Physicochemical changes in fresh-cut peaches with the combined treatment of UV-B irradiation and 1-MCP

Ya-li Li,Shuang Liu,Shu-qi Chen,Arif Rashid,Li Wang,Ke Wang

Postharvest Biology and Technology（2022）

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摘要

•The combination of UV-B and 1-MCP facilitated preservation of fresh-cut peaches.•The combined treatment inhibited the activities of polyphenol oxidase and peroxidase.•The combined treatment reduced membrane peroxidation and retained membrane stability.•The combined treatment retarded energy deficit and moderated respiratory metabolism.

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关键词

UV-B,1-MCP,Fresh-Cut,Peach,Browning

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