Enhancing peach quality and extending storability by regulating ethylene metabolism and enzymes using 1-(3-phenyl-propyl) cyclopropene and salicylic acid

Abstract

ABSTRACT To assess the influence of 1-(3-phenyl-propyl) cyclopropene (1-PPCP) and salicylic acid (SA) on the storability of peach (cv. ‘Early Swelling’), we applied the following treatments; 5 μL L−1 1-PPCP for 24 h, 2 mmol L−1 SA for 5 min, and a combination of both treatments, concurrently, a control group. The fruit samples were stored at 6 ± 1°C with 90–95% RH for 28 d, followed by 3 d at 20°C to simulate market shelf life. The objective was to maintain fruit quality and enhance fruit storability. 1-PPCP+SA significantly reduced decay, weight loss, and respiration rate, while also contributing to the maintenance of fruit colouration and SSC. The treatments also led to a decrease in browning incidence, malondialdehyde levels, and electrolyte leakage. Additionally, they effectively slowed down the activity of polyphenol oxidase (PPO). Furthermore, all treatments led to a reduction in ethylene production and the activity of key enzymes involved in ethylene biosynthesis, such as ACC-synthase and ACC-oxidase, when compared to the control group. Additionally, these treatments regulated related pectin-degrading enzymes such as pectin methylesterase (PME), β-galactosidase (β-Gal), and polygalacturonase (PG). Therefore, the utilisation of 1-PPCP and SA is suggested as post-harvest treatments to enhance the storability of peach while preserving overall quality.