The effects of 1-MCP, hot air (HA), and 1-MCP+HA treatments on softening and anthocyanin biosynthesis in nectarines during storage at 25 °C for 8 d were investigated. The results showed that 1-MCP and 1-MCP+HA treatments maintained the firmness and cell wall contents and reduced the activities of cell wall-modifying enzymes, including polygalacturonase, β-galactosidase (β-GAL), cellulase, and pectin methylesterase (PME) in nectarines. Furthermore, transmission electron microscopy of the cell walls showed that 1-MCP and 1-MCP+HA treatments maintained their structural integrity. HA and 1-MCP+HA treatments stimulated the accumulation of anthocyanins and accelerated the reddening of the flesh, possibly through increased activity of enzymes, including flavanone 3-hydroxylase, dihydroflavonol 4-reductase, and uridine diphosphate flavonoid 3-O-glucosyltransferase. Collectively, our results may shed new light on optimizing 1-MCP application for delaying softening of fruit.

研究了1-MCP，热风（HA）和1-MCP + HA处理对油桃在25°C储存8 d期间软化和花青素生物合成的影响。结果表明，1-MCP和1-MCP + HA处理可保持硬度和细胞壁含量，并减少细胞壁修饰酶的活性，包括聚半乳糖醛酸酶，β-半乳糖苷酶（β-GAL），纤维素酶和果胶甲基酯酶（ PME）中的油桃。此外，细胞壁的透射电子显微镜显示1-MCP和1-MCP + HA处理保持其结构完整性。HA和1-MCP + HA处理可刺激花色苷的积累并加速果肉的变红，这可能是通过增加酶的活性，包括黄烷酮3-羟化酶，二氢黄酮醇4-还原酶，和尿苷二磷酸类黄酮3-O-葡萄糖基转移酶。总的来说，我们的结果可能为优化1-MCP应用以延缓水果软化提供新的思路。