Abstract
In order to study a short-term and efficient technology by 1-methylcyclopropene (1-MCP) in blueberry, the fruit was treated with 0, 0.5, 1 and 3 μL/L 1-MCP for 2 h then stored at 25 ± 1 °C with 40–50% relative humidity (RH) for 9 d. The weight loss, decay incidence, respiration rate, firmness, soluble solid content (SSC), titratable acid (TA), Brix-acid ratio (BAR), sensory evaluation, content of cell wall polysaccharide, activities of cell wall composition-related enzymes and energy metabolism in blueberry were determined during shelf life. The results showed that the weight loss, decay incidence and respiration rate were reduced by 3 μL/L 1-MCP treatment. Compared to other groups, the firmness, the content of TA and anthocyanins were maintained in 3 μL/L 1-MCP-treated blueberry. In contrast, the SSC and BAR were lower compared to those untreated. However, the sensory evaluation of “taste” and “aroma” value showed no differences in all fruits. The content of protopectin, cellulose and hemicellulose was higher in 1-MCP-treated blueberry, accompanied by a decrease in polygalacturonase (PG) and pectin methyl esterase (PME) activity. The content of water-soluble pectin (WSP) was lower in 1-MCP-treated blueberry than untreated ones. The activity of phenylalanine ammonia lyase (PAL), peroxidase (POD), cinnamyl alcohol dehydrogenase (CAD) and 4-coumarate-CoA ligase (4CL) was higher in 1-MCP-treated blueberry than the untreated, which induced more serious lignification. The results of energy metabolism also showed that the 1-MCP treatment could ensure sufficient intracellular energy supply. The 3 μL/L 1-MCP treatment could maintain the shelf quality and retard decomposition of cell wall polysaccharide by ensuring sufficient intracellular energy supply and inhibiting cell wall-degrading enzymes activity. Taken together, this study highlighted an efficient and short-term 1-MCP treatment technique.
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