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Volume 11
Issue 8
10.3390/horticulturae11080936
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Effects of 1-Methylcyclopropene Fumigant on Texture and Nutritional Quality of ‘Yanshu 25’ Sweet Potato During Shelf-Life and Long-Term Storage at Room Temperature

by
Ximing Xu
1,†,
Chengyuan Hu
1,2,†,
Shixiang Wei
1,3,4,
Jingwen Wei
1,
Yueming Zhu
1,
Zhoumin Wang
3,4,
Chao Xiang
5,
Zunfu Lv
6,* and
Guoquan Lu
4,*
1
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China
2
Lanju Township Development and Service Office, Longquan 323714, China
3
Lishui Doctoral Innovation Station, Suichang Mango Food Development Co., Ltd., Lishui 323309, China
4
Zhejiang Suichang Sweet Potato Technology Institute, Lishui 323309, China
5
Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
6
Institute of Root and Tuber Crops, Zhejiang A&F University, Hangzhou 311300, China
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Horticulturae 2025, 11(8), 936; https://doi.org/10.3390/horticulturae11080936
Submission received: 23 July 2025 / Revised: 3 August 2025 / Accepted: 6 August 2025 / Published: 8 August 2025
(This article belongs to the Special Issue Postharvest Quality Characteristics and Storage Life of Horticultural Products)
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Abstract

Sweet potatoes are highly susceptible to postharvest losses, primarily due to texture softening and nutrient degradation during room-temperature storage. This study investigated the effects of various concentrations of 1-Methylcyclopropene (1-MCP) fumigation (0.5, 1, 2, 4, and 8 μL·L−1) on the textural and nutritional quality of the ‘Yanshu 25’ sweet potato variety stored at room temperature (25 ± 1 °C) for 120 days. Results showed that 1-MCP treatment significantly delayed texture softening and nutrient loss, with concentrations of 1–2 μL·L−1 demonstrating the most balanced effects for long-term storage. The highest concentration (8 μL·L−1) exhibited favourable effects during the first 22 days of storage. Principal Component Analysis (PCA) revealed that texture properties (firmness and chewiness) and bioactive compounds (total polyphenols) were the main quality markers. This study provides the first evidence for optimising 1-MCP concentration to enhance storage quality of sweet potato, offering tailored solutions for supply chain management.
Keywords: edible sweet potato; 1-Methylcyclopropene; texture qualities; amylose; storage; shelf-life edible sweet potato; 1-Methylcyclopropene; texture qualities; amylose; storage; shelf-life
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MDPI and ACS Style

Xu, X.; Hu, C.; Wei, S.; Wei, J.; Zhu, Y.; Wang, Z.; Xiang, C.; Lv, Z.; Lu, G. Effects of 1-Methylcyclopropene Fumigant on Texture and Nutritional Quality of ‘Yanshu 25’ Sweet Potato During Shelf-Life and Long-Term Storage at Room Temperature. Horticulturae 2025, 11, 936. https://doi.org/10.3390/horticulturae11080936

AMA Style

Xu X, Hu C, Wei S, Wei J, Zhu Y, Wang Z, Xiang C, Lv Z, Lu G. Effects of 1-Methylcyclopropene Fumigant on Texture and Nutritional Quality of ‘Yanshu 25’ Sweet Potato During Shelf-Life and Long-Term Storage at Room Temperature. Horticulturae. 2025; 11(8):936. https://doi.org/10.3390/horticulturae11080936

Chicago/Turabian Style

Xu, Ximing, Chengyuan Hu, Shixiang Wei, Jingwen Wei, Yueming Zhu, Zhoumin Wang, Chao Xiang, Zunfu Lv, and Guoquan Lu. 2025. "Effects of 1-Methylcyclopropene Fumigant on Texture and Nutritional Quality of ‘Yanshu 25’ Sweet Potato During Shelf-Life and Long-Term Storage at Room Temperature" Horticulturae 11, no. 8: 936. https://doi.org/10.3390/horticulturae11080936

APA Style

Xu, X., Hu, C., Wei, S., Wei, J., Zhu, Y., Wang, Z., Xiang, C., Lv, Z., & Lu, G. (2025). Effects of 1-Methylcyclopropene Fumigant on Texture and Nutritional Quality of ‘Yanshu 25’ Sweet Potato During Shelf-Life and Long-Term Storage at Room Temperature. Horticulturae, 11(8), 936. https://doi.org/10.3390/horticulturae11080936

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