Effect of Preharvest Salicylic Acid Combined with Postharvest 1-MCP Treatment on Quality and Antioxidant Ability of Plum Fruit during Storage
2022
Donglan LUO | Guangfan QU | Sen CAO | Ting ZHU | Renju CHEN | Qian XIAO | Di ZHANG | Liangjie BA
The effect of preharvest salicylic acid combined with postharvest 1-MCP treatment on plum during postharvest storage was investigated. In this experiment, plum were treated with preharvest salicylic acid 1.0 mmol/L，and then were fumigated with 1 μL/L 1-MCP. To reveal the mechanism, rot ratio, water loss ratio, malondialdehyde content, total soluble solids content, titratable acid content, VC content, the production rate of O2−·, H2O2 content, peroxidase, superoxide dismutase, catalase of activity were measured. The results showed that, preharvest salicylic acid combined with postharvest 1-MCP treatment could effectively inhibit rot ratio and water loss ratio, maintain hardness and total soluble solids and titratable acid and VC content, delay the increase of malondialdehyde content, H2O2 content and the production rate of O2−·. The activities of peroxidase, superoxide dismutase, catalase were significantly provided. At the end of storage 60 days, the rot ratio of CK, SA, 1-MCP, SA+1-MCP four treatment groups were 11.6%, 7.7%, 9.1% and 5.3%, respectively, SA+1-MCP treatment maintained better storage quality of plum fruit. These results indicated that preharvest salicylic acid combined with postharvest 1-MCP treatment could maintain the storage quality and delay plum fruit senescence. The above results will provide a theoretical basis for the application of the postharvest storage and preservation technology of plum.
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