Maintaining the postharvest quality and bioactive compounds of jujube (Ziziphus jujuba Mill. Cv. ‘Li’) fruit by applying 1-methylcyclopropene

The Efficacies of 1-Methylcyclopropene and Chitosan Nanoparticles in Preserving the Postharvest Quality of Damask Rose and Their Underlying Biochemical and Physiological Mechanisms

“…Since the antioxidant activity is closely correlated with the presence of the TPC [ 68 ], it has a significant impact on the resistance to oxidative stress-related disorders, and therefore, it should be maintained during the shelf life in healthy products. In agreement with the current results, 1-MCP has been used as an efficient treatment to reduce the total phenolic loss during jujube fruit storage [ 16 ]. Maintaining a higher level of antioxidant activity in damask rose due to 1-MCP in the current investigation was similar to the study of Ma et al [ 14 ], who reported that 1-MCP effectively inhibits the reduction of DPPH radical scavenging activity in apples.…”

“…Additionally, 1-MCP application significantly decreased the activity of ACS and ACO, key enzymes in the ethylene production pathway and, therefore, extending the postharvest life through downregulating the ethylene production in orchids [ 75 ] and carnations [ 22 ]. Furthermore, inhibiting ethylene synthesis by 1-MCP treatment slows down senescence and retards the senescence-induced destructions of phenolics [ 16 ], which supports our results. In agreement with the current report, the effects of 1-MCP in inhibiting the ethylene action and preserving the postharvest quality have been reported in some flowers such as gladiolus [ 11 ] and cymbidium [ 76 ].…”

“…The gaseous and nontoxic nature of 1-methylcyclopropene (1-MCP) makes it one of the most potent ethylene perceptions, which blocks the ethylene action by irreversibly binding to the ethylene receptors [ 13 ]. As an environmentally friendly ethylene inhibitor, 1-MCP is widely used to delay senescence and preserve the postharvest quality of fruits [ 14 , 15 , 16 ], leafy vegetables [ 17 , 18 ], herbs [ 19 , 20 ] and cut flowers [ 21 , 22 , 23 ]. In this context, 1-MCP delayed petal wilting and retarded abscission.…”

“…It was reported that 1-MCP reduced ethylene production [ 15 ], prevented phenol oxidation [ 24 ], increased antioxidant capacity [ 18 ] and retained anthocyanins [ 25 ]. The combined application of 1-MCP and low temperature considerably reduced H 2 O 2 and O 2 - generation, electrolyte leakage and the MDA content but increased the total phenol content and antioxidant enzyme activities compared to the control [ 16 , 25 ]. To date, no information is actually yet available either on how the ethylene-related senescence of damask rose is regulated by the use of 1-MCP.…”

Heat shock treatment maintains the quality attributes of postharvest jujube fruits and delays their senescence process during cold storage

“…Although HT has been proved to be effective in maintaining the fruit quality of postharvest, few reports focus on its effects on fresh jujube fruits. 1-MCP, as a commercial preservative, also has been investigated on the preservation of jujube fruits (Ozturk et al, 2021;Zhang et al, 2012). It could inhibit the decay and improve the activity of defense enzymes, to maintain the storage quality of jujube fruits.…”