Effects of 1-MCP treatment on fruit quality and aroma components of Huaniu apples during cold storage
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摘要: 以花牛苹果为试材,研究了1-甲基环丙烯（1-MCP）处理对花牛苹果在低温贮藏期间果实硬度、可溶性固形物含量、可滴定酸含量、呼吸速率、乙烯释放速率及香气成分的种类数量和相对含量的影响。结果表明:贮藏6个月时,1-MCP处理花牛苹果果实硬度、可溶性固形物和可滴定酸含量分别为7.53 kg·cm-2、15.57%和0.29%,比同期对照分别高53.2%、1.2%和5.3%,同时抑制果实的呼吸强度和乙烯的生成。1-MCP能显著减少果实贮藏期间酯类、醇类、酸类、醛类和其他类成分种类和相对含量,处理果中酯类、醇类、酸类、醛类和其他类香气成分种类比同期对照分别减少了41.9%、15.5%、17.1%、50%、11.9%。在低温贮藏条件下,1-MCP能显著减少花牛苹果贮藏期间香气的种类,降低各类香气的含量,提高花牛苹果的贮藏品质。Abstract: Huaniu apple as materiol, the effects of 1-methylcyclopropene ( 1-MCP) on the fruit firmness, soluble solids content, titratable acid content, respiration rate, ethylene release rate, aroma components of the number and relative content during storage were studied.The results showed that the hardness, soluble solid content and titratable acid content of apple treated with1-MCP were 7.53 kg·cm-2, 15.57% and 0.29%, respectively, which were 53.2%, 1.2% and 5.3% higher than those of the control, respectively.While 1-MCP treatment inbibited the respiration rate and ethylene production.1-MCP could significantly reduce the content of esters, alcohols, acids, aldehydes and other components during fruit storage, and the ratio of esters, alcohols, acids, aldehydes and other aroma components while the control over the same period decreased by 41.9%, 15.5%, 17.1%, 50% and 11.9% respectively.Under low temperature storage condition, 1-MCP could significantly reduce the aroma types during the storage and reduce the content of various aroma components, and improve the storage quality of the Huaniu apples.
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Keywords:
- Huaniu apple /
- 1-MCP /
- aroma components /
- fruit quality /
- low temperature
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