期刊论文

Wang, RR

英文

Journal of Food Science

0022-1147

2024

10.1111/1750-3841.17049

Natural Science Foundation of Changsha; College Students' Innovative Entrepreneurial Training Plan Program [s202210537014]; National Natural Science Foundation of China [31601525, 32272257]; Hunan Science and Technology Talent Lifting Project-Young and Middle-Aged Excellent Science and Technology Talent Training Program [2023TJ-Z01]; Funds for Distinguished Young Scientists of Changsha [KQ1905025]; [kq2208075]

本校为第一机构

This study aimed to analyze the effect of 1-methylcyclopropene (1-MCP) treatment on the postharvest quality, epidermal wax morphology, composition, and gene expression of Jinxiu yellow peach during cold storage. The results showed that 1-MCP treatment could maintain the postharvest quality of peach fruit as compared to control (CK) during cold storage. The wax crystals of peach fruit were better retained by 1-MCP, and they still existed in 0.6 and 0.9 µL/L 1-MCP treated fruit at 36 days. The total wax content in all the fruit increased first a...