Changes in phenolics and antioxidant property of peach fruit during ripening and responses to 1-methylcyclopropene

• 1-MCP treatment maintained the fruit quality in peach fruit.
• Phenolics increased firstly and then decreased during ripening period.
• 1-MCP delayed the onset of peak value of all the phenolic compounds.
• Each phenolic compound responded differently to 1-MCP treatment over storage.
• Antioxidant activity showed a similar change pattern as compared to phenolics.

This study investigated the postharvest characters, phenolic compounds and total antioxidant activities (TAA) in response to 1-methylcyclopropene (1-MCP) during the ripening process of peach (Prunus persica L. cv. Yuhualu) fruit. Peaches were treated with air (control) or 5 μL L−1 of 1-MCP for 24 h, followed by storage for up to ten days at 20 °C. 1-MCP treatment best retained firmness, soluble solids, titratable acidity and ascorbic acid. Additionally, ethylene production and respiration rate were delayed. Moreover, treatment with 1-MCP effectively postponed the onset of peak values of phenolic compounds positively identified in the peach fruit. TAA is an important nutritional attribute in the human diet. Our study showed that 1-MCP delayed the increase of antioxidant activity and suppressed TAA during the prolonged ripening period. These results demonstrated that 1-MCP treatment is a good practice for maintaining fruit quality, but may have complex effects on phenolic metabolism and antioxidant activity.