Abstract
The effects of electrolysed water (EW) and EW in combination with 1-methylcyclopropene (EW/MCP) on flesh discolouration of Nanhui peaches (Prunus persica (L.) Batsch, cv. Nanhui) were examined during storage at 2°C. Changes in flesh colour, ethylene production, membrane permeability, malondialdehyde (MDA), total phenolic contents and the activities of polyphenol oxidase (PPO) and peroxidase (POD) were assayed periodically after harvest and during 44days of storage. The internal morphological characteristics of Nanhui peaches were monitored using magnetic resonance imaging (MRI) at the beginning and end of storage. These data revealed that the EW/MCP treatment is more effective than the EW treatment for decreasing ethylene production and maintaining fruit cell membrane integrity, delaying increases in MDA and total phenolic contents, and lessening changes in PPO and POD activities and the internal morphology of peaches. Each of these effects contributes to suppressing flesh discolouration and maintaining the quality of Nanhui peaches during storage.
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