1-Methylcyclopropene-mediated organic acid and sugar homeostasis enhances postharvest quality and shelf-life of fresh goji berry.

This study investigated postharvest quality and shelf life of "Ningnongqi 17" goji berries under 1-MCP-mediated sugar-acid metabolism. The results showed that 1-MCP-treated goji berries exhibited delayed firmness loss, TA loss, and color, along with a slower increase in TSS/TA ratio, weight loss, decay rate, and EL than control (CK). 1-MCP enhanced citric, succinic, fumaric, and malic acids accumulation by upregulating PEPC, CS, and NAD-MDH and suppressing ACL, ACO, and SDH enzymes and their transcription. Meanwhile, sucrose levels increased, and glucose and fructose remained lower via downregulated AI, NI, SS-c, and upregulated SPS and SPP enzymes and their transcription. Notably, malic acid and fructose were identified as the main organic acid and sugar in berries. Correlation analysis linked elevated malic, succinic, and sucrose levels with improved firmness, color, TSS, and lower weight loss, decay rate, and EL in treated berries. In conclusion, 1-MCP delayed ripening and senescence by maintaining optimal sugar-acid homeostasis, resulted in improved quality and extended shelf life of fresh goji berries.