Deciphering the Effect of Postharvest 1-MCP Treatment Coupled with Low-Temperature Storage on the Physiological Activities and Edible Quality of Melon.

Effect of 1-MCP Treatment on Activities of Superoxide Dismutase (SOD), Catalase (CAT), Peroxidase (POD), and Ascorbate Peroxidase (APX) in Melon The obtained results revealed that SOD content (U·g·min) in melon fruits had an overall trend of first increasing, then decreasing, and then increasing again.

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However, the POD activity of the control group was significantly higher than the other 1-MCP groups after 15 days of storage, but the control group showed a decreasing trend in the POD activity, while the 1-MCP treatment group showed an increasing trend after 15–20 days of storage ( Figure 4 C).

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In this experiment, the overall fruit firmness showed a decreasing trend with the increase in storage time ( Figure 2 A), and the fruits with control (CK) treatment showed the most significant decrease on the 5th-10th day due to obvious nutritional depletion.

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