1-Methylcyclopropene containing-papers suppress the disassembly of cell wall polysaccharides in Anxi persimmon fruit during storage.


Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China. Electronic address: [Email]


Anxi persimmon is a popular fruit because of its appealing flavor and rich nutrients such as polysaccharides. However, the harvested persimmon fruit softens and deteriorates quickly. This study explored the influences of the treatment of papers containing 1-methylcyclopropene (1-MCP) on the contents of cell wall polysaccharides and activities of cell wall-degrading enzymes in harvested Anxi persimmons, as well as its effect on fruit softening. The results demonstrated that, in comparison to the control Anxi persimmons, the Anxi persimmons treated with 1.35 μL/L 1-MCP manifested higher fruit firmness, higher contents of protopectin, cellulose, and hemicellulose, but a lower level of water-soluble pectin, lower activities of pectin methylesterase, polygalacturonase, cellulase, and β-galactosidase in Anxi persimmons during postharvest storage. These findings suggested that the treatment of papers containing 1.35 μL/L 1-MCP could retard softening of harvested Anxi persimmon fruit via inhibiting the degradation of cell wall polysaccharides.


1-Methylcyclopropene (1-MCP),Anxi persimmon,Cell wall polysaccharides,Cell wall-degrading enzymes,Fruit softening,Persimmon (Diospyros kaki L.),

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