Effects of Different Preservation Treatments on Reactive Oxygen Metabolism and Shelf-life Quality of 'Saiwaihong' Apples

ZHANG Peng; ZHOU Junnan; WU Di; WEI Baodong; LI Jiangkuo

doi:10.19554/j.cnki.1001-3563.2026.11.014

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Packaging Engineering ›› 2026, Vol. 47 ›› Issue (11) : 142-150. DOI: 10.19554/j.cnki.1001-3563.2026.11.014

Agro-products Preservation and Food Packaging

Effects of Different Preservation Treatments on Reactive Oxygen Metabolism and Shelf-life Quality of 'Saiwaihong' Apples

ZHANG Peng¹, ZHOU Junnan², WU Di^3,4, WEI Baodong^2*, LI Jiangkuo^1*

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Abstract

The work aims to clarify the preservation effect of 1-methylcyclopropene (1-MCP) combined with a compound preservative on 'Saiwaihong' apples during the shelf period after cold storage. 'Saiwaihong' apples were used as the test material. After postharvest treatment with 1-MCP of 1.0 µL/L, the apples were stored in cold storage at -1.5--1.0 ℃ for 90 days. Then, the apples were taken out of the storage and treated with a compound preservative (0.8 g/L natamycin, 0.5 mmol/L salicylic acid, 0.05 mmol/L melatonin) by soaking. A shelf-life experiment was conducted at 20 ℃, and the related indicators of reactive oxygen metabolism and quality were measured every 4 days. The treatment of 1-MCP combined with composite preservative delayed the peak time of superoxide dismutase, catalase, ascorbate peroxidase and peroxidase during the shelf life of the apples and increased the peak values. It maintained the activity of glutathione reductase at a relatively high level, effectively reduced the content of H₂O₂ and the generation rate of O₂^-·, and kept the 1,1-diphenyl-2-picrylhydrazyl radical scavenging rate and ·OH scavenging rate at a relatively high level. At the same time, it effectively slowed down the decline of sensory score, soluble solids, titratable acid, ascorbic acid content and firmness, and promoted the accumulation of total phenolic and flavonoid content. The treatment of "1-MCP + controlled freezing-point storage + compound preservative after storage" can maintain a good balance of reactive oxygen metabolism in 'Saiwaihong' apples during shelf life, and delay the deterioration of quality.

Key words

'Saiwaihong' apples / 1-MCP / controlled freezing-point storage / compound preservative / reactive oxygen metabolism / shelf-life quality

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ZHANG Peng, ZHOU Junnan, WU Di, WEI Baodong, LI Jiangkuo. Effects of Different Preservation Treatments on Reactive Oxygen Metabolism and Shelf-life Quality of 'Saiwaihong' Apples[J]. Packaging Engineering. 2026, 47(11): 142-150 https://doi.org/10.19554/j.cnki.1001-3563.2026.11.014

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