Augmenting apricot fruit quality and prolonging storage life via modulating ethylene metabolism and antioxidants with 1-(3-phenyl-propyl) cyclopropene and psyllium treatments

Abstract

ABSTRACT Apricot fruit are characterised by limited post-harvest storability, this study aimed to evaluate the effectiveness and the interplay between psyllium treatment as a coating application method and 1-(3-phenyl-propyl) cyclopropene (1-PCP) as an ethylene inhibitor in enhancing the storability of apricot fruit during storage at 3°C and 90% relative humidity for 32 d. All treatments impacted fruit quality and storability in ‘Canino’ apricots. The combined application of both compounds led to a substantial reduction in fruit decay rate, weight loss, malondialdehyde content, and H2O2 levels. Furthermore, it contributed to improved fruit colouration and TSS content. Both psyllium and 1-PCP treatments, whether applied individually or in combination, notably reduced respiration rates, ethylene production, and the activity of key enzymes involved in ethylene biosynthesis (ACC-synthase and ACC-oxidase) when compared to the control group. Moreover, these treatments reduced oxidative stress, by affecting phenolic content, flavonoids, and antioxidant levels (both hydrophilic and lipophilic antioxidant capacity). Additionally, these treatments regulated related enzymes activities such as catalase, peroxidase, superoxide dismutase, and phenylalanine-ammonia lyase. Hence, it is recommended to utilise psyllium and 1-PCP to enhance the storability of apricot fruit while maintaining their overall quality.