Combination of 1-methylcyclopropene and phytic acid inhibits surface browning and maintains texture and aroma of fresh-cut peaches

Surface browning, tissue softening, and aroma alteration are the primary quality deterioration in fresh-cut peaches. The visual appearance, textural attributes, antioxidant activity, and volatile compounds of fresh-cut peaches pre-treated with 1 μL L−1 of 1-methylcyclopropene (1-MCP) as whole fruit, and soaked in 0.05% of phytic acid (PA) for 3 min after cutting, alone or combined, were evaluated during cold storage at 0 ºC for 10 d. 1-MCP treatment of whole fruit showed minor effects on the textural attributes but restrained the production of reactive oxygen species of cut peaches. In contrast, PA treatment inhibited cut surface browning of fresh-cut peaches. The combined treatment synergistically promoted the total phenolic contents and antioxidant capacity, and inhibited the polyphenol oxidase (PPO) and peroxidase (POD) activities. The ultrastructure of cell wall and plasma membrane was maintained by the combined treatment, and the malondialdehyde (MDA) accumulation was restrained. E-nose and SPME GC-MS were used to assess the production of volatiles as influenced by 1-MCP and/or PA treatments. Results showed that the volatile aroma was improved by PA alone or in combination with 1-MCP especially on aldehydes, esters, and alcohols. Overall, PA mainly retarded the surface browning and improved the aroma quality of fresh-cut peaches, while 1-MCP combined with PA promoted the visual, textural, and aromatic qualities during the cold storage, suggesting the treatment can be used as a beneficial approach for the storage of fresh-cut peaches. •1-methylcyclopropene (1-MCP) and phytic acid (PA) minorly affects peach texture.•PA alleviates the surface browning and enhances volatile aroma.•1-MCP + PA promoted the phenolics and inhibited PPO and POD activities.•1-MCP + PA retards MDA accumulation and retains cell membrane ultrastructure.