The Effects of 1-Methylcyclopropene in the Regulation of Antioxidative System and Softening of Mango Fruit during Storage

Abstract

The function of 1-methylcyclopropene (1-MCP) in the regulation of quality and antioxidative system of mango fruit was investigated during storage at ambient temperature. Changes in fruit quality, colour, ethylene production, respiration rate, fruit softening enzyme activities, and antioxidative enzyme activities were studied in this study. The results demonstrated that 1-MCP was beneficial for maintaining quality. 1-MCP treatment retarded the decline of firmness, weight, total soluble solid, and titratable acidity, which served as significant parameters for assessing fruit quality in the process of storage. Compared with the fruit of the control group, the treatment with 1-MCP dramatically delayed the colour change of both the pulp and peel and suppressed climacteric peaks of ethylene generation and respiration speed. The significant inducement of peroxidase, catalase, and superoxide dismutase activities were followed by 1-MCP treatment. The fruit treated with 1-MCP displayed significantly inhibited activation of enzymes on the cell wall, i.e., pectin esterase (PE), endo-1,4-β-d-glucanase (EGase), exopolygalacturonase (exo-PG), and endopolygalacturonase (endo-PG), during storage. The results suggested that 1-MCP imposed underlying impact on the maintenance of the softening and extension of postharvest life of mango fruit.

Effects of 1-Methylcyclopropene and Wrapping Material on Postharvest Qualities of Spine Gourd (Momordica dioica)

“…wrapping treatments (T1, T2, T3 and T4) Moreover lowest yellow colour development was observed at 1-MCP 0.5 and 1.0 µL L -1 and those treatments were significantly different from the rest. Present findings are in agreement with Li et al (2020) that reported good effect of 1-MCP on mango peel colour.…”

The Effect of Different Doses of 1-Methylcyclopropene on Postharvest Physiology and Predicting Ethylene Production through Multivariate Adaptive Regression Splines in Cocktail Tomato

“…The defense system protects cells from oxidative damage by preventing the accumulation of free oxygen radicals [23,42]. In previous studies, similar to the current study, it was determined that CAT, SOD, and APX enzyme activity was higher in 1-MCP-treated fruit, while MDA content was lower than in control fruit [43][44][45]. In general, during the ripening of red tomatoes, chlorophyll molecules are degraded by enzymes, and the green color disappears on the fruit skin [6].…”

Improving the productivity and marketability of Anna apples in response to specific growth regulator sprays under abiotic stresses

“…Another possibility is that growth regulator treatments obstruct ethylene action and delay ripening, which increases the resistance of fruit to decay (since cell wall disassembly and tissue softening during postharvest ripening makes the fruit more susceptible to pathogen infection and increases the incidence of decay) (Cantu et al 2008; Lacerna et al 2018; Fan et al 2018; Błaszczyk and Gasparski 2019; Li et al 2020).The activity of PPO and POD was affected by 1-MCP, NAA, and AVG treatments. These results are con rmed by those ofLi et al (2020) andZhang et al (2020), who noted that 1-MCP inhibits the activities of enzymes (such as POD and PPO) related to cell wall degradation, fruit browning, and ethylene biosynthesis; particularly, 1-MCP was shown to maintain rmness and extension the post-harvest life in mango fruit. Additionally, phenolic compounds act as substrates for oxidizing enzymes, which can turn fruit tissues brown during handling, processing, and manipulation.…”