Both 1-methylcyclopropene treatment and fresh-keeping mats mitigate peel browning and affect the aroma of Xinjiang "Yinggeer" flat peaches during cold storage.

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 a

SUBMITTER: Ji X 

PROVIDER: S-EPMC12495340 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature