Honey peach (Prunus persica L.) is highly nutritious; it is an excellent source of sugars, proteins, amino acids, vitamins, and mineral elements. However, it is a perishable climacteric fruit that is difficult to preserve. In this study, “Feicheng” honey peach fruit was used as a test material to investigate the synergistic preservation effect of 1-methylcyclopropene (1-MCP) and laser microporous film (LMF). The peach fruits were fumigated for 24 h with 2 μL L⁻¹ 1-MCP, then packed in LMF. In comparison with the control treatment, 1-MCP + LMF treatment markedly decreased the respiration rate, weight loss, and rot rate of peach fruits. Moreover, the combination of 1-MCP and LMF suppressed the increase in soluble solids (SS) and reducing sugars (RS), as well as the decrease in titratable acid (TA) and ascorbic acid (AsA). The combined application also maintained a high protopectin content and low soluble pectin content; it reduced the accumulation of superoxide anions (O₂⁻) and hydrogen peroxide (H₂O₂). Except in a few samples, the catalase (CAT) and ascorbate peroxidase (APX) activities were higher when treated by 1-MCP + LMF. Conversely, the phenylalanine deaminase (PAL), peroxidase (POD), lipase, lipoxygenase (LOX), polygalacturonase (PG), β-glucosidase, and cellulase (Cx) activities were lower than in the control. Furthermore, 1-MCP + LMF treatment reduced the relative abundances of dominant pathogenic fungi (e.g., Streptomyces, Stachybotrys, and Issa sp.). The combined treatment improved the relative abundances of antagonistic fungi (e.g., Aureobasidium and Holtermanniella). The results indicated that the co-application of 1-MCP and LMF markedly reduced weight loss and spoilage, delayed the decline of nutritional quality, and inhibited the physiological and biochemical metabolic activities of peach during storage. These changes extended its shelf-life to 28 days at 5 °C. The results provide a reference for the commercial application of this technology.

Peach trees (Prunus persica L. Batsch) produce climacteric fruits that are prone to senescence and softening after harvesting, and they are susceptible to external pathogens that cause rot and deterioration. This study investigated the effects of 1-methylcyclopropene (1-MCP) treatment combined with laser microporous film (LMF) packaging on the preservation of firm-fleshed honey peaches (‘Xiahui No. 8’ variety) during refrigerated storage at 5 ± 1 °C. The combined 1-MCP + LMF treatment significantly reduced respiration and rot rates and preserved the levels of reducing sugar and titratable acid after 35 days more effectively compared to the control and LMF groups. The 1-MCP + LMF packaging suppressed cell-wall-degrading enzymes (polygalacturonase, β-glucosidase, and cellulase) and maintained high contents of original pectin, cellulose, and hemicellulose. The treatment also reduced the accumulation of superoxide anions and malondialdehyde, maintained cell-wall structural integrity and fruit hardness, and delayed fruit browning by inhibiting polyphenol oxidase and peroxidase activity. Together, our results demonstrate that the combination of 1-MCP treatment and LMF packaging effectively preserved the hardness and quality of firm-fleshed honey peaches during refrigerated storage, extending their shelf life to 28 days while maintaining good sensory and nutritional qualities.

The journal retracts the article titled, “Enhancing the Shelf Life of Firm-Fleshed Honey Peaches Using 1-MCP and Laser Microporous Film Packaging”