1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines

The color and aroma of nectarines experience adverse effects from cutting, resulting in the fast senescence of fruit tissue. Therefore, 1-methylcyclopropene (1-MCP) was used to treat postharvest nectarines before cutting, and its effect on the surface browning and aroma alteration were investigated. The results indicated that 1-MCP restrained the soluble quinone (SQC) accumulation in fresh-cut nectarines by regulating the peroxidase (POD) and polyphenol oxidase (PPO) activities and the metabolism of phenolic compounds. Compared with the control, 1-MCP pre-cutting treatment maintained the ultrastructural integrity of the cell wall in fresh-cut nectarines, which also showed reduced malondialdehyde (MDA) content and reactive oxygen species (ROS) and enhanced the 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) radical scavenging activities. Electronic nose and GC-MS analysis revealed that the aroma profiles presented significant differences in the control and 1-MCP treatment during the storage at 0 °C for 10 days. The browning value of the 1-MCP pre-cutting treatment was 29.95% lower than the control, which prevented the loss of aroma on day 10. The fresh-cut nectarines could still maintain the characteristic flavor, while the flesh maintains its firmness. The 1-MCP pre-cutting treatment improves the sensory and aroma characteristics of fresh-cut fruits, which is beneficial to the preservation of fresh-cut fruits, improves transportation efficiency, and then improves the overall quality and market attractiveness of the fruit.