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

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

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