Abstract:The effects of ethylene remover (EA) combined with 1-methylcyclopropene (1-MCP) on chilling injury and active oxygen metabolism of hanging dried apricots during storage were investigated. To screen suitable preservatives for storage and provide a theoretical and scientific basis for the freshness preservation of hanging dried apricots in production, hanging dried apricots from 4th Tuan of Xinjiang First Division was used as test material, whereas ethylene removal agent (EA) and 1-methylcyclopropene (1-MCP) were used to treat hanging dried apricots before storage, with no treatment as control (CK). Fruits were stored in a fresh storage room at 0 ℃ and 90%~95% humidity, and all physiological indexes were measured every 7 days. Our results showed that treatment with EA and 1-MCP alone or in combination positively inhibited the occurrence of chilling injury and maintained the metabolism of reactive oxygen species during storage of hanging dried apricots. Interestingly, EA combined with 1-MCP treatment was better than CK. The occurrence of chilling injury was delayed for 14 d, its incidence was reduced by 42.59%, whereas the production rate of superoxide anion radicals (O-2) was reduced by 24.52%. In addition, the content of hydrogen peroxide (H2O2) was reduced by 65.03 μmol/g, whereas the activity of SOD, CAT, and POD enzymes was increased by 0.11 U/g, 0.20 U/g, and 1.06 U/g, respectively. These results indicated that EA combined with 1-MCP treatment can inhibit the incidence of chilling injury, production rate of O-2•, and accumulation of intracellular H2O2 in hanging apricots during storage. This combined treatment delayed the decreasing rate of the activity of superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT), prevented the excessive oxidative damage of fruits, maintained the balance of reactive oxygen species metabolism, and retained the quality and flavor of hanging dried apricots during storage.
