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2020 Vol.38, Issue 6 Preview Page

Research Article

Changes in Fruit Quality Attributes, Cell Wall Materials, and Related Hydrolases Activities in 1-Methylcyclopropene (1-MCP)-treated ‘Honggeum’ Apples during Cold Storage
Jingi Yoo1†
,
Haram Jung2†
,
Nay Myo Win2†
,
Jung-Geun Kwon2
,
Young-Je Cho3
,
Hee-Young Jung4
,
Dong Hoon Lee5
,
In-Kyu Kang2†
1Tree Fruit Research and Extension Center, Washington State University
2Department of Horticultural Science, Kyungpook National University
3School of Food Science & Biotechnology, Kyungpook National University
4School of Applied Biosciences, Kyungpook National University
5Fruit Research Division, National Institute of Horticultural and Herbal Science
*kangik@knu.ac.kr
†These authors contributed equally to this work.
31 December 2020. pp. 870-879
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Abstract

We investigated the effects of 1-methylcyclopropene (1-MCP, SmartFreshTM) concentrations on fruit quality attributes associated with softening and cell wall metabolism in ‘Honggeum’ apples. Fruits were treated with 0, 0.5, or 1 µL·L-1 1-MCP and stored at 0 ± 1°C for up to 6 months. In comparison with the untreated fruits, both 1-MCP concentrations similarly reduced the internal ethylene concentration and delayed the reduction in firmness and titratable acidity; however, weight loss and soluble solids content were less affected by 0.5 µL·L-1 1-MCP compared with 1 µL·L-1 1-MCP. Peel color variables (L* and b*) were not changed by either 1-MCP treatment on both the sunlit and shaded sides. Only the a* value on the shaded side was slightly decreased among untreated fruits at 3 and 4 months in comparison with 0.5 µL·L-1 1-MCP-treated fruits. The uronic acid and total sugar contents of the cell wall and cell wall hydrolase of the enzyme activities (α- galactosidase, β-galactosidase, β-glucosidase, β-arabinosidase, β-xylosidase, and α-mannosidase) were much greater in fruits treated with 1 µL·L-1 1-MCP than in fruits treated with 0.5 µL·L-1 1-MCP and in untreated fruits. Overall, the results suggested that 1 µL·L-1 1-MCP may be an effective concentration to retain fruit quality attributes and delay fruit softening in ‘Honggeum’ apples during cold storage by reducing enzymatic activities related to cell wall hydrolysis.

Keywords
cell wall hydrolase
cell wall total sugar
cell wall uronic acid
ethylene
storability
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Information
  • Publisher :KOREAN SOCIETY FOR HORTICULTURAL SCIENCE
  • Publisher(Ko) :원예과학기술지
  • Journal Title :Horticultural Science and Technology
  • Journal Title(Ko) :원예과학기술지
  • Volume : 38
  • No :6
  • Pages :870-879
  • Received Date : 2020-05-27
  • Revised Date : 2020-07-28
  • Accepted Date : 2020-08-21
  • DOI :https://doi.org/10.7235/HORT.20200079
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