In the present study, the potential effect of 1-methylcyclopropene (1-MCP) treatment on phenolics and antioxidant capacity in postharvest peach was assessed. Peach fruit (cv. Xiahui-8) treated with 1-MCP or without treatment was stored in 25 °C for 2, 4, 6, and 8 days. The phenolic composition and change trend were evaluated by liquid chromatography/mass spectrometry. The reactive oxygen species production and scavenging capacity against DPPH, O₂^• –, and HO^• were determined. Gene expression of enzymes in the flavonoid biosynthetic pathway was assayed by quantitative reverse transcription polymerase chain reaction analysis. 1-MCP application inhibited the ethylene and CO₂ production and stimulated the total phenol and total flavonoid contents. Total anthocyanin formation may be influenced directly or indirectly by the level of ethylene. The scavenging capacities of DPPH, HO^•, and O₂^• – after 1-MCP treatment were enhanced. 1-MCP treatment affected the tissue color change, stimulated gene expression of PpaPAL, PpaCHS, PpaF3H, and PpaUFGT, and promoted the biosynthesis of flavonoids and stability of anthocyanin. PpaDFR and PpaUFGT played crucial roles in rapid color change stages. Kaempferol and kaempferol 3-O-galactoside increased distinctively during storage time.

中文翻译：

---

液相色谱/质谱联用1-甲基环丙烯处理桃子果实中酚类和抗氧化系统

在本研究中，评估了1-甲基环丙烯（1-MCP）处理对桃果实采后酚类物质和抗氧化能力的潜在影响。用1-MCP处理或未经处理的桃果实（霞辉8）在25°C下保存2、4、6和8天。通过液相色谱/质谱法评价酚的组成和变化趋势。确定了活性氧的产生和对DPPH，O ₂ ^{•  –}和HO ^•的清除能力。通过定量逆转录聚合酶链反应分析来测定类黄酮生物合成途径中酶的基因表达。1-MCP的应用抑制了乙烯和CO ₂生产和刺激总酚和总黄酮含量。花青素的总形成可能直接或间接地受到乙烯含量的影响。1-MCP处理后，DPPH，HO ^•和O ₂ ^{•  –}的清除能力增强。1-MCP处理影响组织的颜色变化，刺激PpaPAL，PpaCHS，PpaF3H和PpaUFGT的基因表达，并促进类黄酮的生物合成和花色苷的稳定性。PpaDFR和PpaUFGT在快速换色阶段起着至关重要的作用。在储存期间，山fer酚和山fer酚3- O-半乳糖苷显着增加。