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.

Introduction: This study compared the effects of inoculated fermentation with pure Mucor racemosus (MMtz), Bacillus subtilis (BMtz), or Actinomucor elegans (AMtz) strains or a mixed culture of M. racemosus and B. subtilis (MBMtz) on the transformation of soybean residue (okara) into Meitauza relative to a commercially sourced traditional Meitauza (TMtz) used as an industry benchmark. Methods: Inoculated fermentation markedly improved nutritional quality. The BMtz sampled exhibited the highest soluble protein (31.25 g/kg) and free amino acid contents (141.00 g/kg). The MBMtz samples exhibited synergistically increased reducing sugar levels (38.20 g/kg) and the highest antioxidant capacity with a 57% hydroxyl radical scavenging rate and stable iron-reducing power. Gas chromatography–mass spectrometry analysis identified 242 volatile compounds that contributed to differential flavors. Results: The MBMtz samples exhibited the most complex and desirable aroma, which was characterized by fruity esters (12.77%) and fresh alcohols (14.86%). The pyrazines were abundant in BMtz samples (23.00%), conferring roasted and nutty aromas. A. elegans maintained a slightly alkaline environment and contributed unique volatiles, while M. racemosus was an effective single inoculum. Discussion: These findings indicate that targeted inoculation is a useful strategy to standardize and optimize Meitauza production, promoting soybean processing waste into a nutritionally enhanced, flavor-rich, and functional food product.

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