Abstract
Apricot is respiration climacteric fruit. They have high postharvest respiratory intensity, high ethylene release and are easily infected by pathogenic fungi, which greatly shortens the postharvest storage life. This study investigated the effect of Cinnamon essential oil-micelles (CEO-micelles) and biodegradable polymer Polyvinyl Alcohol (PVA) eletrospunning nano fibers films based 1-Methylcyclopropene-Polyvinyl Alcohol films (1-MCP/PVA films) on the quality and antioxidant enzyme activities of apricots during storage. The results showed that compared with CEO-micelles or 1-MCP/PVA films treatment alone, the 1-MCP/PVA + CEO-micelles combined treatment could more effectively inhibit the decay of apricots, reduce the peak value of respiration rate and ethylene production, delay the decrease of loss-weight rate, firmness, total soluble solids (TSS) and titratable acid (TA), and maintain better appearance. In addition, compared with single treatment, combined treatment significantly decreased the accumulation of malondialdehyde (MDA) and hydrogen peroxide (H2O2), increased the activities of superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD), and inhibited the increase of polyphenol oxidase (PPO) activity. These results showed that the combination of CEO-micelles and 1-MCP fibers could effectively inhibit the deterioration of fruit quality, improve the antioxidant capacity of apricots and delay postharvest senescence.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.