1-Methylcyclopropene Preserves the Quality of Chive (<i>Allium schoenoprasum</i> L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage

• Main Authors: Xiaomei Dai, Yaping Lu, Yuan Yang, Zhifang Yu
• Format: Article
• Language: English
• Published: MDPI AG 2021-08-01
• Series: Foods
• Subjects: chive; senescence; quality; antioxidant capacity; amino acids; organosulfur compounds
• Online Access: https://www.mdpi.com/2304-8158/10/8/1792

The quality, antioxidant capacities, and organosulfur profile of chives (<i>Allium schoenoprasum</i> L.) treated with 1-methylcyclopropene (1-MCP) during storage were investigated in this study. The 1-MCP treatment (100 μL/L, fumigation 12 h at 20 °C) effectively inhibited tissue respiration and H₂O₂ production, enhanced the ascorbic acid (ASA) and glutathione (GSH) content, and promoted the activity of antioxidant enzymes (superoxide dismutase SOD, Catalase CAT, and ascorbic peroxidase APX) during the 5-day storage period at 20 °C. The result further showed that the 1-MCP treatment inhibited chlorophyll degradation, alleviated cell membrane damage, and delayed the chive senescence, with the yellowing rate being reduced by 67.8% and 34.5% in the 1-MCP treated chives on days 4 and 5 of storage at 20 °C, respectively. The free amino acid content of the chive was not affected by the 1-MCP treatment at 20 °C. However, the senescence rate of the chive was not reduced by the 1-MCP treatment when stored at 3 °C. The liquid chromatography data further showed that the 1-MCP treatment induced a 15.3% and 13.9% increase in the isoalliin and total S-alk(en)ylcysteine sulfoxides (ACSOs) content of the chive on day 2 at 20 °C, respectively. Furthermore, there was a strong positive correlation between ACSOs content and CAT/APX activity, indicating that ACSOs probably played a key role in enhancing the antioxidant capacities of the chive during storage at 20 °C. Thus the study efficiently demonstrates that 1-methylcyclopropene preserves the quality of chive (<i>Allium schoenoprasum</i> L.) by enhancing its antioxidant capacities and organosulfur profile during storage.