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通过减少包装中乙烯的有害影响来改善桃的表面颜色并延缓软化

Improving the Surface Color and Delaying Softening of Peach by Minimizing the Harmful Effects of Ethylene in the Package.

作者信息

Zhou Hongsheng, Ma Siyu, Zhao Jing, Gao Ying, Huang Wen, Zhang Yingtong, Ling Jun, Zhou Qian, Li Pengxia

机构信息

Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.

Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China.

出版信息

Foods. 2025 Jul 15;14(14):2472. doi: 10.3390/foods14142472.

DOI:10.3390/foods14142472
PMID:40724293
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12295221/
Abstract

Peach is a typical ethylene-sensitive fruit, and low levels of ethylene can accelerate softening during storage. In this study, we used an ethylene absorbent (EA) and 1-methylcyclopropene (1-MCP) to minimize the detrimental impact of ethylene on the quality of peaches in modified atmosphere packaging (MAP), and analyzed fruit firmness, color change, anthocyanin content, and the expression patterns of cell wall metabolism-related genes and anthocyanin synthesis-related genes during storage. The results showed that ethylene in the MAP package decreased the firmness and total anthocyanin content of the peaches, while MAP combined with EA (MAP+EA) treatment effectively maintained the firmness of the peaches and counteracted the inhibition of anthocyanin accumulation in the peach skin by ethylene. In addition, the peaches treated with MAP+EA exhibited higher values, lower weight loss, and lower activities of cell-wall-modifying enzymes. Meanwhile, MAP+EA treatment also significantly increased the expression of color-related genes such as flavonoid 3'-hydroxylase gene (), dihydroflavonol 4-reductase (), anthocyanidin synthase (), and UDP-flavonoid 3-O-glucosyltransferase (). Furthermore, a good synergistic effect was observed between 1-MCP and EA in delaying softening and promoting coloring of peach fruit in the MAP package. The combination of 1-MCP and EA treatment may have the potential to alleviate softening and improve the color and quality of post-harvest fruit during storage.

摘要

桃是典型的对乙烯敏感的果实，低水平的乙烯会加速其贮藏期间的软化。在本研究中，我们使用乙烯吸收剂（EA）和1-甲基环丙烯（1-MCP）来最大程度降低乙烯对气调包装（MAP）中桃果实品质的不利影响，并分析了贮藏期间果实硬度、颜色变化、花青素含量以及细胞壁代谢相关基因和花青素合成相关基因的表达模式。结果表明，MAP包装中的乙烯降低了桃的硬度和总花青素含量，而MAP结合EA（MAP+EA）处理有效地保持了桃的硬度，并抵消了乙烯对桃果皮花青素积累的抑制作用。此外，MAP+EA处理的桃表现出更高的值、更低的失重以及更低的细胞壁修饰酶活性。同时，MAP+EA处理还显著增加了类黄酮3'-羟化酶基因（）、二氢黄酮醇4-还原酶（）、花青素合酶（）和UDP-类黄酮3-O-葡萄糖基转移酶（）等颜色相关基因的表达。此外，在延缓MAP包装中桃果实的软化和促进着色方面，观察到1-MCP和EA之间具有良好的协同效应。1-MCP和EA处理的组合可能具有减轻贮藏期间采后果实软化并改善其颜色和品质的潜力。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/262ee233d537/foods-14-02472-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/7cfcbba53d54/foods-14-02472-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/6937eadb332b/foods-14-02472-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/33ac1af0f6b3/foods-14-02472-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/da346fc44533/foods-14-02472-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/bea4f10039d4/foods-14-02472-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/824669dec231/foods-14-02472-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/ba64c28d713c/foods-14-02472-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/e0bbbd640620/foods-14-02472-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/146f44a154fa/foods-14-02472-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/262ee233d537/foods-14-02472-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/7cfcbba53d54/foods-14-02472-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/6937eadb332b/foods-14-02472-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/33ac1af0f6b3/foods-14-02472-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/da346fc44533/foods-14-02472-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/bea4f10039d4/foods-14-02472-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/824669dec231/foods-14-02472-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/ba64c28d713c/foods-14-02472-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/e0bbbd640620/foods-14-02472-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/146f44a154fa/foods-14-02472-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2ce8/12295221/262ee233d537/foods-14-02472-g009.jpg

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