Summary The effect of carnauba wax-based nanoemulsion coating-1 (NC-1) combined with 1-methylcyclopropene (1-MCP) treatment on the storage of honey peach fruit ‘Yulupantao’ for 28 days under 0 ± 0.5 °C, and 90% RH conditions was studied. The results showed that NC-1 or 1-MCP treatment alone and in combination were proved to be more effective in maintaining fruit qualities compared to the control group with no treatment. However, the application with the combination of NC-1 and 1-MCP treatment had the most significant effect on reducing mass loss and decay rate, maintaining firmness, total soluble solids (TSS), ascorbic acid (AsA) and titratable acid (TA) contents, suppressing malondialdehyde (MDA) accumulation and conductivity ascend. Moreover, the activities of peroxidase (POD) were maintained, and polyphenol oxidase (PPO) and phenylalanine ammonialyase (PAL) were effectively suppressed in NC-1, 1-MCP and combined treatment than that of control. Therefore, the combination of NC-1 and 1-MCP treatment could be an efficient way to maintain the qualities of peach fruit during low-temperature storage after harvest.
Yan Cui,Lin Zhu,Haitao Shang,Xiaoting Xuan,Xudong Lin,Shanqiao Chen
This research characterized the nonvolatile and volatile flavor compounds of five representative honey peach cultivars (Chiyue, Hujingmilu, Baili, Liangfang, and Yulu) from Fenghua City using HPLC and GC-IMS, coupled with multivariate analysis. Total soluble solids (TSS), titratable acid (TA), TSS/TA ratio, pH, and total phenolic content varied significantly among cultivars. Liangfang had the highest sugar levels, contributing to its elevated sweetness. A total of 33 volatiles were identified, with ethyl acetate, hex-2-enal, and hexanal dominating. The cultivars were grouped into three clusters based on their volatile profiles. Thirteen key aroma compounds (relative odor activity value >1) were identified. Chiyue and Hujingmilu had high levels of limonene and isobutyl acetate, while Baili exhibited green notes from hex-2-enal and 2-methylbutanal. Yulu showed the highest levels of (E)-2-hexenyl acetate, ethyl hexanoate, ethyl 2-methylbutyrate, hexanal, and linalool with fruity, green, and floral aromas. This research provides insights for peach flavor analysis and breeding.
危险品化学品经营许可证（带存储）