Effect of 1-MCP and Salicylic Acid on Sugars, Organic Acids and Amino Acids in Peach Fruit during Postharvest Ripening

You Sheng Wang; Xiao Yan Chen; Li Ping Li; Ling Hu

doi:10.4028/www.scientific.net/AMR.554-556.1361

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 554-556Effect of 1-MCP and Salicylic Acid on Sugars,...

Effect of 1-MCP and Salicylic Acid on Sugars, Organic Acids and Amino Acids in Peach Fruit during Postharvest Ripening

Abstract:

The present study investigated the influence of 1-methylcyclopropene (1-MCP) and salicylic acid (SA) on sugars, organic acids and amino acids in peach (Prunus persica (L.) Batsch cv. Okubao) during postharvest ripening. The results of principal components analysis (PCA) showed 1-MCP increased the levels of fructose, sucrose, glucose and inositol, but decreased citric acid and oxalic acid levels, whereas no significant difference was observed in SA-treated fruit compared with controls. The result of partial least square regression (PLSR) showed that glucose and asparagine were shown to be strongly correlated with sensory sweetness, sweetness/sourness ratio and overall flavor, whereas sucrose and inositol were significant positive correlated with sourness of peach fruit.

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Periodical:

Advanced Materials Research (Volumes 554-556)

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1361-1366

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https://doi.org/10.4028/www.scientific.net/AMR.554-556.1361

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July 2012

Authors:

You Sheng Wang, Xiao Yan Chen, Li Ping Li, Ling Hu

Keywords:

1-MCP, Amino Acid, Organic Acids, Peach, Salicylic Acid, Sugar

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