1-Methylcyclopropene: Effect on the Postharvest Softening of ‘Hongxin’ Guava Fruits

doi:10.11924/j.issn.1000-6850.casb2020-0203

Abstract

Abstract:

To study the mechanism of 1-methylcyclopropene (1-MCP) regulating the softening of postharvest guava fruit from the perspective of cell wall metabolism, 1 μL/L 1-MCP was used to treat ‘Hongxin’ guava fruit. By measuring the changes of fruit firmness, cell wall metabolism-related substances and the related enzyme activities, the inhibition effects of 1-MCP treatment on the softening of guava fruits under room temperature (25±1℃) were studied. The results showed that the firmness of guava fruit treated with 1 μL/L 1-MCP was 0.51 times higher than that of the control group, and it effectively inhibited the activities of polygalacturonase, pectinesterase, cellulase, β-glucosaccharase, α-amylase and β-amylase, retarded the increase of soluble pectin and glucose contents, and delayed the decrease of protopectin, cellulose and starch contents during postharvest storage period. Therefore, 1 μL/L 1-MCP treatment could effectively delay the softening process of harvested ‘Hongxin’ guava and prolong the preservation period.

Key words: 1-methylcyclopropene (1-MCP), Psidium guajava L., fruit softening, cell wall metabolism, storage life

CLC Number:

S667.9

Chen Hongbin, Wang Huiling, Jiang Xuanjing, Cai Yingqing, Zhang Chaokun. 1-Methylcyclopropene: Effect on the Postharvest Softening of ‘Hongxin’ Guava Fruits[J]. Chinese Agricultural Science Bulletin, 2021, 37(18): 51-56.

Figures/Tables 4

References 27

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