Search

The uneven maturity and severe internal rot of kiwifruit were rapidly accelerated when transferred to room temperature after long‐term controlled atmosphere storage. In this study, the effects of ethrel combined with different flow microcirculation of antiseptic mediums on the shelf‐life quality of "Qinmei" kiwifruit stored at 20°C were evaluated. Results indicated that the combined aerosolization application of 500 mg/L natamycin, 7.5% w/w H2O2 and 0.5 mg/L atomized ozone could control the decay incidence and respiratory rate of ethrel‐treated kiwifruit. Further studies indicated that ethrel and O3 treatment greatly increased the activities of chitinase, β‐1,3‐glucanase, catalase, and superoxide dismutase and produced higher ascorbic acid levels (151.16 mg·100 g−1/FW) to enhance disease‐resistant of kiwifruit. This treatment could inhibit the activity of polyphenol oxidase and delay the process of membrane lipid peroxidation, contributing to preserving the integrity of cell structures well. Moreover, ethrel + O3 treatment could effectively reduce ethylene production (3.12 μl/kg/h) to delay the ripening and senescence of fruit stored at 20°C. More importantly, this treatment exhibited the lowest contents of decay incidence (9.75%), total bacterial count (4.07 log cfu/g), and yeasts and molds (4.18 log cfu/g), and thus extended the shelf life for up to 16 days. Therefore, a combination of ethrel and ozone is a potentially effective method for the maintenance of the shelf‐life properties of kiwifruit after long‐term cold storage. Novelty impact statement: In this study, the treatment of ethrel‐treated with aerosolized ozone of flow microcirculation of 0.5 mg/L O3 could effectively suppress ripening and senescence, enhance antioxidant capacity and disease resistance, reduce the degree of membrane lipid peroxidation, and considerably preserve the integrity of cell structures, which contributed to preventing the penetration of pathogens, retarding the decay incidence, and delaying the shelf‐life quality deterioration of kiwifruit transferred to room temperature after long‐term controlled atmosphere storage. [ABSTRACT FROM AUTHOR]

• 1% and 3% CO 2 pulsed controlled atmosphere can delay the loss of fruit water-core • There is the best effect of 1% CO 2 on maintaining the overall visual and sensory quality of fruit • The endurance of watercored apples to 5% CO 2 is less than 45 days • The internal browning of fruit is related to unstable membrane system and dense cell arrangement Watercored 'Fuji' apple with special water core and unique flavor is a characteristic fruit. However, the problems of water core disappearance and browning in the apples are outstanding during postharvest storage. In this study, pulsed controlled atmosphere (pCA) with CO 2 was used to protect the water-core and resist browning of apples. Effects of different concentrations of CO 2 on the quality of apple fruits was investigated, and CO 2 injury characteristic to apple fruits were studied as well. Results showed that pCA with CO 2 could effectively maintain the sensory and texture qualities of watercored apples. Treated with pulsed controlled CO 2 , the degree of membrane lipid peroxidation of the apples was effectively reduced and the membrane system was well maintained. Meanwhile, the activity of polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) of the apples were inhibited and the browning was reduced. On the whole, pCA with 1% CO 2 presented the most significant effects on the quality preservation of watercored apples while higher CO 2 showed negative effects on the quality of the samples. Under the condition of pCA with 5% CO 2 , the endurance of watercored apples was less than 45 days and the internal browning was serious. In conclusion, 2%～3% O 2 and pCA with 1% CO 2 was the best and most effective in the long-term preservation of watercored apples, and it is beneficial to guide for the preservation of apple fruits. [ABSTRACT FROM AUTHOR]

• Combined 1-MCP and sterilizing medium is an effective preservation technology. • 1-MCP + O 3 treatment effectively delayed the softening and senescence of fruit. • 1-MCP + O 3 treatment could induce resistance of fruit at earlier shelf storage. • 1-MCP + O 3 could maintain brighter color attributes of peaches during shelf life. • At the end of storage, 1-MCP + O 3 maintained the best integrity of flesh tissue. Physiological senescence and quality deterioration of peach after harvest were the restrict factors of peach shelf quality. As an ethylene inhibitor, 1-Methylcyclopropene (1-MCP) can effectively dealy fruit ripening and senescence, and improve storage quality. However, studies showed that the effect of fruit preservation by only using 1-MCP is unsatisfactory. Therefore, in this study, 1-MCP combined with sterilizing medium including ozone, TiO 2 photocatalytic and epsilon-polylysine (ε-PL) was applied for enhancement of preservative ability with safety and pollution-free. The flow microcirculation was used for enhancing the effect of sterilizing medium. Results showed that all these three treatment methods can enhance the shelf quality of peach fruit. Among them, the combination treatment of 1-MCP and ozone played a more active role in inhibiting decay, respiration, ethylene production, decline of nutrients such as organic acids and soluble solids. Moreover, it maintained bright color value and cell integrity of peach fruit. In addition, the combined treatment of 1-MCP and ozone had significant effects on inducing resistance in fruit and slowing down membrane lipid peroxidation. In conclusion, 1-MCP combined with ozone was an effective method to delay the senescence and improve the storage shelf quality of fruit, which is beneficial to the guidance of production practice and has potential application prospects in fruit preservation. [ABSTRACT FROM AUTHOR]