Abstract The effects of 1­methylcyclopropene (1-MCP) treatment on the quality attributes of ‘Taoxingli’ plum fruit, particularly on whole fruit anthocyanin content via anthocyanin biosynthesis during storage at the non-chilling temperature of 10 °C were investigated. The results showed that 1-MCP treatment effectively reduced weight loss and better maintained soluble solids content (SSC) and titratable acidity (TA), resulting in increased contents of fructose, glucose, sorbitol, and malic acid, and reduced decay during storage. Furthermore, major anthocyanins, including cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside, were detected. 1-MCP treatment delayed increases in total anthocyanins along with the major individual anthocyanins during storage, which was attributed to its effect in suppressing the expression of synthesis-related structural genes and the transcription factor PsMYB10 early in storage, enhancing their expression later in the storage period. Thus, 1-MCP treatment was beneficial for retaining the quality of ‘Taoxingli’ plums, particularly the chemical attributes, and extending the storage life with low economic loss during storage.

中文翻译：

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1-甲基环丙烯处理对李子（Prunus salicina cv. Taoxingli）非低温贮藏品质及花青素生物合成的影响

摘要 研究了1-甲基环丙烯(1-MCP)处理对'桃杏李'李果实品质属性的影响，特别是在10℃非低温贮藏期间通过花青素生物合成对全果花青素含量的影响。结果表明，1-MCP处理有效地减少了重量损失，更好地保持了可溶性固形物含量（SSC）和可滴定酸度（TA），从而增加了果糖、葡萄糖、山梨糖醇和苹果酸的含量，并减少了储存过程中的腐烂。此外，还检测到主要的花青素，包括花青素 3-O-葡萄糖苷和花青素 3-O-芸香苷。1-MCP 处理延迟了储存期间总花青素以及主要单个花青素的增加，这归因于它在储存早期抑制合成相关结构基因和转录因子 PsMYB10 的表达，在储存后期增强它们的表达。因此，1-MCP处理有利于保持'桃杏李'李子的品质，特别是化学特性，延长贮藏期，贮藏期间经济损失低。