ArticleFood chemistry: X2025
Both 1-methylcyclopropene treatment and fresh-keeping mats mitigate peel browning and affect the aroma of Xinjiang "Yinggeer" flat peaches during cold storage.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The current study explored the effects of 1-methylcyclopropene (1-MCP) and fresh-keeping mats (FKP) on aroma volatile levels and peel browning (PB) in flat peaches during. cold storage. Both 1-MCP and FKP treatments prevented PB by inhibiting the activity of polyphenol oxidase, lipoxygenase, and peroxidase; reducing relative electrolytic leakage; and down-regulating malondialdehyde levels, thus increasing the content of unsaturated fatty acids. Although both the 1-MCP and FKP treatments prevented PB, FKP-treated fruit showed a higher content of aromatic compounds, greater fruit firmness, delayed reduction in the soluble solids content, and lower titratable acidity. Correlation and pathway analysis demonstrated that PB was positively correlated with polyphenol oxidase activity, peroxidase activity, relative electrolytic leakage, and malondialdehyde levels. Notably, the reduced peroxidase and polyphenol oxidase activities, relative electrolytic leakage, and malondialdehyde content inhibited PB in flat peaches. These findings show that FKP treatment is a simple and effective strategy for improving the storage quality of flat peaches.
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