Effects of 1-methylcyclopropene combined with chlorine dioxide on texture of peach fruit
Objective: The objective of the study was to explore the change of texture properties of peach fruit treated with 1-MCP and different concentration chlorine dioxide during ambient storage as well as the correlation between the texture parameters. Method: Peaches which produced at Pinggu town, Beijing city were used as the experimental material, and the texture parameters were measured by texture analyzer puncture test. Result: The results showed that the pericarp break force, pericarp brittleness, flesh mean firmness and the number of peaks of control and all the treatments group had the decreasing trend, but pericarp break distance and pericarp toughness had the increasing trend. In addition, the pericarp break force of peach fruit had positive correlation with pericarp brittleness, flesh mean firmness and the number of peaks, while good negative correlation was found with pericarp break distance. The pericarp brittleness of peach fruit had significant positive correlation with flesh mean firmness and the number of peaks, while negative correlation was found with pericarp break distance and pericarp toughness. Meanwhile, pericarp toughness had correlations with pericarp break distance and the number of peaks. Conclusion: 1-MCP combined with different concentration chlorine dioxide treatments could effectively maintain the texture of peach fruit during ambient storage, and the effect of 1-MCP combined with 1.0 μL/L chlorine dioxide was the best.