Combination of intense pulsed light and self-modified atmosphere packaging delays the browning of apricot fruit by regulating the enzyme activity and reactive oxygen species

Apricot ( Prunus armeniaca L.) is a member of the Rosaceae family and has significant nutritional and economic value. However, browning poses a challenge to its storage quality and shelf life. This study investigated the impact of intense pulsed light (IPL) in combination with self-modified atmosphere packaging (MAP) on apricot fruit browning, focusing on enzyme activity and reactive oxygen species (ROS). The findings showed that compared to the control group, the application of IPL, MAP, and IPL + MAP treatments resulted in a 26%, 34%, and 58% reduction in apricot fruit browning degree, respectively. The synergistic effect of the combined treatment was more pronounced than that of individual treatments in delaying apricot fruit browning. IPL + MAP treatment inhibited total phenolic and flavonoid accumulation while reducing polyphenol oxidase (PPO) and peroxidase (POD) activity and gene expression. Additionally, it enhanced the activity and gene expression of superoxide dismutase (SOD) and catalase (CAT), thereby accelerating the removal of superoxide anions (O ²⁻ ) and hydrogen peroxide (H ₂ O ₂ ), inhibiting the accumulation of malondialdehyde (MDA), reducing membrane lipid oxidation, and delaying the occurrence of browning. These results will provide a valuable technical support for postharvest preservation of apricot fruit as well as other fruit and vegetables.