Effects of 1-methylcyclopropene (1-MCP) treatment on antioxidant enzymes and fruit quality parameters of cold-stored baby squash

In this study, the effects of 1-methylcyclopropene (1-MCP) treatment on the antioxidant enzymes and fruit quality parameters of baby squash (Cucurbita pepo L., cv. Soleil F-1 and Iskender F-1) during cold storage was investigated. After being freshly harvested, the Iskender F-1 (green-skinned) and Soleil F-1 (yellow-skinned) baby squash were treated with 250 and 500 ppb concentrations of 1-MCP and stored at 10 degrees C for 14 days. The 250 ppb 1-MCP treatment suppressed the loss of total soluble solid, ascorbic acid, total phenolic, and total flavonoid contents during storage in the Soleil F-1 squash. Similarly, the 250 ppb 1-MCP treatment delayed the loss of ascorbic acids and titratable acidity of Iskender F-1 squash. The highest ascorbic acid content and antioxidant activity were determined with the 250 ppb 1-MCP treatment, while the highest total chlorophyll content was detected in the 500 ppb 1-MCP-treated Iskender F-1 squash. The initiation of fruit softening and chlorophyll degradation was delayed in the 1-MCP-treated squash. Ethylene emission was also inhibited by the 1-MCP treatments in both types of squash. 1-MCP treatment effectively reduced the weight loss and decay incidence in both squash cultivars. The results indicated that the 250 ppb 1-MCP treatment retained antioxidant enzymes for a longer period and it was found to be more effective for maintaining the fruit quality parameters of the cold-stored baby Soleil F-1 and Iskender F-1 squash.

Automated summary

The study found that the 250 ppb 1-MCP treatment was more effective in maintaining the antioxidant enzymes and fruit quality parameters of baby squash during cold storage.