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1‐ MCP and Ozone Synergistically Alleviate Oxidative Stress and Delay Senescence in ‘Manaohong’ Cherry Fruit Through Enhanced Antioxidant Capacity

Year: 2026

Type: article

Abstract: ABSTRACT This study investigated the effects of four postharvest treatments—control (CK), 1‐methylcyclopropene (1‐MCP), ozone (O 3 ), and a combination of 1‐MCP with ozone (CT)—on the storage quality of ‘Manaohong’ cherries stored at 1°C ± 0.5°C and 90% ± 5% relative humidity. Among these, CT proved most effective in maintaining fruit quality. It substantially lowered the respiration rate, membrane permeability, and decay incidence during storage. Additionally, cherries in the CT retained greater fruit stalk tension, which contributed to better firmness, color attributes ( L *, c *, h °), texture, and visual integrity. The CT treatment also enhanced the activity of antioxidant enzymes such as superoxide dismutase (SOD) and Catalase (CAT), while promoting the accumulation of key antioxidants, including total phenolics, flavonoids, anthocyanins, and vitamin C (V C ). These changes helped mitigate oxidative stress throughout the storage period. From an aroma perspective, CT reduced the production of short‐aldehydes and sulfur‐containing compounds—both commonly associated with quality decline. Principal component analysis showed that CT consistently performed well across a wide range of quality indicators, effectively delaying overall deterioration. This was further supported by electronic nose analysis, which revealed a lower accumulation of volatiles typically linked to spoilage in the CT. In conclusion, the combined use of 1‐MCP and ozone substantially extended the shelf life of Cerasus pseudocerasus and helped maintain their quality, offering a reliable solution for postharvest preservation.

Source: Journal of Food Process Engineering

DOI: 10.1111/jfpe.70314