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<p>During the storage of Sunshine Muscat grapes, postharvest senescence is prone to occur, which affects the appearance quality and nutritional value of the fruits and reduces their commercial value. In this experiment, treatments were carried out using 1-methylcyclopropene (1-MCP) at a concentration of 0.5 µL/L and sulfur dioxide (SO<sub>2</sub>) preservatives at different concentrations (0.6, 1.2, and 1.8&#xa0;g/kg). The aim was to explore the potential mechanism of maintaining the reactive oxygen species (ROS) homeostasis in the fruits and screen out the most suitable SO<sub>2</sub> compound concentration. The results showed that the treatment of 1-MCP combined with 1.2&#xa0;g/kg SO<sub>2</sub> significantly inhibited the decrease in the <i>L*</i>, <i>C*</i>, anthocyanin, and protopectin contents of grape fruits (<i>p</i> &lt; 0.05), inhibited the accumulation of malondialdehyde and the increase in lipoxygenase activity, and reduced the negative effects of ROS on grapes by maintaining the antioxidant enzyme activity of the fruits. In conclusion, the treatment of 1-MCP combined with SO<sub>2</sub> can be used to extend the shelf life of Shine Muscat grapes in commercial production and maintain better storage quality of the fruits.</p>

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1-MCP combined with SO2 treatment maintains post-harvest Sunshine Muscat grape berry quality by regulating ROS homeostasis

  • 期刊论文

  • 发表日期：

    2025年6月24日

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  • Zi-Han Ma,
  • Wen Li,
  • Si-Guo Xiong,
  • Zi-Tong Li,
  • Peng Zhang,
  • Ai-Li Jiang

摘要

During the storage of Sunshine Muscat grapes, postharvest senescence is prone to occur, which affects the appearance quality and nutritional value of the fruits and reduces their commercial value. In this experiment, treatments were carried out using 1-methylcyclopropene (1-MCP) at a concentration of 0.5 µL/L and sulfur dioxide (SO2) preservatives at different concentrations (0.6, 1.2, and 1.8 g/kg). The aim was to explore the potential mechanism of maintaining the reactive oxygen species (ROS) homeostasis in the fruits and screen out the most suitable SO2 compound concentration. The results showed that the treatment of 1-MCP combined with 1.2 g/kg SO2 significantly inhibited the decrease in the L*, C*, anthocyanin, and protopectin contents of grape fruits (p < 0.05), inhibited the accumulation of malondialdehyde and the increase in lipoxygenase activity, and reduced the negative effects of ROS on grapes by maintaining the antioxidant enzyme activity of the fruits. In conclusion, the treatment of 1-MCP combined with SO2 can be used to extend the shelf life of Shine Muscat grapes in commercial production and maintain better storage quality of the fruits.