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<p>Apricot, a member of the Rosaceae family, possesses considerable nutritional and economic value. However, browning reactions present a major challenge to maintaining its postharvest storage quality and shelf life. This study investigated the effect of combined treatment with intense pulsed light (IPL) and modified atmosphere packaging (MAP) on inhibiting browning in apricot during storage at 4&#xa0;°C for 7&#xa0;days. The research results indicated that the combined treatment exerted a more pronounced synergistic effect than individual treatments in delaying apricot fruit browning. IPL + MAP treatment reduced both polyphenol oxidase (PPO) and peroxidase (POD) activity and their corresponding gene expression levels, thereby inhibiting the browning degree of the fruit. Furthermore, it also enhanced the activity and gene expression levels of superoxide dismutase (SOD) and catalase (CAT), thereby preventing the accumulation of malondialdehyde (MDA) and the increase in relative conductivity, accelerating the clearance of superoxide anions (O<sub>2</sub>⁻) and hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>), reducing membrane lipid peroxidation, and delaying the occurrence of browning. These findings provide a valuable technical support for the postharvest preservation of apricot fruit.</p>

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Combination of Intense Pulsed Light and Modified Atmosphere Packaging Delays the Browning of Apricot Fruit by Regulating the Enzyme Activity and Reactive Oxygen Species

  • 期刊论文

  • 发表日期：

    2026年1月3日

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  • Mengpei Liu,
  • Chenyang Wu,
  • Libing Zhang,
  • Wanrui Li,
  • Xiaopeng Wei,
  • Haifei Lu,
  • Tailin Zhong,
  • Hongfei Zhao

摘要

Apricot, a member of the Rosaceae family, possesses considerable nutritional and economic value. However, browning reactions present a major challenge to maintaining its postharvest storage quality and shelf life. This study investigated the effect of combined treatment with intense pulsed light (IPL) and modified atmosphere packaging (MAP) on inhibiting browning in apricot during storage at 4 °C for 7 days. The research results indicated that the combined treatment exerted a more pronounced synergistic effect than individual treatments in delaying apricot fruit browning. IPL + MAP treatment reduced both polyphenol oxidase (PPO) and peroxidase (POD) activity and their corresponding gene expression levels, thereby inhibiting the browning degree of the fruit. Furthermore, it also enhanced the activity and gene expression levels of superoxide dismutase (SOD) and catalase (CAT), thereby preventing the accumulation of malondialdehyde (MDA) and the increase in relative conductivity, accelerating the clearance of superoxide anions (O2⁻) and hydrogen peroxide (H2O2), reducing membrane lipid peroxidation, and delaying the occurrence of browning. These findings provide a valuable technical support for the postharvest preservation of apricot fruit.