Quality retention and delay postharvest senescence of figs (Ficus carica L.) using 1-methylcyclopropene and modified atmosphere packaging during cold storage

The perishable and short shelf-life characteristics of figs result in nutrient loss and fruit waste. The application of 1-methylcyclopropene (1-MCP) and modified atmosphere packaging (MAP) is effective strategy for fruit preservation. In this study, 1-MCP and MAP were employed to inhibit figs decay and postharvest senescence during storage. Three treatments were evaluated, including the COM (untreated in commercial packaging), MAP (sealed in 4081 mL/m2·d·atm oxygen permeability bags), and treatment with 1-MCP and MAP (treated with 1.5 μL/L 1-MCP and sealed in 4081 mL/m2·d·atm oxygen permeability bags). Each treatment consisted of three replicates with 72 figs per replicate. Results indicated that treatment with 1-MCP and MAP inhibited fig decay, softening, and weight loss significantly, and changes in O2 and CO2 partial pressures. 1-MCP and MAP also effectively retained the higher contents of total phenol, total flavonoid, ascorbic acid and glutathione in figs, and increased activities of ascorbate peroxidase, peroxidase, superoxide dismutase and catalase. The production of superoxide anion (O2−·), and hydrogen peroxide (H2O2) in figs was prevented, and color were retained in 1-MCP and MAP treatment. Moreover, the analysis of volatile components indicated that 1-MCP and MAP improved the flavor of figs during storage and reduced the loss of aroma compounds in figs. Therefore, treatment with 1-MCP and MAP significantly extended storage life of figs.