Regulation of Cell Wall Degradation and Energy Metabolism for Maintaining Shelf Quality of Blueberry by Short-Term 1-Methylcyclopropene Treatment

In order to study a short-term and efficient technology by 1-methylcyclopropene (1-MCP) in blueberry, the fruit was treated with 0, 0.5, 1 3 μL/L 1-MCP for 2 h then stored at 25 ± °C 40–50% relative humidity (RH) 9 d. The weight loss, decay incidence, respiration rate, firmness, soluble solid content (SSC), titratable acid (TA), Brix-acid ratio (BAR), sensory evaluation, of cell wall polysaccharide, activities composition-related enzymes energy metabolism blueberry were determined during shelf life. results showed that incidence rate reduced treatment. Compared other groups, TA anthocyanins maintained 1-MCP-treated blueberry. contrast, SSC BAR lower compared those untreated. However, evaluation “taste” “aroma” value no differences all fruits. protopectin, cellulose hemicellulose higher accompanied decrease polygalacturonase (PG) pectin methyl esterase (PME) activity. water-soluble (WSP) than untreated ones. activity phenylalanine ammonia lyase (PAL), peroxidase (POD), cinnamyl alcohol dehydrogenase (CAD) 4-coumarate-CoA ligase (4CL) untreated, which induced more serious lignification. also treatment could ensure sufficient intracellular supply. maintain quality retard decomposition polysaccharide ensuring supply inhibiting wall-degrading Taken together, this highlighted an technique.