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This study aimed to determine the appropriate storage temperature of'Carola' rose cut flowers. The changes of anthocyanin contents, soluble protein contents, total phenolic contents, total flavonoid contents, respiratory intensity, ethylene release rates, malondialdehyde contents and relative conductivity of cut flowers stored at 0 °C, 4 °C, and 8 °C were investigated and compared, and the largest stems, rot indices, bottle lives and other sensory indices were determined to analyze the differences of fresh-keeping effects under different temperature conditions. The results showed that compared with storage at 0 °C and 8 °C, the 4 °C storage could inhibit water loss caused by high temperature and cold damage caused by low temperature to a certain extent, reduce the decay indices, and delay the decrease of anthocyanin, soluble protein, total phenol and total flavonoid contents. The respiratory intensity of cut flowers stored at 0 °C, 4 °C and 8 °C for 20 days were 587.66, 508.42, 575.49 mg⋅kg-1⋅h-1, respectively, and the respiratory intensity stored at 0 °C and 8 °C were 1.15 and 1.13% times higher than that of 4 °C . At the same time, the increase of malondialdehyde contents and relative conductivity could be better inhibited at 4 °C . The scoring results determined by SPSS showed that the comprehensive fresh-keeping effects of 'Carola' rose cut flowers at different storage temperatures ranked as 4 °C >0 °C >8 °C, and the qualities of cut flowers stored at 4 °C was the best. In conclusion, the optimal storage temperature for'Carola' rose cut flowers was 4 °C, which provided the best appearance, nutritional and physiological qualities and longer storage life of cut flowers. [ABSTRACT FROM AUTHOR]

Fengtang plum is popular with consumers because of its unique taste and high nutritional value. In this paper, three different harvest maturity Fengtang plums were used as experimental materials. After treated with 0.5 μL/L and 1.0 μL/L 1-methylcyclopropene (1-MCP), the fruits was stored at (25 ± 2)°C for 14 days. The decay rate, respiratory intensity, ethylene release rate, firmness, color, soluble solid content, titratable acid content, and solid-acid ratio were measured every 2 days, and sensory evaluation was made. In addition, the effects of 1-MCP on the shelf quality and volatile substances of different maturity plums were analyzed by GC-MS. Results showed that the Fengtang plum was a typical non-climacteric fruit. Harvest maturity was the main reason affecting the quality change of Fengtang plums during their shelf life. The higher the harvest maturity, the higher the decay rate of plum fruit during shelf life, the more vigorous the respiration, the more rapid the quality deterioration. A high concentration of 1-MCP (1.0 μL/L) treatment could delay the quality deterioration of different maturity plum fruit during shelf life, and the effect of high maturity (110 days after flowering) fruit preservation was the most obvious. GC-MS analysis showed that aldehydes (grassy aroma) and esters (fruit aroma) were the main volatile substances in Fengtang plums, and the higher the harvest maturity, the lower the aldehyde content and the higher the ester content. Different concentrations of 1-MCP treatment could delay the decrease of aldehyde content and the increase of ester content during the shelf life of plum fruit, and more effectively maintain the inherent aroma of plum fruit. Combined with the results of the solid-acid ratio and sensory evaluation, the high-maturity plum fruit had the best flavor during shelf life. 1-MCP treatment (1.0 μL/L) could effectively delay the quality deterioration and flavor loss of different maturity plum fruit during shelf life and had the best shelf preservation effect on high-maturity plum fruit. [ABSTRACT FROM AUTHOR]

In order to study a short-term and efficient technology by 1-methylcyclopropene (1-MCP) in blueberry, the fruit was treated with 0, 0.5, 1 and 3 μL/L 1-MCP for 2 h then stored at 25 ± 1 °C with 40–50% relative humidity (RH) for 9 d. The weight loss, decay incidence, respiration rate, firmness, soluble solid content (SSC), titratable acid (TA), Brix-acid ratio (BAR), sensory evaluation, content of cell wall polysaccharide, activities of cell wall composition-related enzymes and energy metabolism in blueberry were determined during shelf life. The results showed that the weight loss, decay incidence and respiration rate were reduced by 3 μL/L 1-MCP treatment. Compared to other groups, the firmness, the content of TA and anthocyanins were maintained in 3 μL/L 1-MCP-treated blueberry. In contrast, the SSC and BAR were lower compared to those untreated. However, the sensory evaluation of "taste" and "aroma" value showed no differences in all fruits. The content of protopectin, cellulose and hemicellulose was higher in 1-MCP-treated blueberry, accompanied by a decrease in polygalacturonase (PG) and pectin methyl esterase (PME) activity. The content of water-soluble pectin (WSP) was lower in 1-MCP-treated blueberry than untreated ones. The activity of phenylalanine ammonia lyase (PAL), peroxidase (POD), cinnamyl alcohol dehydrogenase (CAD) and 4-coumarate-CoA ligase (4CL) was higher in 1-MCP-treated blueberry than the untreated, which induced more serious lignification. The results of energy metabolism also showed that the 1-MCP treatment could ensure sufficient intracellular energy supply. The 3 μL/L 1-MCP treatment could maintain the shelf quality and retard decomposition of cell wall polysaccharide by ensuring sufficient intracellular energy supply and inhibiting cell wall-degrading enzymes activity. Taken together, this study highlighted an efficient and short-term 1-MCP treatment technique. [ABSTRACT FROM AUTHOR]

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Rhizome rot and quality deterioration of tender ginger after harvest were the restricting factors of tender ginger storage quality. In this research, cold storage with SO2 fumigation function was designed and the effects of 0.2, 0.5, and 1.0 ml L−1 SO2 fumigation every 15 d on the storage quality of tender ginger was investigated. The improved cold storage and supporting equipment can automatically fill and remove SO2 gas into the storage room, and keep the humidity stable at 92%–95% during storage. Experimental results showed that automatic periodical SO2 fumigation of tender ginger with 0.5 ml L−1 SO2 every 15 d can effectively maintain firmness (~56%), retard weight loss (~22%), reduce decay rate (~20%), and inhibit the accumulation of malondialdehyde (MDA) content (~26%). Meanwhile, the 0.5 ml L−1 SO2 treatment enhanced the disease resistance of tender ginger by enhancing phenylalanine ammonia lyase (PAL) activity (~8%) and inhibiting polyphenol oxidase (PPO) activity (~25%), and the integrity of tissue structure was also well maintained. More importantly, the SO2 residue in the tender ginger treated with the 0.5 ml L−1 SO2 completely met the FDA food safety standard on the 50 d. Therefore, the combination of cold storage structure innovation and 0.5 ml L−1 SO2 periodical fumigation is more effective at improving the storage quality of tender ginger. Practical applications: Automatic periodical SO2 fumigation showed great potential application in maintaining the storage quality of ginger after harvest. The activity levels of defense enzymes were significantly increased and the storage quality of tender ginger was well maintained. Automatic periodical fumigation of tender ginger with 0.5 ml L−1 SO2 is a simple, safe, low cost, and convenient method to improve the storage quality of tender ginger. [ABSTRACT FROM AUTHOR]