Effects of 1‐methylcyclopropene on oxidative damage, phospholipases and chilling injury in loquat fruit

Abstract

Abstract BACKGROUND: Low‐temperature storage is commonly used for loquat ( Eriobotrya japonica Lindl.) fruit to inhibit decay and extend postharvest life, but it also increases the severity of chilling injury (CI) in red‐fleshed fruit. 1‐Methylcyclopropene (1‐MCP) has been used to reduce the development of CI in cold‐stored loquat. However, the effects of 1‐MCP on changes in antioxidant system and phospholipase activity and their relation to CI have not been investigated. The objective of this study was to determine whether the 1‐MCP‐induced modification in antioxidant system and phospholipase activity is linked to the reduced CI in cold‐stored loquat fruit. RESULTS: 1‐MCP treatment significantly alleviated CI in ‘Fuyang’ loquat fruit. The treatment markedly inhibited the accumulation of malondialdehyde, superoxide radicals and hydrogen peroxide and the increase in electrolyte leakage. In addition, 1‐MCP‐treated fruit exhibited significantly higher catalase activity and lower lipoxygenase (LOX) and phospholipase C (PLC) activities than control fruit during storage. CONCLUSION: These results suggest that LOX and PLC are associated with the induction of CI in loquat fruit. 1‐MCP might reduce CI by inhibiting LOX and PLC activities and alleviating oxidative damage. Copyright © 2009 Society of Chemical Industry