Effect of 1-methylcyclopropene (1-MCP) on the postharvest senescence of coriander leaves during storage and its relation to antioxidant enzyme activity

The postharvest quality response of coriander leaves (Coriandrum sativum L.) to the ethylene action inhibitor, 1-methylcyclopropene (1-MCP) during storage was assessed. Pre-treatment with 1-MCP at 0.5 g m−3 was applied for 8 h at 15 °C. 1-MCP treated as well as control leaves were stored at 5 or 15 °C until the marketable quality of leaves was terminated. 1-MCP treatment significantly increased the shelf-life of coriander leaves compared to the untreated control and leaf weight loss with 1-MCP treatment was minimal whether the leaves were stored at 5 °C or 15 °C. The chlorophyll and protein degradation of detached coriander leaves during storage were significantly retarded by 1-MCP treatment. Ethylene production was significantly increased by 1-MCP treatment compared to the control. This effect was observed whether leaves stored at 5 °C or 15 °C, however it was very clear when leaves were stored at 15 °C. 1-MCP treatment also significantly retarded the decrease of volatile oil percentage in coriander leaves during storage compared to the control. A significant increase in SOD, CAT and POX enzyme activities was observed in 1-MCP treated leaves stored at 5 or 15 °C compared to the control. 1-MCP may play a role in the retention of harvest antioxidant levels of coriander leaves during storage and provided evidence to support the hypothesis that the beneficial effects of 1-MCP on leaf senescence are not exclusively limited to its effects on ethylene, but also include effects on antioxidant enzyme activity.

► Coriander leaves treated with 1-MCP and stored at 5 °C recorded the highest shelf-life.
► Protein degradation was significantly inhibited by 1-MCP.
► 1-MCP treatment also increased the antioxidant enzyme activity of coriander leaves.
► 1-MCP treatment could be a good candidate for extending shelf life.