NC‐1 coating combined with 1‐MCP treatment maintains better fruit qualities in honey peach during low‐temperature storage

Summary The effect of carnauba wax‐based nanoemulsion coating‐1 (NC‐1) combined with 1‐methylcyclopropene (1‐MCP) treatment on the storage of honey peach fruit ‘Yulupantao’ for 28 days under 0 ± 0.5 °C, and 90% RH conditions was studied. The results showed that NC‐1 or 1‐MCP treatment alone and in combination were proved to be more effective in maintaining fruit qualities compared to the control group with no treatment. However, the application with the combination of NC‐1 and 1‐MCP treatment had the most significant effect on reducing mass loss and decay rate, maintaining firmness, total soluble solids (TSS), ascorbic acid (AsA) and titratable acid (TA) contents, suppressing malondialdehyde (MDA) accumulation and conductivity ascend. Moreover, the activities of peroxidase (POD) were maintained, and polyphenol oxidase (PPO) and phenylalanine ammonialyase (PAL) were effectively suppressed in NC‐1, 1‐MCP and combined treatment than that of control. Therefore, the combination of NC‐1 and 1‐MCP treatment could be an efficient way to maintain the qualities of peach fruit during low‐temperature storage after harvest. The effect of carnauba wax‐based nanoemulsion coating‐1 (NC‐1) combined with 1‐methylcyclopropene (1‐MCP) treatment on the storage of honey peach fruit ‘Yulupantao’ is investigated in this research for 28 days under the conditions of 0 ± 0.5 °C, and 90% RH.