Effect of 1-methylcyclopropene on the aroma volatiles, polyphenols contents, and antioxidant activity of post-harvest ripening peach (Prunus persica L.) fruit
Main Article Content
Keywords
1-MCP, antioxidant activity, aroma volatiles, peach, polyphenols
Abstract
Peach is a perishable fruit that quickly loses its aroma and bioactive components during storage. In this article, we evaluated the effect of treatment with 1-methylcyclopropene (1-MCP) on the quality of stored peaches depending on shelf-life temperature. Ethylene production and aroma content were determined using gas chromatography mass spectrometry (GC-MS). Polyphenol levels were monitored using high-performance liquid chromatography (HPLC), and the antioxidant capacity of peach samples was determined using 2,2-diphenyl-1 picrylhydrazyl (DPPH), 2,2?-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and ferric reducing antioxidant power (FRAP) assays. We found that treatment with 1-MCP could delay the ripening process and reduce the decay of peach fruit depending upon shelf-life temperature. Furthermore, treatment with 1-MCP efficiently delayed climacteric ethylene production, maintained high levels of total soluble solids (TSS), titratable acidity and characteristic lactones, including ?-decalactone, ?-decalactone, ?-octalatone, jasmine lactone and ? dodecalactone. Moreover, treatment with 1-MCP also helped maintain high levels of chlorogenic acid, L epicatechin, catechin, quercetin-3-rutinoside and neochlorogenic acid, as well as high antioxidant activity. Principal component analysis showed that treatment with 1-MCP during the second week of storage coincided with activity of lactones, poly-phenols and antioxidants, which was consistent with changes in phytochemicals. These results revealed that treatment with 1-MCP offers potential as a preservation strategy for maintaining the flavour and nutritional quality of peach fruit under shelf-life conditions.
References
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Chiriboga, M.A., Bordonaba, J.G., Schotsmans, W.C., Larrigaudière, C. and Recasens, I., 2013. Antioxidant potential of ‘Conference’ pears during cold storage and shelf life in response to 1-methylcyclopropene. LWT—Food Science and Technology 51: 170–176. https://doi.org/10.1016/j.lwt.2012.10.023
Dal Cin, V., Rizzini, F.M., Botton, A. and Tonutti, P., 2006. The ethylene biosynthetic and signal transduction pathways are differently affected by 1-MCP in apple and peach fruit. Postharvest Biology and Technology 42(2): 125–133. https://doi.org/10.1016/j. postharvbio.2006.06.008
Defilippi, B.G., Kader, A.A. and Dandekar, A.M., 2005. Apple aroma: alcohol acyltransferase, a rate limiting step for ester biosynthesis, is regulated by ethylene. Plant Science 168: 1199–1210. https:// doi.org/10.1016/j.plantsci.2004.12.018
Fan, X., Argenta, L. and Mattheis, J.P., 2002. Interactive effects of 1-MCP and temperature on ‘Elberta’ peach quality. HortScience 37: 134–138. https://doi.org/10.21273/HORTSCI.37.1.134
Hoang, N.T.T., Golding, J.B. and Wilkes, M.A., 2011. The effect of postharvest 1-MCP treatment and storage atmosphere on ‘Cripps Pink’ apple phenolics and antioxidant activity. Food Chemistry 127: 1249–1256. https://doi.org/10.1016/j.foodchem.2011.01.052
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Jang, H.D., Chang, K.S., Chang, T.C. and Hsu, C.L., 2010. Antioxidant potentials of buntan pumelo (Citrus grandis Osbeck) and its ethanolic and acetified fermentation products. Food Chemistry 118: 554–558. https://doi.org/10.1016/j.foodchem.2009.05.020
Jin, P., Shang, H., Chen, J., Zhu, H., Zhao, Y. and Zheng, Y., 2011. Effect of 1-methylcyclopropene on chilling injury and quality of peach fruit during cold storage. Journal of Food Science 76: S485–S491. https://doi.org/10.1111/j.1750-3841.2011.02349.x
Khan, A.S. and Singh, Z., 2009. 1-MCP application suppresses ethylene biosynthesis and retards fruit softening during cold storage of ‘Tegan Blue’ Japanese plum. Plant Science 176: 539–544. https://doi.org/10.1016/j.plantsci.2009.01.012
Khan, Q.U., Mohammadzai, I., Shah, Z., Ullah, I., Khattak, T.N., Noreen, H. and Hassan, W., 2018. Effect of gamma irradiation on nutrients and shelf life of peach, stored at ambient temperature. The Open Conference Proceedings Journal 9: 8–15. https://doi. org/10.2174/2210289201809010008
Li, G., Jia, H., Li, J., Li, H. and Teng, Y., 2016. Effects of 1-MCP on volatile production and transcription of ester biosynthesis related genes under cold storage in ‘ruanerli’ pear fruit (pyrus ussuriensis maxim). Postharvest Biology Technology 111: 168–174. https://doi.org/10.1016/j.postharvbio.2015.08.011
Lurie, S. and Crisosto, C.H., 2005. Chilling injury in peach and nectarine. Postharvest Biology and Technology 37: 195–208. https://doi.org/10.1016/j.postharvbio.2005.04.012
Lurie, S., Pre-Aymard, C., Ravid, U., Larkov, O. and Fallik, E., 2002. Effect of 1-methylcyclopropene on volatile emission and aroma in cv. Anna apples. Journal of Agricultural and Food Chemistry 50: 4251–4256. https://doi.org/10.1021/jf0200873
Mokrani, A., Krisa, S., Cluzet, S., Costa, G.D., Temsamani, H., Renouf, E., Mérillon, J.M., Madani, K., Mesnil, M., Monvoisin, A. and Richard, T., 2016. Phenolic contents and bioactive potential of peach fruit extracts. Food Chemistry 202: 212–220. https://doi. org/10.1016/j.foodchem.2015.12.026
Moyaleon, M.A., Vergara, M., Bravo, C., Montes, M.E. and Moggia, C., 2006. 1-MCP treatment preserves aroma quality of ‘Packham’s Triumph’ pears during long-term storage. Postharvest Biology and Technology 42: 185–197. https://doi.org/10.1016/j. postharvbio.2006.06.003
Nogata, Y., Sakamoto, K., Shiratsuchi, H., Ishii, T., Yano, M. and Ohta, H., 2006. Flavonoid composition of fruit tissues of Citrus species. Bioscience Biotechnology and Biochemistry 70: 178–192. https://doi.org/10.1271/bbb.70.178
Ortiz, A., Echeverría, G., Graell, J. and Lara, I., 2009. Overall quality of ‘Rich Lady’ peach fruit after air- or CA storage. The importance of volatile emission. LWT—Food Science and Technology 42: 1520–1529. https://doi.org/10.1016/j.lwt.2009.04.010
Ortiz, A., Graell, J., López, M.L., Echeverría, G. and Lara, I., 2010. Volatile ester-synthesising capacity in ‘Tardibelle’ peach fruit in response to controlled atmosphere and 1-MCP treatment. Food Chemistry 123: 698–704. https://doi.org/10.1016/j. foodchem.2010.05.037
Penniston, K., Nakada, S., Holmes, R. and Assimos, D., 2008. Quantitative assessment of citric Acid in lemon juice, lime juice, and commercially-available fruit juice products. Journal of Endourology 22: 567. https://doi.org/10.1089/end. 2007.0304
Sisler, E.C., Serek, M., Dupille, E. and Goren, R., 1999. Inhibition of ethylene responses by 1-methylcyclopropene and 3-methylcyclopropene. Plant Growth Regulation 27: 105–111. https://doi. org/10.1023/A:1006153016409
Thewes, F.R., Both, V., Brackmann, A., Ferreira, D.D.F., Wagner, R., Thewes, F.R., Both, V., Brackmann, A., Ferreira, D.D.F. and Wagner, R., 2015. 1-methylcyclopropene effects on volatile profile and quality of ‘Royal Gala’ apples produced in Southern Brazil and stored in controlled atmosphere. Ciencia Rural 45: 2259–2266. https://doi.org/10.1590/0103-8478cr20141613
Thongkum, M., Imsabai, W., Parichart, B., McAtee, P.A., Schaffer, R.J., Allan, A.C. and Ketsa, S., 2018. The effect of 1-methylcyclopropene (1-MCP) on expression of ethylene receptor genes in durian pulp during ripening. Plant Physiology and Biochemistry 125: 232–238. https://doi.org/10.1016/j.plaphy.2018.02.004
Watkins, C.B., 2006. The use of 1-methylcyclopropene (1-MCP) on fruits and vegetables. Biotechnology Advances 24: 389–409. https://doi.org/10.1016/j.biotechadv.2006.01.005
Wu, X., An, X., Yu, M., Ma, R. and Yu, Z., 2018. 1-Methylcyclopropene treatment on phenolics and the antioxidant system in postharvest peach combined with the liquid chromatography/mass spectrometry technique. Journal of Agricultural and Food Chemistry 66: 6364–6372. https://doi.org/10.1021/acs.jafc.8b01757
Xi, W., Bo, Z., Shen, J., Sun, C., Xu, C. and Chen, K., 2012. Intermittent warming alleviated the loss of peach fruit aroma-related esters by regulation of AAT during cold storage. Postharvest Biology & Technology 74: 42–48. https://doi.org/10.1016/j. postharvbio.2012.07.003
Xi, W., Zheng, H., Zhang, Q. and Li, W., 2016. Profiling taste and aroma compound metabolism during apricot fruit development and ripening. International Journal of Molecular Sciences 17: 998. https://doi.org/10.3390/ijms17070998
Yang, X., Jun, S., Lina, D., Forney, C., Leslie, C.P., Sherry, F., Wismer, P. and Zhang, Z., 2016. Ethylene and 1-MCP regu-late major volatile biosynthetic pathways in apple fruit. Food Chemistry 194: 325–336. https://doi.org/10.1016/j.foodchem. 2015.08.018
Yuan, G., Bo, S., Jing, Y. and Wang, Q., 2010. Effect of 1-methylcyclopropene on shelf life, visual quality, antioxidant enzymes and health-promoting compounds in broccoli florets. Food Chemistry 118: 774–781. https://doi.org/10.1016/j.foodchem.2009.05.062
Andreotti, C., Ravaglia, D., Ragaini, A. and Costa, G., 2010. Phenolic compounds in peach (Prunus persica) cultivars at harvest and during fruit maturation. Annals of Applied Biology 153: 11–23. https://doi.org/10.1111/j.1744-7348.2008.00234.x
Aubert, C. and Milhet, C., 2007. Distribution of the volatile compounds in the different parts of a white-fleshed peach ( Prunus persica L. Batsch). Food Chemistry 102: 375–384. https://doi. org/10.1016/j.foodchem.2006.05.030
Barreca, D., Bellocco, E., Caristi, C., Leuzzi, U. and Gattuso, G., 2011. Kumquat (Fortunella japonica Swingle) juice: flavonoid distribution and antioxidant properties. Food Research International 44: 2190–2197. https://doi.org/10.1016/j.foodres. 2010.11.031
Belisle, C., Adhikari, K., Chavez, D. and Phan, U.T.X., 2017. Development of a lexicon for flavor and texture of fresh peach cultivars: BELISLE et al. Journal of Sensory Studies 32: e12276. https://doi.org/10.1111/joss.12276
Blankenship, S.M. and Dole, J.M., 2003. 1-methylcyclopropene: a review. Postharvest Biology and Technology 28: 1–25. https://doi. org/10.1016/S0925-5214(02)00246-6
Bregoli, A.M., Scaramagli, S.G., Sabatini, E., Ziosi, V. and Biondi, S., 2010. Peach (Prunus persica) fruit ripening: aminoethoxyvinylglycine (AVG) and exogenous polyamines affect ethylene emission and flesh firmness. Physiologia Plantarum 114: 472–481. https:// doi.org/10.1034/j.1399-3054.2002.1140317.x
Bron, I.U. and Jacomino, A.P., 2009. Ethylene action blockade and cold storage affect ripening of ‘Golden’ papaya fruit. Acta Physiologiae Plantarum 31: 1165–1173. https://doi.org/10.1007/ s11738-009-0336-x
Cai, H., An, X., Han, S., Jiang, L., Yu, M., Ma, R. and Yu, Z., 2018. Effect of 1-MCP on the production of volatiles and biosynthesis-related gene expression in peach fruit during cold storage. Postharvest Biology and Technology 141: 50–57. https://doi. org/10.1016/j.postharvbio.2018.03.003
Cai, H., Han, S., Jiang, L., Yu, M., Ma, R. and Yu, Z., 2019. 1-MCP treatment affects peach fruit aroma metabolism as revealed by transcriptomics and metabolite analyses. Food Research International 122: 573–584. https://doi.org/10.1016/j.foodres.2019.01.026
Chiriboga, M.A., Bordonaba, J.G., Schotsmans, W.C., Larrigaudière, C. and Recasens, I., 2013. Antioxidant potential of ‘Conference’ pears during cold storage and shelf life in response to 1-methylcyclopropene. LWT—Food Science and Technology 51: 170–176. https://doi.org/10.1016/j.lwt.2012.10.023
Dal Cin, V., Rizzini, F.M., Botton, A. and Tonutti, P., 2006. The ethylene biosynthetic and signal transduction pathways are differently affected by 1-MCP in apple and peach fruit. Postharvest Biology and Technology 42(2): 125–133. https://doi.org/10.1016/j. postharvbio.2006.06.008
Defilippi, B.G., Kader, A.A. and Dandekar, A.M., 2005. Apple aroma: alcohol acyltransferase, a rate limiting step for ester biosynthesis, is regulated by ethylene. Plant Science 168: 1199–1210. https:// doi.org/10.1016/j.plantsci.2004.12.018
Fan, X., Argenta, L. and Mattheis, J.P., 2002. Interactive effects of 1-MCP and temperature on ‘Elberta’ peach quality. HortScience 37: 134–138. https://doi.org/10.21273/HORTSCI.37.1.134
Hoang, N.T.T., Golding, J.B. and Wilkes, M.A., 2011. The effect of postharvest 1-MCP treatment and storage atmosphere on ‘Cripps Pink’ apple phenolics and antioxidant activity. Food Chemistry 127: 1249–1256. https://doi.org/10.1016/j.foodchem.2011.01.052
Hussain, P.R., Wani, A.M., Meena, R.S. and Dar, M.A., 2010. Gamma irradiation induced enhancement of phenylalanine ammonia-lyase (PAL) and antioxidant activity in peach (Prunus persica Bausch, Cv. Elberta). Radiation Physics and Chemistry 79(9): 982–989. https://doi.org/10.1016/j.radphyschem.2010.03.018
Jang, H.D., Chang, K.S., Chang, T.C. and Hsu, C.L., 2010. Antioxidant potentials of buntan pumelo (Citrus grandis Osbeck) and its ethanolic and acetified fermentation products. Food Chemistry 118: 554–558. https://doi.org/10.1016/j.foodchem.2009.05.020
Jin, P., Shang, H., Chen, J., Zhu, H., Zhao, Y. and Zheng, Y., 2011. Effect of 1-methylcyclopropene on chilling injury and quality of peach fruit during cold storage. Journal of Food Science 76: S485–S491. https://doi.org/10.1111/j.1750-3841.2011.02349.x
Khan, A.S. and Singh, Z., 2009. 1-MCP application suppresses ethylene biosynthesis and retards fruit softening during cold storage of ‘Tegan Blue’ Japanese plum. Plant Science 176: 539–544. https://doi.org/10.1016/j.plantsci.2009.01.012
Khan, Q.U., Mohammadzai, I., Shah, Z., Ullah, I., Khattak, T.N., Noreen, H. and Hassan, W., 2018. Effect of gamma irradiation on nutrients and shelf life of peach, stored at ambient temperature. The Open Conference Proceedings Journal 9: 8–15. https://doi. org/10.2174/2210289201809010008
Li, G., Jia, H., Li, J., Li, H. and Teng, Y., 2016. Effects of 1-MCP on volatile production and transcription of ester biosynthesis related genes under cold storage in ‘ruanerli’ pear fruit (pyrus ussuriensis maxim). Postharvest Biology Technology 111: 168–174. https://doi.org/10.1016/j.postharvbio.2015.08.011
Lurie, S. and Crisosto, C.H., 2005. Chilling injury in peach and nectarine. Postharvest Biology and Technology 37: 195–208. https://doi.org/10.1016/j.postharvbio.2005.04.012
Lurie, S., Pre-Aymard, C., Ravid, U., Larkov, O. and Fallik, E., 2002. Effect of 1-methylcyclopropene on volatile emission and aroma in cv. Anna apples. Journal of Agricultural and Food Chemistry 50: 4251–4256. https://doi.org/10.1021/jf0200873
Mokrani, A., Krisa, S., Cluzet, S., Costa, G.D., Temsamani, H., Renouf, E., Mérillon, J.M., Madani, K., Mesnil, M., Monvoisin, A. and Richard, T., 2016. Phenolic contents and bioactive potential of peach fruit extracts. Food Chemistry 202: 212–220. https://doi. org/10.1016/j.foodchem.2015.12.026
Moyaleon, M.A., Vergara, M., Bravo, C., Montes, M.E. and Moggia, C., 2006. 1-MCP treatment preserves aroma quality of ‘Packham’s Triumph’ pears during long-term storage. Postharvest Biology and Technology 42: 185–197. https://doi.org/10.1016/j. postharvbio.2006.06.003
Nogata, Y., Sakamoto, K., Shiratsuchi, H., Ishii, T., Yano, M. and Ohta, H., 2006. Flavonoid composition of fruit tissues of Citrus species. Bioscience Biotechnology and Biochemistry 70: 178–192. https://doi.org/10.1271/bbb.70.178
Ortiz, A., Echeverría, G., Graell, J. and Lara, I., 2009. Overall quality of ‘Rich Lady’ peach fruit after air- or CA storage. The importance of volatile emission. LWT—Food Science and Technology 42: 1520–1529. https://doi.org/10.1016/j.lwt.2009.04.010
Ortiz, A., Graell, J., López, M.L., Echeverría, G. and Lara, I., 2010. Volatile ester-synthesising capacity in ‘Tardibelle’ peach fruit in response to controlled atmosphere and 1-MCP treatment. Food Chemistry 123: 698–704. https://doi.org/10.1016/j. foodchem.2010.05.037
Penniston, K., Nakada, S., Holmes, R. and Assimos, D., 2008. Quantitative assessment of citric Acid in lemon juice, lime juice, and commercially-available fruit juice products. Journal of Endourology 22: 567. https://doi.org/10.1089/end. 2007.0304
Sisler, E.C., Serek, M., Dupille, E. and Goren, R., 1999. Inhibition of ethylene responses by 1-methylcyclopropene and 3-methylcyclopropene. Plant Growth Regulation 27: 105–111. https://doi. org/10.1023/A:1006153016409
Thewes, F.R., Both, V., Brackmann, A., Ferreira, D.D.F., Wagner, R., Thewes, F.R., Both, V., Brackmann, A., Ferreira, D.D.F. and Wagner, R., 2015. 1-methylcyclopropene effects on volatile profile and quality of ‘Royal Gala’ apples produced in Southern Brazil and stored in controlled atmosphere. Ciencia Rural 45: 2259–2266. https://doi.org/10.1590/0103-8478cr20141613
Thongkum, M., Imsabai, W., Parichart, B., McAtee, P.A., Schaffer, R.J., Allan, A.C. and Ketsa, S., 2018. The effect of 1-methylcyclopropene (1-MCP) on expression of ethylene receptor genes in durian pulp during ripening. Plant Physiology and Biochemistry 125: 232–238. https://doi.org/10.1016/j.plaphy.2018.02.004
Watkins, C.B., 2006. The use of 1-methylcyclopropene (1-MCP) on fruits and vegetables. Biotechnology Advances 24: 389–409. https://doi.org/10.1016/j.biotechadv.2006.01.005
Wu, X., An, X., Yu, M., Ma, R. and Yu, Z., 2018. 1-Methylcyclopropene treatment on phenolics and the antioxidant system in postharvest peach combined with the liquid chromatography/mass spectrometry technique. Journal of Agricultural and Food Chemistry 66: 6364–6372. https://doi.org/10.1021/acs.jafc.8b01757
Xi, W., Bo, Z., Shen, J., Sun, C., Xu, C. and Chen, K., 2012. Intermittent warming alleviated the loss of peach fruit aroma-related esters by regulation of AAT during cold storage. Postharvest Biology & Technology 74: 42–48. https://doi.org/10.1016/j. postharvbio.2012.07.003
Xi, W., Zheng, H., Zhang, Q. and Li, W., 2016. Profiling taste and aroma compound metabolism during apricot fruit development and ripening. International Journal of Molecular Sciences 17: 998. https://doi.org/10.3390/ijms17070998
Yang, X., Jun, S., Lina, D., Forney, C., Leslie, C.P., Sherry, F., Wismer, P. and Zhang, Z., 2016. Ethylene and 1-MCP regu-late major volatile biosynthetic pathways in apple fruit. Food Chemistry 194: 325–336. https://doi.org/10.1016/j.foodchem. 2015.08.018
Yuan, G., Bo, S., Jing, Y. and Wang, Q., 2010. Effect of 1-methylcyclopropene on shelf life, visual quality, antioxidant enzymes and health-promoting compounds in broccoli florets. Food Chemistry 118: 774–781. https://doi.org/10.1016/j.foodchem.2009.05.062
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Jun 27, 2020
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