Effect of High CO2 Combined with 1-MCP Treatment on Nutritional and Flavor Changes in "Yuanchun" Tomatoes

SHEN Di; CHENG Jinxiao; MIAO Ze; YU Jiakai; PANG Lingling; JIANG Yuqian; XIA Yining; PAN Yanfang; LI Xihong

doi:10.19554/j.cnki.1001-3563.2025.11.013

PDF(3899 KB)

Packaging Engineering ›› 2025, Vol. 46 ›› Issue (11) : 117-127. DOI: 10.19554/j.cnki.1001-3563.2025.11.013

Agro-products Preservation and Food Packaging

Effect of High CO₂ Combined with 1-MCP Treatment on Nutritional and Flavor Changes in "Yuanchun" Tomatoes

SHEN Di, CHENG Jinxiao, MIAO Ze, YU Jiakai, PANG Lingling, JIANG Yuqian, XIA Yining, PAN Yanfang, LI Xihong

Author information +

History +

Abstract

The work aims to investigate the effects of high CO₂ and 1-MCP (individual/combined) treatments on the nutritional quality (lycopene, vitamin C) and flavor characteristics (volatile organic compounds) of "Yuanchun" tomatoes during postharvest storage, with the goal of optimizing preservation strategies. With "Yuanchun" tomatoes as the experimental material, key physiological and nutritional indices including respiration rate, firmness, lycopene, and vitamin C (Vc) content were measured. The aroma profile and volatile organic compounds were analyzed with an electronic nose coupled with gas chromatography-mass spectrometry (GC-MS) to systematically evaluate the synergistic preservation effects of high CO₂ and 1-MCP combined treatment. The results showed that compared with the control group (CK), the high CO₂ + 1-MCP treatment significantly inhibited the respiration rate of tomatoes, improved fruit firmness during storage, and effectively delayed postharvest softening and decay. After 30 days of storage, the Vc content in the high CO₂ + 1-MCP treatment group was 1.26 times that of CK, while lycopene decreased by 27.63%. Lipoxygenase (LOX) activity decreased by 9.62%, whereas hydroperoxide lyase (HPL) and alcohol dehydrogenase (ADH) activities increased by 34.25% and 29.77%, respectively. Alcohol acyltransferase (AAT) activity reached 1.29 times that of CK. In terms of volatile compounds, alcohols, aldehydes, esters, and fatty acids increased by 16.13%, 15.29%, 8.44%, and 38.58%, respectively. Secondary flavor components, including ketones, terpenes, and others, rose by 17.41%, 19.01%, and 8.25%. Additionally, the combined treatment significantly enhanced both primary and secondary flavor compounds, suggesting delayed release kinetics of aroma components and prolonged flavor retention. In conclusion, the high CO₂+ 1-MCP treatment significantly improves the postharvest quality of "Yuanchun" tomatoes by inhibiting respiratory activity and regulating key enzymes in the flavor metabolism. This strategy provides an efficient technical solution for extending shelf life while preserving nutritional and sensory properties.

Key words

high CO₂ / 1-MCP / aroma components / tomato

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

SHEN Di, CHENG Jinxiao, MIAO Ze, YU Jiakai, PANG Lingling, JIANG Yuqian, XIA Yining, PAN Yanfang, LI Xihong. Effect of High CO₂ Combined with 1-MCP Treatment on Nutritional and Flavor Changes in "Yuanchun" Tomatoes[J]. Packaging Engineering. 2025, 46(11): 117-127 https://doi.org/10.19554/j.cnki.1001-3563.2025.11.013

References

[1] 于宏, 张先文. 番茄果实品质栽培调控研究进展[J]. 农业与技术, 2025, 45(4): 1-6.
YU H, ZHANG X W.Research Progress on Cultivation and Regulation of Tomato Fruit Quality[J]. Agriculture and Technology, 2025, 45(4): 1-6.
[2] FAO, IFAD, UNICEF, et al. The State of Food Security and Nutrition in the World[M]. Rome, Italy; FAO, IFAD, UNICEF, WFP and WHO, 2020: 320.
[3] OLVEIRA-BOUZAS V, PITA-CALVO C, LOURDES VÁZQUEZ-ODÉRIZ M, et al. Evaluation of a Modified Atmosphere Packaging System in Pallets to Extend the Shelf-Life of the Stored Tomato at Cooling Temperature[J]. Food Chemistry, 2021, 364: 130309.
[4] FEKADU A, ANDAREGE B.Analysis of the Pre-Harvest Factors that Influence on the Postharvest Quality Attributes of Tomatoes (Lycopersicon Esculentum Mill.): A Systematic Review[J]. Scientia Horticulturae, 2024, 337: 113460.
[5] LI L, GUO M, WANG X G, et al.Effects and Mechanism of 1-Methylcyclopropene and Ethephon on Softening in Ailsa Craig Tomato Fruit[J]. Journal of Food Processing and Preservation, 2017, 41(3): e12883.
[6] 罗自生, 姜柔王, 李贞彪, 等. 1-MCP缓释水凝胶对采后草莓果实品质和抗病性的影响[J]. 食品工业科技, 2024, 45(2): 316-323.
LUO Z S, JIANG R W, LI Z B, et al.Effects of 1-MCP Sustained-Release Hydrogel on Fruit Quality and Disease Resistance of Postharvest Strawberry[J]. Science and Technology of Food Industry, 2024, 45(2): 316-323.
[7] 孟祥春, 黄泽鹏, 凡超, 等. 1-MCP对黄金百香果贮藏品质及风味变化的影响[J]. 食品工业科技, 2021, 42(8): 277-281.
MENG X C, HUANG Z P, FAN C, et al.Effect of 1-MCP on Storage Quality and Volatiles Variations in Gold Passion Fruit[J]. Science and Technology of Food Industry, 2021, 42(8): 277-281.
[8] 黄贞鹭, 肖烟云, 曾玲珍, 等. 纸片型1-MCP对‘朝霞’水蜜桃果实软化和细胞壁代谢的影响[J]. 保鲜与加工, 2025, 25(2): 20-29.
HUANG Z L, XIAO Y Y, ZENG L Z, et al.Effects of Paper Containing 1-Methylcyclopropene(1-MCP) on Softening and Cell Wall Metabolism of ‘Zhaoxia' Peach Fruits[J]. Storage and Process, 2025, 25(2): 20-29.
[9] ZHU X Y, SHEN L, FU D W, et al.Effects of the Combination Treatment of 1-MCP and Ethylene on the Ripening of Harvested Banana Fruit[J]. Postharvest Biology and Technology, 2015, 107: 23-32.
[10] MA L, ZHANG M, BHANDARI B, et al.Recent Developments in Novel Shelf Life Extension Technologies of Fresh-Cut Fruits and Vegetables[J]. Trends in Food Science & Technology, 2017, 64: 23-38.
[11] PINHEIRO J M D S, MIZOBUTSI G P, MIZOBUTSI E H, et al. Maturation Control of Sugar Apple Using 1-Methylcyclopropene, Modified Atmosphere Packaging and Cooling[J]. Journal of Food Agriculture and Environment, 2012, 10(2): 217-220.
[12] 王静. 气调贮藏对美味猕猴桃品质及乙烯合成的影响[D]. 西安: 陕西师范大学, 2015.
WANG J.Effect of Air-Conditioned Storage on Quality and Ethylene Synthesis in Tasty Kiwifruit[D]. Xi'an: Shaanxi Normal University, 2015.
[13] LALEL H J D, SINGH Z, TAN S C. Controlled Atmosphere Storage Affects Fruit Ripening and Quality of ‘Delta R2E2’ Mango[J]. The Journal of Horticultural Science and Biotechnology, 2005, 80(5): 551-556.
[14] 舒小芳, 郜海燕, 韩延超, 等. CO₂气调处理对鲜莲贮藏品质的影响[J]. 中国食品学报, 2023, 23(2): 243-253.
SHU X F, GAO H Y, HAN Y C, et al.Effects of CO₂ Controlled Atmosphere Treatments on the Storage Quality of Fresh Lotus[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23(2): 243-253.
[15] SAQUET A, STREIF J, BANGERTH F.Brown Heart Incidence in ´conference´ Pears as Affected by Atp and Adp Levels, and Membrane Lipid Alterations during Controlled Atmosphere Storage[J]. Acta Horticulturae, 2003(600): 839-842.
[16] DRAKE S R, MIELKE E A, ELFVING D C.Maturity and Storage Quality of `Concorde' Pears[J]. HortTechnology, 2004, 14(2): 250-256.
[17] ZHAO Q X, JIN M J, GUO L Y, et al.Modified Atmosphere Packaging and 1-Methylcyclopropene Alleviate Chilling Injury of ‘Youhou’ Sweet Persimmon during Cold Storage[J]. Food Packaging and Shelf Life, 2020, 24: 100479.
[18] DE REUCK K, SIVAKUMAR D, KORSTEN L.Integrated Application of 1-Methylcyclopropene and Modified Atmosphere Packaging to Improve Quality Retention of Litchi Cultivars during Storage[J]. Postharvest Biology and Technology, 2009, 52(1): 71-77.
[19] OZ A T.Combined Effects of 1-Methyl Cyclopropene (1-MCP) and Modified Atmosphere Packaging (MAP) on Different Ripening Stages of Persimmon Fruit During Storage[J]. African Journal of Biotechnology, 2011(4): 1-10.
[20] 张舒敏, 王文辉, 王志华, 等. 高渗CO₂保鲜袋复合1-MCP处理对秋月梨果实质地和贮藏品质的影响[J]. 中国果树, 2025(2): 39-49.
ZHANG S M, WANG W H, WANG Z H, et al.Effects of Combined Treatment with Hyperosmotic CO₂ Storage Bag and 1-MCP on the Textures and Storage Quality of ‘Akizuki’ Pear[J]. China Fruits, 2025(2): 39-49.
[21] 杜美军, 阎一鸣, 刘震远, 等. 采前外源植物激素与采后1-MCP处理对糖心苹果贮藏品质的影响[J]. 食品科学技术学报, 2021, 39(3): 151-159.
DU M J, YAN Y M, LIU Z Y, et al.Effect of Pre-Harvest Exogenous Phytohormone and Post-Harvest 1-MCP Treatment on Storage Quality of Sugar-Core Apples[J]. Journal of Food Science and Technology, 2021, 39(3): 151-159.
[22] 夏明慧, 樊婷婷, 曹君璇, 等. 海藻糖对樱桃番茄果实品质的影响[J]. 合肥工业大学学报(自然科学版), 2024, 47(6): 790-795.
XIA M H, FAN T T, CAO J X, et al.Effect of Trehalose on Fruit Quality of Cherry Tomato[J]. Journal of Hefei University of Technology (Natural Science), 2024, 47(6): 790-795.
[23] 孔得慧, 赵文婷, 马越, 等. LED光照处理对鲜切番茄冷藏期间品质和抗氧化能力的影响[J]. 食品科技, 2021, 46(5): 45-52.
KONG D H, ZHAO W T, MA Y, et al.Effects of Light-Emitting Diode (LED) Illumination on the Quality and Antioxidant Capacity of Fresh-Cut Tomatoes during Refrigerated Storage[J]. Food Science and Technology, 2021, 46(5): 45-52.
[24] 曹建康. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2007.
CAO J K.Guidelines for Postharvest Physiological and Biochemical Experiments on Fruits and Vegetables. doc Full Text Preview of the Document[M]. Beijing: China Light Industry Press, 2007.
[25] TIES P, BARRINGER S.Influence of Lipid Content and Lipoxygenase on Flavor Volatiles in the Tomato Peel and Flesh[J]. Journal of Food Science, 2012, 77(7): 830-837.
[26] 包洪亮, 马永杰, 王瑞杰, 等. 超高压对西瓜汁香气相关酶的活性影响研究[J]. 中国果菜, 2021, 41(11): 20-25.
BAO H L, MA Y J, WANG R J, et al.Effect of Ultra High Pressure on Aroma Related Enzyme Activities of Watermelon Juice[J]. China Fruit & Vegetable, 2021, 41(11): 20-25.
[27] KE D Y, ZHOU L L, KADER A A.Mode of Oxygen and Carbon Dioxide Action on Strawberry Ester Biosynthesis[J]. Journal of the American Society for Horticultural Science, 1994, 119(5): 971-975.
[28] 张高鹏. 高氧短激对番茄采后品质代谢及果汁物性调控研究[D]. 天津: 天津科技大学, 2023.
ZHANG G P.Effect of Hyperoxia Short Shocking on the Regulation of Postharvest Quality Juice Physical Properties of Tomato[D]. Tianjin: Tianjin University of Science & Technology, 2023.
[29] 杜美军. 糖心苹果相温保鲜技术研究[D]. 天津: 天津科技大学, 2021.
DU M J.Study on Phase Temperature Preservation Technology of Sugar-Cored Apple[D]. Tianjin: Tianjin University of Science & Technology, 2021.
[30] 任洁, 董成虎, 纪海鹏, 等. 低温等离子体对番茄保鲜效果的影响[J]. 食品研究与开发, 2023, 44(18): 53-59.
REN J, DONG C H, JI H P, et al.Application of Cold Plasma in Preservation of Tomatoes[J]. Food Research and Development, 2023, 44(18): 53-59.
[31] 曾敏. 低压静电场对樱桃番茄的保鲜机理研究[D]. 无锡: 江南大学, 2023.
ZENG M.Study on the preservation mechanism of cherry tomato by low voltage electrostatic field[D]. Wuxi: Jiangnan University, 2023.
[32] 丁建国, 陈昆松, 许文平, 等. 1-甲基环丙烯处理对美味猕猴桃果实后熟软化的影响[J]. 园艺学报, 2003, 30(3): 277-280.
DING J G, CHEN K S, XU W P, et al.Regulation of 1-Methylcyclopropene on the Ripening and Softening of Postharvest Kiwifruit[J]. Acta Horticulturae Sinica, 2003, 30(3): 277-280.
[33] CANOLES M, SOTO M, BEAUDRY R.Hydroperoxide Lyase Activity Necessary for Normal Aroma Volatile Biosynthesis of Tomato Fruit, Impacting Sensory Perception and Preference[J]. HortScience, 2005, 40(4): 1130E-11131.
[34] 田甜, 封碧红, 宁明岸, 等. 两种樱桃番茄冷藏后风味品质分析[J]. 食品工业科技, 2023, 44(22): 294-302.
TIAN T, FENG B H, NING M A, et al.Analysis of Flavor Quality of Two Cherry Tomatoes after Refrigeration[J]. Science and Technology of Food Industry, 2023, 44(22): 294-302.
[35] 颉博杰, 刘晓奇, 张洋, 等. 番茄果实采后贮藏期风味品质的动态变化[J]. 甘肃农业大学学报, 2021, 56(1): 94-101.
XIE B J, LIU X Q, ZHANG Y, et al.Dynamic Changes of Flavor Quality of Tomato Fruits in Postharvest Storage Period[J]. Journal of Gansu Agricultural University, 2021, 56(1): 94-101.
[36] 易明玥, 戚晨晨, 陈国辉, 等. 不同浓度1-MCP对番茄采后生理及活性氧代谢的影响[J]. 食品研究与开发, 2025, 46(4): 46-54.
YI M Y, QI C C, CHEN G H, et al.Effects of Different Concentrations of 1-MCP on Postharvest Physiology and Reactive Oxygen Species Metabolism of Tomatoes[J]. Food Research and Development, 2025, 46(4): 46-54.
[37] 邱伟芬, 汪海峰, 陶婷婷. 超高压协同中温处理对番茄汁中番茄红素和总VC含量的影响[J]. 食品科学, 2010, 31(23): 93-95.
QIU W F, WANG H F, TAO T T.Effect of Combinatorial Treatment between Ultra-High Hydrostatic Pressure and Moderate Temperature on Lycopene and Vitamin C in Tomato Juice[J]. Food Science, 2010, 31(23): 93-95.
[38] WANG W H, WANG P W, LI X J, et al.The Transcription Factor SlHY5 Regulates the Ripening of Tomato Fruit at both the Transcriptional and Translational Levels[J]. Horticulture Research, 2021, 8: 83.
[39] DISTEFANO M, ARENA E, MAURO R P, et al.Effects of Genotype, Storage Temperature and Time on Quality and Compositional Traits of Cherry Tomato[J]. Foods, 2020, 9(12): 1729.
[40] ZOU J, CHEN J, TANG N, et al.Transcriptome Analysis of Aroma Volatile Metabolism Change in Tomato (Solanum Lycopersicum) Fruit under Different Storage Temperatures and 1-MCP Treatment[J]. Postharvest Biology and Technology, 2018, 135: 57-67.
[41] MA W H, WU W Q, SONG H L, et al.Effects of Different Pollination Methods on Tomato Fruits’ Quality and Metabolism[J]. Frontiers in Plant Science, 2025, 16: 1560186.
[42] 皇甫兆青. 不同保鲜处理方式对西梅果实品质及香气的影响[D]. 石河子: 石河子大学, 2023.
HUANGFU Z Q.Effects of Different Preservation Methods on Fruit Quality and Aroma of Ximei Fruit[D]. Shihezi: Shihezi University, 2023.
[43] 谢小燕. 采后处理对蟠桃脂肪酸、关键酶、香气影响及相关性研究[D]. 石河子: 石河子大学, 2022.
XIE X Y.Effects of Fatty Acid, Key Enzymes and Aroma of Flat Peach under Postharvest Treatments and Its Correlation[D]. Shihezi: Shihezi University, 2022.
[44] 袁惠琦. 脂氧合酶在鲜食糯玉米风味形成中的作用及其在采后贮藏中的应用[D]. 镇江: 江苏大学, 2020.
YUAN H Q.The role of lipoxygenase in the formation of fresh waxy corn flavor and its application in postharvest storage[D]. Zhenjiang: Jiangsu University, 2020.