Effect of 1-MCP Combined with Preservative on Softening and Browning of Postharvest Nanhong Pears

NIU Zhikang; ZHANG Peng; WU Di; WEI Baodong; LI Jiangkuo

doi:10.19554/j.cnki.1001-3563.2025.13.015

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Packaging Engineering ›› 2025, Vol. 46 ›› Issue (13) : 131-140. DOI: 10.19554/j.cnki.1001-3563.2025.13.015

Agro-products Preservation and Food Packaging

Effect of 1-MCP Combined with Preservative on Softening and Browning of Postharvest Nanhong Pears

NIU Zhikang^1,2, ZHANG Peng², WU Di^3,4, WEI Baodong^1,*, LI Jiangkuo^2,*

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Abstract

The work aims to explore the effects of 1-methylcyclopropene (1-MCP) and a compound preservative (HP: containing 0.85 g/L natamycin, 2 g/L L calcium aspartate, 850 times diluted seaweed oligosaccharide) on postharvest physiological changes, fruit softening, cell wall degrading enzymes and enzymatic browning of Nanhong pears during shelf life at room temperature. Nanhong pears with the same maturity were selected and treated with HP, 1.0 μ LGL 1-MCP and 1-MCP+Hp respectively after harvest. The shelf life experiment was conducted at 23 ℃ for 35 days. The respiratory intensity, ethylene production rate, hardness, cell wall degrading enzyme activity, browning related indexes and key enzyme activities were measured every 7 days. Compared with the control group, 1-MCP+Hp group significantly inhibited respiratory metabolism and ethylene biosynthesis and delayed the emergence of respiratory peak and ethylene release peak, with the peak decreasing by 35.2% and 25.3% respectively. 1-MCP+HP treatment effectively maintained high fruit firmness, significantly inhibited the activities of pectin methylesterase (PME), cellulase (Cx) and β-galactosidase (β-gal), delayed the softening process of fruit, and significantly reduced the browning degree by regulating the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), and maintained a high total phenol content. The synergistic effect of 1-MCP and the compound preservative can slow down the postharvest physiological and biochemical process of Nanhong pears, effectively inhibit the softening and browning reaction of the fruit, and extend the shelf life of the product to 35 days at room temperature.

Key words

Nanhong pear / 1-MCP / compound preservative / softening / browning

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NIU Zhikang, ZHANG Peng, WU Di, WEI Baodong, LI Jiangkuo. Effect of 1-MCP Combined with Preservative on Softening and Browning of Postharvest Nanhong Pears[J]. Packaging Engineering. 2025, 46(13): 131-140 https://doi.org/10.19554/j.cnki.1001-3563.2025.13.015

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