1-Methylcyclopropene alleviates chilling injury by regulating energy metabolism and fatty acid content in 'Nanguo' pears

  • Cheng S
  • Wei B
  • Zhou Q
 et al. 
  • 18

    Readers

    Mendeley users who have this article in their library.
  • 15

    Citations

    Citations of this article.

Abstract

This study investigated the effects of 1-methylcyclopropene (1-MCP) treatment on chilling injury (CI), energy metabolism, and membrane fatty acid content in harvested 'Nanguo' pears during the shelf life after cold storage at 0°C. 1-MCP treated fruit showed slower CI injury development, lower ion leakage and malondialdehyde accumulation, increased adenosine triphosphate content and energy charge during a 25 day shelf life period at 20°C. Activities of enzymes associated with energy metabolism, including H+-adenosine triphosphatase, Ca2+-adenosine triphosphatase, succinic dehydrogenase, and cytochrome C oxidase increased after 1-MCP treatment. The ratio of unsaturated to saturated fatty acids in 1-MCP-treated fruit was higher than that in control fruit. These results suggest that alleviation of CI after 1-MCP treatment might be due to enhanced energy metabolism-related enzyme activities and higher levels of energy and unsaturated to saturated fatty acid ratio.

Author-supplied keywords

  • 1-Methylcyclopropene
  • Chilling injury
  • Energy metabolism
  • Fatty acid
  • Pear

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Find this document

Authors

Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free