Relationship between skin greasiness and cuticular wax in harvested "Hongro" apples.

We investigated the ripening and skin greasiness of "Hongro" apples during storage at 20 °C. Postharvest treatment using 100 µLL-1 ethylene accelerated ripening and increased greasiness, whereas treatment using 1 µLL-1 1-methylcyclopropene delayed ripening and reduced greasiness. Scanning electron microscopy showed changes in cuticular wax structure linked to greasiness. Metabolic analysis identified specific metabolites related to greasiness, which varied upon postharvest treatment. Greasiness was positively associated with ethylene production and butyl-9,12-octadecadienoate content. Random forest modeling predicted greasiness levels with high accuracy, with root mean square error values of 0.322 and 0.362 for training and validation datasets, respectively. These findings illuminate the complex interplay between postharvest treatment, apple ripening, wax composition, and skin greasiness. The application of predictive models exemplifies the potential for technology-driven approaches in agriculture and aids in the development of postharvest strategies to control greasiness and maintain fruit quality.

Impact of different storage conditions with combined use of ethylene blocker on 'Shalimar' apple variety.

This research investigates the impact of storage conditions on the quality and preservation of 'Shalimar' apples, a relatively new cultivar known for its resistance to apple scab and powdery mildew. The study explores the efficacy of different storage techniques such as regular atmosphere (RA), controlled atmosphere (CA), and dynamic controlled atmosphere with CO2 Monitoring (DCA-CD), as well as the integration of 1-methylcyclopropene (1-MCP) at different storage temperatures (1 °C and 3 °C). Various fruit quality parameters were monitored under different storage conditions, including firmness, titratable acidity, total soluble solids, background color, respiration, ethylene production, and volatile compounds. The results indicate that the controlled atmosphere (CA) at 1 °C emerges as an efficient method for long-term storage. However, it is noted that CA storage may impact the apple aroma, emphasizing the need for a balance between preservation and consumer acceptability. On the other hand, DCA-CD at variable temperatures (approximately 2.5 °C) offers a promising approach for maintaining fruit quality and a higher concentration of volatile compounds. Integrating 1-MCP enhances firmness, but its impact varies across storage conditions. Principal component analysis (PCA) provides insights into the relationships between storage conditions, fruit quality, and volatile compounds. This study contributes valuable insights into optimizing storage strategies for 'Shalimar' apples, addressing sustainability and quality preservation in apple production.

Genome-wide identification of MAPK family in papaya (Carica papaya) and their involvement in fruit postharvest ripening.

BACKGROUND: Papaya (Carica papaya) is an economically important fruit cultivated in the tropical and subtropical regions of China. However, the rapid softening rate after postharvest leads to a short shelf-life and considerable economic losses. Accordingly, understanding the mechanisms underlying fruit postharvest softening will be a reasonable way to maintain fruit quality and extend its shelf-life. RESULTS: Mitogen-activated protein kinases (MAPKs) are conserved and play essential roles in response to biotic and abiotic stresses. However, the MAPK family remain poorly studied in papaya. Here, a total of nine putative CpMAPK members were identified within papaya genome, and a comprehensive genome-wide characterization of the CpMAPKs was performed, including evolutionary relationships, conserved domains, gene structures, chromosomal locations, cis-regulatory elements and expression profiles in response to phytohormone and antioxidant organic compound treatments during fruit postharvest ripening. Our findings showed that nearly all CpMAPKs harbored the conserved P-loop, C-loop and activation loop domains. Phylogenetic analysis showed that CpMAPK members could be categorized into four groups (A-D), with the members within the same groups displaying high similarity in protein domains and intron-exon organizations. Moreover, a number of cis-acting elements related to hormone signaling, circadian rhythm, or low-temperature stresses were identified in the promoters of CpMAPKs. Notably, gene expression profiles demonstrated that CpMAPKs exhibited various responses to 2-chloroethylphosphonic acid (ethephon), 1-methylcyclopropene (1-MCP) and the combined ascorbic acid (AsA) and chitosan (CTS) treatments during papaya postharvest ripening. Among them, both CpMAPK9 and CpMAPK20 displayed significant induction in papaya flesh by ethephon treatment, and were pronounced inhibition after AsA and CTS treatments at 16 d compared to those of natural ripening control, suggesting that they potentially involve in fruit postharvest ripening through ethylene signaling pathway or modulating cell wall metabolism. CONCLUSION: This study will provide some valuable insights into future functional characterization of CpMAPKs, and hold great potential for further understanding the molecular mechanisms underlying papaya fruit postharvest ripening.

1-Methylcyclopropene Alleviates Postharvest Chilling Injury of Snap Beans by Enhancing Antioxidant Defense System.

Research background: Chilling injury is a major disorder affecting the quality of tropical and subtropical vegetables during low temperature storage. Snap bean (Phaseolus vulgaris L.) is sensitive to chilling injury. The main purpose of the present study is to investigate the alleviating effects of 1-methylcyclopropene (1-MCP) on chilling injury of snap bean. In addition, the related mechanisms were also detected from the perspective of the changes of antioxidant defense system. Experimental approach: Snap beans were exposed to different volume fractions of 1-MCP. After 24 h of treatment, snap beans were stored at 4 °C for up to 14 days. Chilling injury index, electrolyte leakage, titratable acidity and total soluble solids were determined. Contents of chlorophyll, ascorbic acid and malondialdehyde were assessed. The total antioxidant capacity, Fe(II) ion chelating capacity, scavenging capacities on free radicals and activities of antioxidant enzymes were detected. Total phenol content and activities of related metabolic enzymes were also determined. Results and conclusions: 1-MCP treatment reduced chilling injury index, electrolyte leakage rate and malondialdehyde content of snap beans. The amounts of total soluble solids, titratable acid, ascorbic acid and total chlorophyll in 1-MCP-treated snap beans were significantly higher than those of control. The snap beans treated with 1-MCP showed stronger total antioxidant capacity and metal chelating activity. The 1-MCP treatment enhanced scavenging effects of snap beans on superoxide, hydroxyl and 1,1-diphenyl-2-trinitrophenylhydrazine radicals. The activities of peroxidase, ascorbate peroxidase, superoxide dismutase and catalase in 1-MCP-treated group were higher than of control. The treatment also enhanced the accumulation of phenolic compounds in snap beans by regulating the activities of phenol-metabolizing enzymes such as shikimate dehydrogenase, phenylalanine ammonia lyase enzyme, cinnamic acid 4-hydroxylase and polyphenol oxidase. In conclusion, with the mechanism that involves the activation of enzymatic and non-enzymatic antioxidant systems, 1-MCP has the ability to avoid chilling injury of snap bean. Novelty and scientific contribution: This study gives insights into whether 1-MCP can regulate postharvest cold resistance in vegetables by enhancing the enzymatic antioxidant system and inducing the accumulation of non-enzymatic antioxidants. Considering the results, 1-MCP treatment could be an effective method to alleviate postharvest chilling injury of snap beans during low temperature storage.

The Effects of Combined 1-Methylcyclopropene and Melatonin Treatment on the Quality Characteristics and Active Oxygen Metabolism of Mango Fruit during Storage.

In this study, mango fruit (Tainong No. 1) was treated with either 0.1 mg/L 1-methylcyclopropene (1-MCP) alone or with a combination of 0.1 mg/L 1-MCP and 0.2 mM melatonin (MT). The mango fruit was then stored for 10 days at 25 °C and 85-90% relative humidity. Quality characteristics and the active oxygen metabolism of postharvest mangoes were evaluated every 2 days. Compared to untreated mango fruit, those with the treatments of 1-MCP alone or 1-MCP + MT had a better appearance and higher levels of soluble sugar, ascorbic acid, and titratable acidity. Moreover, these treatments prevented the loss of fruit firmness, successfully delayed the escalation of a* and b* values, and reduced malondialdehyde content and superoxide anion generation rate. After 10 days of storage, mango fruit treated by 1-MCP alone or 1-MCP + MT exhibited increased activities of antioxidant enzymes such as ascorbate peroxidase, catalase, superoxide dismutase, and other peroxidases; nevertheless, the two treatment protocols maintained higher mango total phenolic content only at the later stage of storage. These findings suggest that mango fruit treated with 1-MCP alone or with 1-MCP + MT improves the quality characteristics and antioxidant activities. Moreover, compared to 1-MCP treatment alone, 1-MCP + MT-treated mangoes exhibited higher quality and a stronger regulation of active metabolism during storage.

1-Methylcyclopropene treatment delays the softening of Actinidia arguta fruit by reducing cell wall degradation and modulating carbohydrate metabolism.

The rapid softening of hardy kiwifruit (Actinidia arguta) fruit significantly reduces its marketing potential. Therefore, the effect of 1-methylcyclopropene (1-MCP) on the softening of A. arguta fruit was investigated. Results indicated that A. arguta fruit treated with 1-MCP maintained a higher level of firmness, titratable acidity, ascorbic acid, total phenolics, and flavonoids content, relative to non-treated fruit. Fruit treated with 1-MCP and placed in long-term cold storage had higher sensory scores, as determined by a taste panel and supported by electronic nose and tongue data. Notably, 1-MCP delayed the degradation of cell wall components, including pectin, cellulose, and hemicellulose, by reducing the activity of cell-wall-modifying enzymes. In addition, 1-MCP reduced the activity of carbohydrate metabolism-related enzymes, resulting in fruit with higher levels of starch and sucrose and lower levels of glucose, fructose and sorbitol. Collectively, these results indicate that 1-MCP can be used to delay the softening of A. arguta fruit and extend its storage and shelf life.

Ranunculus sceleratus as a Model Species to Decrypt the Role of Ethylene in Plant Adaptation to Salinity.

The aim of the present study was to develop an experimental system for an exploration of ethylene-dependent responses using intact growing Ranunculus sceleratus plants and to approbate the system for assessing the role of ethylene in salinity tolerance and ion accumulation. Plants were cultivated in sealed plastic containers in a modified gaseous atmosphere by introducing ethylene or 1-methylcyclopropene (1-MCP), a competitive inhibitor of ethylene action. High humidity inside the containers induced a fast elongation of the leaf petioles of R. sceleratus. The effect was ethylene-dependent, as 1-MCP completely blocked it, but exogenous ethylene further promoted petiole elongation. Exogenous ethylene decreased (by 48%) but 1-MCP increased (by 48%) the Na+ accumulation in leaf blades of NaCl-treated plants. The experimental system was further calibrated with ethylene and silica xerogel, and the optimum concentrations were found for inducing leaf petiole elongation (10 µL L-1 ethylene) and preventing leaf petiole elongation (200 g silica xerogel per 24 L), respectively. The second experiment involved a treatment with NaCl in the presence of 1-MCP, ethylene, or 1-MCP + ethylene, both in normal and high air humidity conditions. In high humidity conditions, NaCl inhibited petiole elongation by 25% and ethylene treatment fully reversed this inhibition and stimulated elongation by 12% in comparison to the response of the control plants. Treatment with 1-MCP fully prevented this ethylene effect. In normal humidity conditions, NaCl inhibited petiole elongation by 20%, which was reversed by ethylene without additional elongation stimulation. However, 1-MCP only partially inhibited the ethylene effect on petiole elongation. In high humidity conditions, ethylene inhibited Na+ accumulation in NaCl-treated plants by 14%, but 1-MCP reversed this effect. In conclusion, the stimulation of endogenous ethylene production in R. sceleratus plants at a high air humidity or in flooded conditions reverses the inhibitory effect of salinity on plant growth and concomitantly inhibits the accumulation of Na+ in tissues. R. sceleratus is a highly promising model species for use in studies regarding ethylene-dependent salinity responses and ion accumulation potential involving the manipulation of a gaseous environment.

Synergy of 1-MCP and hypobaric treatments prevent fermented flavour and improve consumers' acceptability of 'Shughri' pear.

Development of fermented flavour during storage reduces acceptability of Shughri pear. Therefore, the current study was designed to investigate the combined effect of 1-Methylcyclopropene (1-MCP) and hypobaric treatment on stability of Shughri pear during 120 days of storage. Fruit were treated individually or combinedly with 25, 50, and 75 kilo pascal hypobaric treatments for 4 h and 1-MCP (0.3 µLL-1 and 0.6 µLL-1) for 24 h, whereas control received no treatment. The pears were stored for 120 days at (0 ± 1 °C, 85 ± 5% RH), and were evaluated after every 30 days. After cold storage, pears were shifted to simulated retail conditions (20 ± 3 °C, 65 ± 5% RH). The combination of 25 kPa + 0.6 µLL-1 1-MCP significantly (P ≤ 0.05) delayed fruit ripening, reduced Alcohol dehydrogenase (ADH), and Pyruvate decarboxylase (PDC) activities, maintained the quality, and led to higher consumers' acceptability of the pear followed by 50 kPa + 0.6 µLL-1 and 25 kPa + 0.3 µLL-1. The control fruit were marketable for a week after storage with relatively less acceptability due to fermented flavour compared to treated fruit, marketable for more than two weeks. Among all the treatments, the synergy of 1-MCP and hypobaric treatment 25 kPa + 0.6 µLL-1 1-MCP improved the postharvest storage life and quality parameters, preventing development of fermented flavour in the pears. The experiment was conducted on pilot scale, for commercial application, the results of this study should be validated on large scale.

Effect of postharvest 1-methylcyclopropene application on reactive oxygen species scavenging and sucrose metabolism in Gynura bicolor DC.

After harvest, the metabolism of Gynura bicolor DC (G. bicolor) is vigorous, resulting in sugar scarcity and reactive oxygen species (ROS) accumulation, thus aggravating the quality deterioration. 1-Methylcyclopropene (1-MCP) shows crucial effect in alleviating the postharvest metabolism of vegetables and fruits. This research aimed to evaluate the effect of 1-MCP on ROS scavenging and sucrose metabolism in G. bicolor. In this research, G. bicolor was treated with 10 µL L-1 1-MCP for 12 h, followed by storage at 20 ± 2 °C and 90 ± 5% relative humidity in darkness for 7 days. During storage, the increases in the respiration rate, electrolytic leakage, weight loss rate, ROS levels, and membrane lipid oxidation were effectively inhibited by 1-MCP. Moreover, starch and hexose degradation was decreased in the 1-MCP group, as were sucrose synthesis and catabolism. Correlation analysis indicated that sugar starvation was associated with respiration, activities regulation of CAT, SOD, and enzymes involved in sucrose metabolism were associated with the levels of hydrogen peroxide at the early storage. In conclusion, 1-MCP delayed postharvest quality deterioration of G. bicolor by alleviating respiration, inducing oxidative stress to enhance ROS scavenging, and inhibiting sucrose metabolism.

Cell wall composition and enzyme-related activities in eggplant as affected by hot water, 1-MCP and calcium chloride treatments.

The effects of postharvest applications of hot water (HWT) (45, 50, and 55 °C), 1-MCP (1, 5, and 10 µL/L), and CaCl2 (1, 2, and 3%) on polygalacturonase (PG), pectin methylesterase (PME), α-galactosidase (α-Gal), ß-galactosidase (ß-Gal) and ß-1,4-glucanase (ß-1,4-Glu) activities, and the fruit firmness and cell wall composition of eggplant fruit were investigated. The results showed that the decrease in the eggplants firmness was delayed by HWT, 1-MCP, and CaCl2 treatments during storage compared with the control. However, HWTs were less effective than the 1-MCP and CaCl2 treatments. The results show that 1-MCP and CaCl2 treatments inhibited the depolymerization of water (WSP), CDTA (CSP), and sodium carbonate (SSP) soluble polyuronides. The results suggest that 1-MCP (5 and 10 µL/L) and CaCl2 (1, 2, and 3%) could prevent eggplant softening by inhibiting hydrolase enzymes and reducing the disintegration of the polysaccharides. In addition, 1-MCP and CaCl2 were more effective than hot water treatment in extending postharvest storage life. There is a significantly high correlation between firmness, polyuronide content and cell wall enzyme activity.

Physicochemical properties and transcriptional changes underlying the quality of 'Gala' apples (Malus × domestica Borkh.) under atmosphere manipulation in long-term storage.

BACKGROUND: The year-round availability of apples (Malus × domestica Borkh.) depends on post-harvest technologies, which are essential for the retention of fruit sensory and chemical properties by delaying senescence. The effectiveness of strategies for preserving the quality of apples depends on complex interactions between the storage environment and endogenous biological factors. In the current work, we integrated instrumental, sensory, and transcriptional data to determine the role of conservation technologies cold storage, controlled atmosphere, and 1-methylcyclopropene-mediated ethylene blockage on the long-term conservation of apples. RESULTS: The results demonstrated that inhibition of the consumer's perception of the apples' ethylene content is essential for long-term cold storage, and such quality conservation can be achieved by reducing oxygen pressure. Overall appreciation of apples after storage was determined mainly by their texture, with crispness and juiciness contributing favorably, and mealiness contributing negatively. Reduced oxygen pressure and inhibition of ethylene perception exerted distinct effects on the transcription of candidate genes associated with ripening in apple. Hexose and cell-wall carbohydrate metabolism genes exhibit distinct expression patterns under storage. CONCLUSION: Inhibition of ethylene perception and reduction of relative oxygen pressure under cold storage both promote similar conservation of apple sensory traits under long-term cold storage. Texture was the main contributor to global appreciation of apples subjected to long-term storage. The conditions that were investigated were able to delay, but not fully prevent, senescence, as evidenced by physicochemical and gene expression analyses. The expression of gene-encoding enzymes involved in hexose metabolism was mainly developmentally regulated, whereas storage conditions exerted a stronger effect on the expression of genes associated with cell-wall metabolism. © 2022 Society of Chemical Industry.

Nitric Oxide Made a Major Contribution to the Improvement of Quality in Button Mushrooms (Agaricus bisporus) by the Combined Treatment of Nitric Oxide with 1-MCP.

Browning is one of the major effects of shelf-life responsible for the reduction in the commercial value of the button mushrooms (Agaricus bisporus). In this study, the individual and the combined effects of exogenous sodium nitroprusside (SNP, a nitric oxide donor) and 1-methylcyclopropene (1-MCP) on the quality of button mushrooms were evaluated. The results demonstrated that mushrooms treated with SNP+1-MCP promoted reactive oxygen species (ROS) metabolism thereby protecting cell membrane integrity, hindering polyphenol oxidase (PPO) binding to phenolic compounds, and downregulating the PPO activity. In addition, the SNP+1-MCP treatment effectively maintained quality (firmness, color, total phenol, and flavonoid) and mitigated oxidative damage by reducing ROS accumulation and malondialdehyde production through the stimulation of the antioxidant enzymes activities and the enhancement of ascorbic acid (AsA) and glutathione (GSH) contents. Moreover, the correlation analysis validated the above results. The SNP+1-MCP treatment was observed to be more prominent on maintaining quality than the individual effects of SNP followed by 1-MCP, suggesting that the combination of NO and 1-MCP had synergistic effects in retarding button mushrooms senescence, and NO signaling molecules might be predominant in the synergy.

Effect of calcium chloride and 1-methylcyclopropene combined treatment on pectin degradation and textural changes of Eureka lemon during postharvest storage.

During post-harvest storage, the cell wall properties are closely associated with the physical, chemical, and biological properties of the fruit. The degradation of pectin in the cell walls and middle lamella is critical to these properties. The effects of calcium chloride (CaCl2) and 1-methylcyclopropene (1-MCP) combined treatment on the pectin degradation, texture, and peel color of Eureka lemon were investigated during post-harvest storage. The in-situ light microscope analysis, rapid method, and FTIR test were used to investigate the spatial distribution, the pectin content, and its degradation. The results showed a reduction in pectin degradation, by 42 d the CaCl2 and 1-MCP combined treated fruits presented a 36.7% pectin content loss which was lower than the control which was 48.3%. The treated fruits significantly exhibited enhanced textural properties, delayed weight loss, higher total acids, and improvement of other physicochemical properties in comparison to the control. The treatment deaccelerated the fruit peel color change from green to yellow and also had a better visual appearance on the final day. Overall, the results suggest that the control treatment for pectin degradation can reduce the fruit texture decline and peel color change and maintain a good visual appearance. The influence of pectin degradation on the texture and physicochemical properties of lemon provides a theoretical basis for fruit storage optimization, quality control, and shelf-life extension.

Reevaluation of ethylene role in Arabidopsis cauline leaf abscission induced by water stress and rewatering.

It was previously reported that cauline leaf abscission in Arabidopsis is induced by a cycle of water stress and rewatering, which is regulated by the complex of INFLORESCENCE DEFICIENT IN ABSCISSION (IDA), HAESA (HAE), and HAESA-LIKE2 (HSL2) kinases. However, the involvement of ethylene in this process was ruled out. Because this conclusion contradicts the well-established role of ethylene in organ abscission induced by a cycle of water stress and rewatering, our present study was aimed to reevaluate the possible involvement of ethylene in this process. For this purpose, we examined the endogenous ethylene production during water stress and following rewatering, as well as the effects of exogenous ethylene and 1-methylcyclopropene (1-MCP), on cauline leaf abscission of Arabidopsis wild type. Additionally, we examined whether this stress induces cauline leaf abscission in ethylene-insensitive Arabidopsis mutants. The results of the present study demonstrated that ethylene production rates increased significantly in cauline leaves at 4 h after rewatering of stressed plants and remained high for at least 24 h in plants water-stressed to 40 and 30% of system weight. Ethylene treatment applied to well-watered plants induced cauline leaf abscission, which was inhibited by 1-MCP. Cauline leaf abscission was also inhibited by 1-MCP applied during a cycle of water stress and rewatering. Finally, no abscission occurred in two ethylene-insensitive mutants, ein2-1 and ein2-5, following a cycle of water stress and rewatering. Taken together, these results clearly indicate that ethylene is involved in Arabidopsis cauline leaf abscission induced by water stress and rewatering. Our results show that ethylene is involved in Arabidopsis cauline leaf abscission induced by water stress and rewatering, similar to leaf abscission in other plants.

Preparation, Shelf, and Eating Quality of Ready-to-Eat "Guichang" Kiwifruit: Regulation by Ethylene and 1-MCP.

The acceptance of kiwifruit by consumers is significantly affected by its slow ripening and susceptibility to deterioration. Ready-to-eat "Guichang" kiwifruit and its preparation technology were studied by the regulation of ethylene and 1-MCP. Harvested kiwifruits were treated with 100-2000 µl L-1ethylene for 36 h (20°C) and then treatment with 0-0.5 µl L-1 1-MCP. The results showed that the preservation effect of 0.5 µl L-1 1-MCP is inefficient when the soluble solid content of kiwifruit exceeded 15%. The ethylene-treated fruits reached an "edible window" after 24 h, but a higher concentration of ethylene would not further improve ripening efficiency, while the optimal ethylene concentration was 250 µl L-1. Moreover, after 250 µl L-1 ethylene treatment, 0.5 µl L-1 1-MCP would effectively prolong the "edible window" of fruits by approximately 19 days. The volatile component variety and ester content of 0.5 µl L-1 1-MCP-treated fruits were not different from those of the CK group. Principal component analysis and hierarchical cluster analysis indicated that the eating quality of fruits treated with 0.5 µl L-1 1-MCP was similar to that of fruits treated with ethylene. Consequently, ready-to-eat "Guichang" kiwifruit preparation includes ripening with 250 µl L-1 (20°C, 36 h) ethylene without exceeding the 1-MCP threshold and then treated with 0.5 µl L-1 1-MCP (20°C, 24 h). This study highlights the first development of a facile and low-cost preparation technology for ready-to-eat "Guichang" kiwifruit, which could reduce the time for harvested kiwifruit to reach the "edible window" and prolong the "edible window" of edible kiwifruit.

Response Mechanisms of "Hass" Avocado to Sequential 1-methylcyclopropene Applications at Different Maturity Stages during Cold Storage.

1-Methylcyclopropene (1-MCP) is used for extending the postharvest life of the avocado during storage. Evaluated the effect of 1-MCP application at different times after harvest, i.e., 0, 7, 14, and 21 d at 5 °C, to identify the threshold of the ethylene inhibition response in "Hass" avocado. Our results showed that fruits from two maturity stages at harvest: low dry matter (20-23%) and high dry matter (27%). Changes in ethylene production rates and transcript accumulation of genes involved in ethylene metabolism were measured at harvest and during storage. 1-MCP treated fruit up to 14 d of storage showed similar values of firmness and skin color as fruit treated at harvest time. In contrast, when the application was performed after 21 d, the fruit showed ripening attributes similar to those of the untreated ones. To further understand the molecular mechanisms responsible for the lack of response to 1-MCP at 21 d of storage, transcriptomic analysis was performed. Gene ontology analyses based on the DEG analysis showed enrichment of transcripts involved in the 'response to ethylene' for both maturity stages. All genes evaluated showed similar expression profiles induced by cold storage time, with a peak at 21 d of storage and an increased softening of the fruit and peel color. This was a two-year field study, and results were consistent across the two experimental years. Our results should help growers and markets in selecting the optimal timing of 1-MCP application in "Hass" avocados and should contribute to a deeper understanding of the molecular mechanisms of the avocado ripening process.

Benzoic Acid, Chlorine Dioxide, and 1-Methylcyclopropene Induce Flavonoid Metabolic Shifts in Postharvest Flowering Chinese Cabbage Revealed by High-Dimensional Analytical Data.

Flowering Chinese cabbage (Brassica campestris L. ssp. chinensis var. utilis Tsen et Lee) is one of the most popular vegetables in China. However, the loss of the functional ingredients in postharvest flowering Chinese cabbage during storage is still serious, owing to the unclear causes of the metabolic shifts. Herein, benzoic acid, chlorine dioxide, and 1-methylcyclopropene (1-MCP) could maintain the quality of postharvest flowering Chinese cabbage, and 1-MCP showed the best effect. Furthermore, transcript-metabolite profiling of the treatments revealed a transcript-metabolite correlation network of the flavonoid biosynthesis pathways with a range of 3 to 3662 differentially expressed genes (DEGs) and a range of 23 to 37 differentially accumulated metabolites (DAMs). Surprisingly, 1-MCP had the best effect on shelf life among the treatments, although chlorine dioxide could stimulate the expression of four critical differential genes (Bra007142, Bra008792, Bra009358, and Bra027457) involved in delaying flavonoid degradation (hesperetin, chalcone, rutin, baicalein). As a result, our findings will help to improve our understanding of the regulation of flavonoid production in relation to the quality of postharvest flowering Chinese cabbage during storage.

Acidic electrolyzed water treatment retards softening and retains cell wall polysaccharides in pulp of postharvest fresh longans and its possible mechanism.

Effects of acidic electrolyzed water (AEW) treatment (pH = 2.5, ACC = 80 mg L-1, 10 min) on pulp firmness, amounts of CWM and CWP, activities and expression of relevant genes of CWDEs in pulp of Fuyan longan during storage at 25 °C were evaluated. Compared to control samples, during storage, AEW-treated fruit retained a higher pulp firmness, prevented WSP formation, reduced the degradation of CSP, cellulose and hemicellulose, and lowered CWDEs activities and their corresponding gene expression. When stored for 5 d, pulp firmness (113.6 g mm-1), CWM (13.9 g kg-1), and CSP (1.4 g kg-1) in AEW-treated fruit displayed the clearly higher contents than those in control samples. These data suggest that AEW treatment can slow down the pulp softening and retain higher pulp CWP levels in postharvest fresh longans, which was because AEW lowered activities of CWDEs and its gene expression levels, and maintained the cell wall structure's integrity.

Postharvest quality of 'Cripps Pink' apple fruit influenced by ethylene antagonists during controlled atmosphere storage with photocatalytic oxidation.

BACKGROUND: The present study investigated the efficacy of 1H-cyclopropa[b]naphthalene (NC) and 1H-cyclopropabenzene (BC) with respect to antagonizing ethylene action and maintaining postharvest fruit quality in 'Cripps Pink' apple stored in a controlled atmosphere comprising 3.45 ± 0.45% oxygen and 2.40 ± 0.36% carbon dioxide with photocatalytic oxidation (PCO) at 0 ± 1 °C and 90 ± 5% relative humidity. RESULTS: The BC, NC, and 1-methylcyclopropene (1-MCP) fumigation treatments delayed the climacteric peaks onset and retarded ethylene production rates compared to control fruit. Treatments with ethylene antagonist also maintained fruit firmness (up to 1.12 times), titratable acidity (up to 1.08 times), malic acid (up to 1.23 times), ascorbic acid (up to 1.12 times) and total phenol levels (up to 1.19 times) higher compared to that in control fruit. The 1-MCP was more efficient in reducing the rates of ethylene production compared to NC and BC, but, in the case of all other fruit quality parameters investigated, the effect of NC and BC treatments were on a par with 1-MCP. CONCLUSION: The NC and BC have the potential to be used as ethylene antagonists in 'Cripps Pink' apple fruit stored in a controlled atmosphere with PCO. The efficacy of different concentrations of NC and BC in downregulating ethylene action, as well as interactive effects of PCO on the performance of ethylene antagonists, still warrants further investigation. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effects of 1-methylcyclopropene and gaseous ozone on Listeria innocua survival and fruit quality of Granny Smith apples during long-term commercial cold storage.

This study evaluated the impact of 1-methylcyclopropene (1-MCP), an ethylene synthesis inhibitor, followed by long-term commercial cold storage with low-dose gaseous ozone on the microbiological safety and quality of fresh apples. Granny Smith apples were inoculated with or without Listeria innocua, treated with or without 1.0 mg/L 1-MCP for 24 h, then subjected to commercial cold storage conditions including refrigerated air (RA, 0.6 °C, control), controlled atmosphere (CA, 2% O2, 1% CO2, 0.6 °C), and CA with 51-87 µg/L ozone gas for up to 36 weeks. RA storage reduced L. innocua on apples by up to 3.6 log10 CFU/apple. CA had no advantage over RA in controlling Listeria. Continuous ozone gas application resulted in an additional ∼2.0 log10 CFU/apple reduction of L. innocua (total reduction up to 5.7 log10 CFU/apple) and suppressed native bacteria and fungi. Treatment with 1-MCP had a minor impact on survival of L. innocua or background microbiota on apples, while it significantly delayed fruit ripening and reduced the incidence of superficial scald and internal browning. In summary, 1-MCP treatment followed by CA storage with low-dose continuous ozone gas can effectively control Listeria on fresh apples and delay fruit ripening.