Apple (Malus domestica) is widely consumed by consumers from various regions. It contains a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones, and anthocyanins) and antioxidant activity, which are beneficial for human...

Fresh-cut peaches are prone to quality deterioration, including browning, which is detrimental to their shelf life and marketability. Physiochemical changes in the fruit treated with the combination of a hormetic dose of UV-B irradiation (1.46 kJ m^-2) and 1 μl L^-1 1-MCP fumigation were assessed....

The quality of fresh-cut lotus root slices is greatly affected by enzymatic browning. In this study, we investigated the effects of 1-methylcyclopropene treatment on browning and quality deterioration of lotus root slices. When fresh-cut lotus root slices were immersed in 0.1 mg L^-1 1-MCP for 1 h...

Fresh-cut celery is an economically important crop, susceptible to postharvest disorders such as browning at cut ends, which can compromise quality and affect freshness perception. The study herein represents the most comprehensive attempt to date to determine the factors that mediate celery...

Ethylene (ethene, C₂H₄) is a gaseous phytohormone that regulates quality changes during fruit ripening. Ethylene has found application in active ripening of fruits allowing provision to the market of ready-to-eat fruit. In other cases, ethylene is deliberately removed from the environment, or...

Near eating-stage fruit of 'Hayward' and 'Qihong' kiwifruit (firmness 20 N) were treated with 0.5 µL L ^-1 1-Methylcyclopropene (1-MCP) for 12 h at room temperature (23 ±1°C), and then stored at 23 ± 1°C for several days. Compared with control fruit, 1-MCP greatly delayed loss of firmness, and...

Wounding stress is an effective strategy to induce glucosinolate (GS) biosynthesis in broccoli. However, there is insufficient knowledge on the physiological and molecular mechanisms underlying this stress response. Herein, a chemical-genetic approach was applied to elucidate the role of jasmonic...

The study was conducted to assess the effect of 1-methylcyclopropene (1-MCP) treatment on the storage ability of fresh-cut pepper fruit. The cut fruit of pepper 'Yecla F1' were treated immediately after cutting and 'Roberta F₁' before cutting. The 1-MCP at the concentrations of 1.0 μl.dm^-3, 3.0...

The effect of 1-methylcyclopropene (1-MCP) on the quality of fresh cut kiwifruit slices during storage was investigated. 1-MCP treated fruit were kept at 2°C and 90% relative humidity for 4 months. Fruit were processed every 2 months, packaged, and kept at 4°C for 14 days. Physical and chemical...

This research focused on 1-methylcyclopropene (1-MCP) effect during carbon dioxide atmosphere storage on physiology and quality of fresh-cut Fuji apples. Firmness, color, ascorbic acid, titratable acidity, malondialdehyde (MDA), lipoxygenase (LOX), peroxidase (POD), superoxide dismutase (SOD),...