Effects of 1methylcyclopropene treatment on quality and anthocyanin biosynthesis in plum (

The effects of 1methylcyclopropene (1-MCP) treatment on the quality attributes of ‘Taoxingli’ plum fruit, particularly on whole fruit anthocyanin content via anthocyanin biosynthesis during storage at the non-chilling temperature of 10 °C were investigated. The results showed that 1-MCP treatment e...
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Autor*in:	Xu, Yanhong [verfasserIn] Li, Sheng’e [verfasserIn] Huan, Chen [verfasserIn] Jiang, Tianjia [verfasserIn] Zheng, Xiaolin [verfasserIn] Brecht, Jeffrey K. [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Anthocyanin biosynthesis 1methylcyclopropene Plum Quality

Übergeordnetes Werk:	Enthalten in: Postharvest biology and technology - Amsterdam [u.a.] : Elsevier Science, 1991, 169
Übergeordnetes Werk:	volume:169

DOI / URN:	10.1016/j.postharvbio.2020.111291

Katalog-ID:	ELV004596420

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520			\|a The effects of 1methylcyclopropene (1-MCP) treatment on the quality attributes of ‘Taoxingli’ plum fruit, particularly on whole fruit anthocyanin content via anthocyanin biosynthesis during storage at the non-chilling temperature of 10 °C were investigated. The results showed that 1-MCP treatment effectively reduced weight loss and better maintained soluble solids content (SSC) and titratable acidity (TA), resulting in increased contents of fructose, glucose, sorbitol, and malic acid, and reduced decay during storage. Furthermore, major anthocyanins, including cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside, were detected. 1-MCP treatment delayed increases in total anthocyanins along with the major individual anthocyanins during storage, which was attributed to its effect in suppressing the expression of synthesis-related structural genes and the transcription factor PsMYB10 early in storage, enhancing their expression later in the storage period. Thus, 1-MCP treatment was beneficial for retaining the quality of ‘Taoxingli’ plums, particularly the chemical attributes, and extending the storage life with low economic loss during storage.
650		4	\|a Anthocyanin biosynthesis
650		4	\|a 1methylcyclopropene
650		4	\|a Plum
650		4	\|a Quality
700	1		\|a Li, Sheng’e \|e verfasserin \|4 aut
700	1		\|a Huan, Chen \|e verfasserin \|4 aut
700	1		\|a Jiang, Tianjia \|e verfasserin \|4 aut
700	1		\|a Zheng, Xiaolin \|e verfasserin \|4 aut
700	1		\|a Brecht, Jeffrey K. \|e verfasserin \|4 aut
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author_variant	y x yx s l sl c h ch t j tj x z xz j k b jk jkb
matchkey_str	article:18732356:2020----::feto1ehlylpoeeramnoqaiynatoy
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publishDate	2020
allfields	10.1016/j.postharvbio.2020.111291 doi (DE-627)ELV004596420 (ELSEVIER)S0925-5214(20)30863-2 DE-627 ger DE-627 rda eng 570 630 DE-600 BIODIV DE-30 fid 58.34 bkl 48.59 bkl Xu, Yanhong verfasserin aut Effects of 1methylcyclopropene treatment on quality and anthocyanin biosynthesis in plum ( 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effects of 1methylcyclopropene (1-MCP) treatment on the quality attributes of ‘Taoxingli’ plum fruit, particularly on whole fruit anthocyanin content via anthocyanin biosynthesis during storage at the non-chilling temperature of 10 °C were investigated. The results showed that 1-MCP treatment effectively reduced weight loss and better maintained soluble solids content (SSC) and titratable acidity (TA), resulting in increased contents of fructose, glucose, sorbitol, and malic acid, and reduced decay during storage. Furthermore, major anthocyanins, including cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside, were detected. 1-MCP treatment delayed increases in total anthocyanins along with the major individual anthocyanins during storage, which was attributed to its effect in suppressing the expression of synthesis-related structural genes and the transcription factor PsMYB10 early in storage, enhancing their expression later in the storage period. Thus, 1-MCP treatment was beneficial for retaining the quality of ‘Taoxingli’ plums, particularly the chemical attributes, and extending the storage life with low economic loss during storage. Anthocyanin biosynthesis 1methylcyclopropene Plum Quality Li, Sheng’e verfasserin aut Huan, Chen verfasserin aut Jiang, Tianjia verfasserin aut Zheng, Xiaolin verfasserin aut Brecht, Jeffrey K. verfasserin aut Enthalten in Postharvest biology and technology Amsterdam [u.a.] : Elsevier Science, 1991 169 Online-Ressource (DE-627)306590085 (DE-600)1498582-2 (DE-576)259484180 1873-2356 nnns volume:169 GBV_USEFLAG_U SYSFLAG_U GBV_ELV FID-BIODIV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 48.59 Pflanzenproduktion: Sonstiges AR 169
spelling	10.1016/j.postharvbio.2020.111291 doi (DE-627)ELV004596420 (ELSEVIER)S0925-5214(20)30863-2 DE-627 ger DE-627 rda eng 570 630 DE-600 BIODIV DE-30 fid 58.34 bkl 48.59 bkl Xu, Yanhong verfasserin aut Effects of 1methylcyclopropene treatment on quality and anthocyanin biosynthesis in plum ( 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effects of 1methylcyclopropene (1-MCP) treatment on the quality attributes of ‘Taoxingli’ plum fruit, particularly on whole fruit anthocyanin content via anthocyanin biosynthesis during storage at the non-chilling temperature of 10 °C were investigated. The results showed that 1-MCP treatment effectively reduced weight loss and better maintained soluble solids content (SSC) and titratable acidity (TA), resulting in increased contents of fructose, glucose, sorbitol, and malic acid, and reduced decay during storage. Furthermore, major anthocyanins, including cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside, were detected. 1-MCP treatment delayed increases in total anthocyanins along with the major individual anthocyanins during storage, which was attributed to its effect in suppressing the expression of synthesis-related structural genes and the transcription factor PsMYB10 early in storage, enhancing their expression later in the storage period. Thus, 1-MCP treatment was beneficial for retaining the quality of ‘Taoxingli’ plums, particularly the chemical attributes, and extending the storage life with low economic loss during storage. Anthocyanin biosynthesis 1methylcyclopropene Plum Quality Li, Sheng’e verfasserin aut Huan, Chen verfasserin aut Jiang, Tianjia verfasserin aut Zheng, Xiaolin verfasserin aut Brecht, Jeffrey K. verfasserin aut Enthalten in Postharvest biology and technology Amsterdam [u.a.] : Elsevier Science, 1991 169 Online-Ressource (DE-627)306590085 (DE-600)1498582-2 (DE-576)259484180 1873-2356 nnns volume:169 GBV_USEFLAG_U SYSFLAG_U GBV_ELV FID-BIODIV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 48.59 Pflanzenproduktion: Sonstiges AR 169
allfields_unstemmed	10.1016/j.postharvbio.2020.111291 doi (DE-627)ELV004596420 (ELSEVIER)S0925-5214(20)30863-2 DE-627 ger DE-627 rda eng 570 630 DE-600 BIODIV DE-30 fid 58.34 bkl 48.59 bkl Xu, Yanhong verfasserin aut Effects of 1methylcyclopropene treatment on quality and anthocyanin biosynthesis in plum ( 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effects of 1methylcyclopropene (1-MCP) treatment on the quality attributes of ‘Taoxingli’ plum fruit, particularly on whole fruit anthocyanin content via anthocyanin biosynthesis during storage at the non-chilling temperature of 10 °C were investigated. The results showed that 1-MCP treatment effectively reduced weight loss and better maintained soluble solids content (SSC) and titratable acidity (TA), resulting in increased contents of fructose, glucose, sorbitol, and malic acid, and reduced decay during storage. Furthermore, major anthocyanins, including cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside, were detected. 1-MCP treatment delayed increases in total anthocyanins along with the major individual anthocyanins during storage, which was attributed to its effect in suppressing the expression of synthesis-related structural genes and the transcription factor PsMYB10 early in storage, enhancing their expression later in the storage period. Thus, 1-MCP treatment was beneficial for retaining the quality of ‘Taoxingli’ plums, particularly the chemical attributes, and extending the storage life with low economic loss during storage. Anthocyanin biosynthesis 1methylcyclopropene Plum Quality Li, Sheng’e verfasserin aut Huan, Chen verfasserin aut Jiang, Tianjia verfasserin aut Zheng, Xiaolin verfasserin aut Brecht, Jeffrey K. verfasserin aut Enthalten in Postharvest biology and technology Amsterdam [u.a.] : Elsevier Science, 1991 169 Online-Ressource (DE-627)306590085 (DE-600)1498582-2 (DE-576)259484180 1873-2356 nnns volume:169 GBV_USEFLAG_U SYSFLAG_U GBV_ELV FID-BIODIV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 48.59 Pflanzenproduktion: Sonstiges AR 169
allfieldsGer	10.1016/j.postharvbio.2020.111291 doi (DE-627)ELV004596420 (ELSEVIER)S0925-5214(20)30863-2 DE-627 ger DE-627 rda eng 570 630 DE-600 BIODIV DE-30 fid 58.34 bkl 48.59 bkl Xu, Yanhong verfasserin aut Effects of 1methylcyclopropene treatment on quality and anthocyanin biosynthesis in plum ( 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effects of 1methylcyclopropene (1-MCP) treatment on the quality attributes of ‘Taoxingli’ plum fruit, particularly on whole fruit anthocyanin content via anthocyanin biosynthesis during storage at the non-chilling temperature of 10 °C were investigated. The results showed that 1-MCP treatment effectively reduced weight loss and better maintained soluble solids content (SSC) and titratable acidity (TA), resulting in increased contents of fructose, glucose, sorbitol, and malic acid, and reduced decay during storage. Furthermore, major anthocyanins, including cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside, were detected. 1-MCP treatment delayed increases in total anthocyanins along with the major individual anthocyanins during storage, which was attributed to its effect in suppressing the expression of synthesis-related structural genes and the transcription factor PsMYB10 early in storage, enhancing their expression later in the storage period. Thus, 1-MCP treatment was beneficial for retaining the quality of ‘Taoxingli’ plums, particularly the chemical attributes, and extending the storage life with low economic loss during storage. Anthocyanin biosynthesis 1methylcyclopropene Plum Quality Li, Sheng’e verfasserin aut Huan, Chen verfasserin aut Jiang, Tianjia verfasserin aut Zheng, Xiaolin verfasserin aut Brecht, Jeffrey K. verfasserin aut Enthalten in Postharvest biology and technology Amsterdam [u.a.] : Elsevier Science, 1991 169 Online-Ressource (DE-627)306590085 (DE-600)1498582-2 (DE-576)259484180 1873-2356 nnns volume:169 GBV_USEFLAG_U SYSFLAG_U GBV_ELV FID-BIODIV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 48.59 Pflanzenproduktion: Sonstiges AR 169
allfieldsSound	10.1016/j.postharvbio.2020.111291 doi (DE-627)ELV004596420 (ELSEVIER)S0925-5214(20)30863-2 DE-627 ger DE-627 rda eng 570 630 DE-600 BIODIV DE-30 fid 58.34 bkl 48.59 bkl Xu, Yanhong verfasserin aut Effects of 1methylcyclopropene treatment on quality and anthocyanin biosynthesis in plum ( 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effects of 1methylcyclopropene (1-MCP) treatment on the quality attributes of ‘Taoxingli’ plum fruit, particularly on whole fruit anthocyanin content via anthocyanin biosynthesis during storage at the non-chilling temperature of 10 °C were investigated. The results showed that 1-MCP treatment effectively reduced weight loss and better maintained soluble solids content (SSC) and titratable acidity (TA), resulting in increased contents of fructose, glucose, sorbitol, and malic acid, and reduced decay during storage. Furthermore, major anthocyanins, including cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside, were detected. 1-MCP treatment delayed increases in total anthocyanins along with the major individual anthocyanins during storage, which was attributed to its effect in suppressing the expression of synthesis-related structural genes and the transcription factor PsMYB10 early in storage, enhancing their expression later in the storage period. Thus, 1-MCP treatment was beneficial for retaining the quality of ‘Taoxingli’ plums, particularly the chemical attributes, and extending the storage life with low economic loss during storage. Anthocyanin biosynthesis 1methylcyclopropene Plum Quality Li, Sheng’e verfasserin aut Huan, Chen verfasserin aut Jiang, Tianjia verfasserin aut Zheng, Xiaolin verfasserin aut Brecht, Jeffrey K. verfasserin aut Enthalten in Postharvest biology and technology Amsterdam [u.a.] : Elsevier Science, 1991 169 Online-Ressource (DE-627)306590085 (DE-600)1498582-2 (DE-576)259484180 1873-2356 nnns volume:169 GBV_USEFLAG_U SYSFLAG_U GBV_ELV FID-BIODIV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie 48.59 Pflanzenproduktion: Sonstiges AR 169
language	English
source	Enthalten in Postharvest biology and technology 169 volume:169
sourceStr	Enthalten in Postharvest biology and technology 169 volume:169
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie Pflanzenproduktion: Sonstiges
institution	findex.gbv.de
topic_facet	Anthocyanin biosynthesis 1methylcyclopropene Plum Quality
dewey-raw	570
isfreeaccess_bool	false
container_title	Postharvest biology and technology
authorswithroles_txt_mv	Xu, Yanhong @@aut@@ Li, Sheng’e @@aut@@ Huan, Chen @@aut@@ Jiang, Tianjia @@aut@@ Zheng, Xiaolin @@aut@@ Brecht, Jeffrey K. @@aut@@
publishDateDaySort_date	2020-01-01T00:00:00Z
hierarchy_top_id	306590085
dewey-sort	3570
id	ELV004596420
language_de	englisch
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author	Xu, Yanhong
spellingShingle	Xu, Yanhong ddc 570 fid BIODIV bkl 58.34 bkl 48.59 misc Anthocyanin biosynthesis misc 1methylcyclopropene misc Plum misc Quality Effects of 1methylcyclopropene treatment on quality and anthocyanin biosynthesis in plum (
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topic_title	570 630 DE-600 BIODIV DE-30 fid 58.34 bkl 48.59 bkl Effects of 1methylcyclopropene treatment on quality and anthocyanin biosynthesis in plum ( Anthocyanin biosynthesis 1methylcyclopropene Plum Quality
topic	ddc 570 fid BIODIV bkl 58.34 bkl 48.59 misc Anthocyanin biosynthesis misc 1methylcyclopropene misc Plum misc Quality
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title	Effects of 1methylcyclopropene treatment on quality and anthocyanin biosynthesis in plum (
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title_full	Effects of 1methylcyclopropene treatment on quality and anthocyanin biosynthesis in plum (
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title_sort	effects of 1methylcyclopropene treatment on quality and anthocyanin biosynthesis in plum (
title_auth	Effects of 1methylcyclopropene treatment on quality and anthocyanin biosynthesis in plum (
abstract	The effects of 1methylcyclopropene (1-MCP) treatment on the quality attributes of ‘Taoxingli’ plum fruit, particularly on whole fruit anthocyanin content via anthocyanin biosynthesis during storage at the non-chilling temperature of 10 °C were investigated. The results showed that 1-MCP treatment effectively reduced weight loss and better maintained soluble solids content (SSC) and titratable acidity (TA), resulting in increased contents of fructose, glucose, sorbitol, and malic acid, and reduced decay during storage. Furthermore, major anthocyanins, including cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside, were detected. 1-MCP treatment delayed increases in total anthocyanins along with the major individual anthocyanins during storage, which was attributed to its effect in suppressing the expression of synthesis-related structural genes and the transcription factor PsMYB10 early in storage, enhancing their expression later in the storage period. Thus, 1-MCP treatment was beneficial for retaining the quality of ‘Taoxingli’ plums, particularly the chemical attributes, and extending the storage life with low economic loss during storage.
abstractGer	The effects of 1methylcyclopropene (1-MCP) treatment on the quality attributes of ‘Taoxingli’ plum fruit, particularly on whole fruit anthocyanin content via anthocyanin biosynthesis during storage at the non-chilling temperature of 10 °C were investigated. The results showed that 1-MCP treatment effectively reduced weight loss and better maintained soluble solids content (SSC) and titratable acidity (TA), resulting in increased contents of fructose, glucose, sorbitol, and malic acid, and reduced decay during storage. Furthermore, major anthocyanins, including cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside, were detected. 1-MCP treatment delayed increases in total anthocyanins along with the major individual anthocyanins during storage, which was attributed to its effect in suppressing the expression of synthesis-related structural genes and the transcription factor PsMYB10 early in storage, enhancing their expression later in the storage period. Thus, 1-MCP treatment was beneficial for retaining the quality of ‘Taoxingli’ plums, particularly the chemical attributes, and extending the storage life with low economic loss during storage.
abstract_unstemmed	The effects of 1methylcyclopropene (1-MCP) treatment on the quality attributes of ‘Taoxingli’ plum fruit, particularly on whole fruit anthocyanin content via anthocyanin biosynthesis during storage at the non-chilling temperature of 10 °C were investigated. The results showed that 1-MCP treatment effectively reduced weight loss and better maintained soluble solids content (SSC) and titratable acidity (TA), resulting in increased contents of fructose, glucose, sorbitol, and malic acid, and reduced decay during storage. Furthermore, major anthocyanins, including cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside, were detected. 1-MCP treatment delayed increases in total anthocyanins along with the major individual anthocyanins during storage, which was attributed to its effect in suppressing the expression of synthesis-related structural genes and the transcription factor PsMYB10 early in storage, enhancing their expression later in the storage period. Thus, 1-MCP treatment was beneficial for retaining the quality of ‘Taoxingli’ plums, particularly the chemical attributes, and extending the storage life with low economic loss during storage.
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title_short	Effects of 1methylcyclopropene treatment on quality and anthocyanin biosynthesis in plum (
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up_date	2024-07-06T23:31:30.740Z
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Effects of 1­methylcyclopropene treatment on quality and anthocyanin biosynthesis in plum (

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Effects of 1methylcyclopropene treatment on quality and anthocyanin biosynthesis in plum (