Abstract
The present study investigated the influence of 1-methylcyclopropene (1-MCP) and salicylic acid (SA) on sugars, organic acids and amino acids in peach (Prunus persica (L.) Batsch cv. Okubao) during postharvest ripening. The results of principal components analysis (PCA) showed 1-MCP increased the levels of fructose, sucrose, glucose and inositol, but decreased citric acid and oxalic acid levels, whereas no significant difference was observed in SA-treated fruit compared with controls. The result of partial least square regression (PLSR) showed that glucose and asparagine were shown to be strongly correlated with sensory sweetness, sweetness/sourness ratio and overall flavor, whereas sucrose and inositol were significant positive correlated with sourness of peach fruit.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
