Effect of 1-Methylcyclopropene Treatment on Peach Softening and α-L-Arabinofuranosidase Activity and Gene Expression
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Abstract:
In this study, ‘Yuhuasanhao’ (melting-flesh) and ‘Jianayan’ (non-melting-flesh) peach cultivars were used to study the effect of 1-methylcyclopropene (1-MCP) treatment on the basic physiological changes and activity of α-L-arabinofuranosidase (an important enzyme related to the degradation of cell wall polysaccharides) during the softening of the peach fruit. This study could provide a theoretical basis for further study of the ripening mechanism of drupe fruits. The main results were as follows: 1-MCP effectively delayed the decline of peach firmness and inhibited ethylene release during the first eight days of storage for ‘Yuhuasanhao’ and after four days of storage for ‘Jianayan’ cultivars. 1-MCP treatment showed a certain inhibitory effect on the respiration rate of different flesh types of peaches, which were observed during the first ten days of storage for ‘Yuhuasanhao’ variety, but after six days of storage for ‘Jianayan’ variety. 1-MCP treatment led to inhibition of α-L-arabinofuranosidase translation and enzyme activity, and the inhibition rate after six days of storage for ‘Yuhuasanhao’ and 12 days of storage for ‘Jianayan’ was 50%. Peach fruit softening was delayed, further demonstrating that the role of α- L-arabinofuranosidase on cell wall degradation was regulated by ethylene.
