23 10 月

Synergistic effect of 1-methylcyclopropene and carvacrol on preservation of red pitaya (Hylocereus polyrhizus)

2024 年 10 月 23 日
採後處理, 期刊論文
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作者： Liu, Ruiling ; Gao, Haiyan ; Chen, Hangjun ; Fang, Xiangjun ; Wu, Weijie
刊名： Food chemistry
期刊所屬國別：
出版年： 201906
關鍵字： Carvacrol ; Drug synergism ; Spectrophotometry ; Terpenes ; Ultrastructure
摘要： "•1-MCP + CVR exhibited dual physiological and antimicrobial effects for the preservation of red pitaya.•1-MCP + CVR treated pitaya fruit showed lower O2− and H2O2 levels.•1-MCP + CVR treated pitaya fruit showed enhanced antioxidant activities and higher total phenolic content.•1-MCP + CVR treatment protected the cell ultrastructure in peel tissue from oxidative damage. Pitaya fruit is susceptible to fungal attack and shrivelling during storage. This study investigated the individual and combined effect of 1-methylcyclopropene (1-MCP) and carvacrol (CVR) on red pitaya. Fruits were treated with 1 µL L−1 1-MCP, 20 µL L−1 CVR or their combination (1-MCP + CVR), and then storage at 7 °C for 30 days. 1-MCP + CVR was more effective in suppressing decay and maintaining quality during storage than individual treatment of 1-MCP or CVR. In addition, 1-MCP + CVR treatment led to decreased levels of O2−, H2O2, and lipid peroxidation, concomitant with increased activities of superoxide dismutase, catalase, and ascorbate peroxidase, and elevated total phenolic content, as compared to the individual application. Moreover, transmission electron microscopy observation showed that the combined treatment protected cell ultrastructure from oxidative damage. This study suggests 1-MCP combined with CVR may be a useful method for the preservation of pitaya fruit."
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