|Table of Contents|

Effects of 1-MCP on the Polyphenols Contents and Antioxidant Activity of Korla Fragrant Pear

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2024年5
Page:
90-96
Research Field:
Publishing date:

Info

Title:
Effects of 1-MCP on the Polyphenols Contents and Antioxidant Activity of Korla Fragrant Pear
Author(s):
WANG Tingting1; 2; WEI Lifei1; GAO Zhenzheng1; XIE Bing1; CAI Xiaoyu1; DANG Yanqing3; 4
(1.College of Food Science and Engineering，Tarim University，Alar，Xinjiang 843300；2.Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang，Alar，Xinjiang 843300；3.Key Laboratory of Korla Fragrant Pear Germplasm Innovation，Quality Improvement and Efficiency Enhancement Corps，Shihezi，Xinjiang 832000；4.College of Horticulture and Landscape Architecture，Tarim University，Alar，Xinjiang 843300)
Keywords:
Korla fragrant pear; 1-methylcyclopropene; storage; polyphenol; antioxidant
PACS:
S 661.2
DOI:
10.11937/bfyy.20233563
Abstract:
Xinjiang Korla fragrant pear were used as the experimental materials，and the method of 1-methylcyclopropene (1-MCP) treatments combined with low temperature storage were used，the effects of conventional indexes，polyphenols and antioxidant activity of fragrant pear during storage were studied，in order to provide reference for the preservation of Korla fragrant pear.The results showed that Korla fragrant pear，treated with 1-MCP and stored at the conditions of 4 ℃ and 90%-95% relative humidity，significantly inhibited the decrease of hardness，total acid，glucose，sucrose and sorbitol，delayed the peak arrival time of fruit soluble solids，retained the content of total phenol，arbutin，catechin，chlorogenic acid and rutin，and kept the antioxidant activity.In conclusion，the 1-MCP treatment could effectively maintain the storage quality of fragrant pear，delay the decrease of the content of phenolic compounds and antioxidant activity.

References:

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Last Update: 2024-03-28