD) and polyphenol oxidase (PPO) activities and the metabolism of phenolic compounds. Compared with the control, 1-MCP pre-cutting treatment maintained the ultrastructural integrity of the cell wall in fresh-cut nectarines, which also showed reduced malondialdehyde (MDA) content and reactive oxygen species (ROS) and enhanced the 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) radical scavenging activities. Electronic nose and GC-MS analysis revealed that the aroma profiles presented significant differences in the control and 1-MCP treatment during the storage at 0 °C for 10 days. The browning value of the 1-MCP pre-cutting treatment was 29.95% lower than the control, which prevented the loss of aroma on day 10. The fresh-cut nectarines could still maintain the characteristic flavor, while the flesh maintains its firmness. The 1-MCP pre-cutting treatment improves the sensory and aroma characteristics of fresh-cut fruits, which is beneficial to the preservation of fresh-cut fruits, improves transportation efficiency, and then improves the overall quality and market attractiveness of the fruit.

摘要

油桃的色泽和香气在切割后会受到不利影响，导致果实组织快速衰老。因此，采用1-甲基环丙烯（1-MCP）对采后油桃在切割前进行处理，并研究其对表面褐变和香气变化的影响。结果表明，1-MCP通过调节过氧化物酶（POD）和多酚氧化酶（PPO）的活性以及酚类化合物的代谢，抑制了鲜切油桃中可溶性醌（SQC）的积累。与对照相比，1-MCP预切割处理保持了鲜切油桃细胞壁的超微结构完整性，同时丙二醛（MDA）含量和活性氧（ROS）减少，1,1-二苯基-2-苦基肼（DPPH）自由基清除活性增强。电子鼻和气相色谱-质谱分析表明，在0℃贮藏10天期间，对照和1-MCP处理的香气特征存在显著差异。1-MCP预切割处理的褐变值比对照低29.95%，在第10天防止了香气损失。鲜切油桃仍能保持其特征风味，果肉保持其硬度。1-MCP预切割处理改善了鲜切水果的感官和香气特性，有利于鲜切水果的保鲜，提高了运输效率，进而提高了水果的整体品质和市场吸引力。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a748/11765127/5fac2458f990/foods-14-00185-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a748/11765127/9002a7e4fcd0/foods-14-00185-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a748/11765127/f9843e6ba476/foods-14-00185-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a748/11765127/0dd7e77dfe66/foods-14-00185-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a748/11765127/d3f10c0eaa21/foods-14-00185-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a748/11765127/0c6dbd2bef34/foods-14-00185-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a748/11765127/2713a1eeef59/foods-14-00185-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a748/11765127/5fac2458f990/foods-14-00185-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a748/11765127/9002a7e4fcd0/foods-14-00185-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a748/11765127/f9843e6ba476/foods-14-00185-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a748/11765127/0dd7e77dfe66/foods-14-00185-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a748/11765127/d3f10c0eaa21/foods-14-00185-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a748/11765127/0c6dbd2bef34/foods-14-00185-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a748/11765127/2713a1eeef59/foods-14-00185-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a748/11765127/5fac2458f990/foods-14-00185-g007.jpg

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