1-MCP处理对‘南果梨’冷藏后货架期果实香气的影响

Effects of 1-MCP treatment on aroma components of 'Nanguo' pear during shelf life after cold storage

【目的】为探索1-MCP处理对冷藏后常温条件下‘南果梨’香气变化的影响,【方法】在最佳食用期对不同处理果实的香气进行GC-MS分析。【结果】结果表明,1-MCP处理对‘南果梨’香气成分的种类数量有一定的影响,处理果实中检测到的香气成分较CK果实减少了5种,而且受到抑制的香气成分均为酯类物质;1-MCP处理果实香气物质的总生成量明显减少,仅为CK果实的42.05%;CK果实检出的香气物质中,酯类物质相对含量为68.11%,萜类为16.15%,醛类为9.01%,醇类为0.92%,1-MCP处理果实酯类物质的相对含量降低了4.39%,萜类降低了7.99%,醛类升高了4.34%,醇类升高了0.05%。【结论】1-MCP处理抑制了‘南果梨’冷藏后货架期果实香气的生成,致使果实香气变淡。

[Objective] The effects of 1-MCP treatment on aroma components of ‘Nanguo＇ pear during shelf life after cold storage for 70 days were studied. [Method] The changes of flesh firmness were determined, and the fruits tasted best on the 5th and 20th day of ripening period after cold storage for CK and 1-MCP treatment respectively. [Result] The results of aroma analysis showed that 1-MCP treatment had effect on the type of aroma components, compared with CK, 5 kinds of aroma compounds were not detected, and all of them were esters. The total quantity of aroma compounds in pear treated with 1 -MCP was only 42.05% of CK. In untreated pear fruit, the relative quantity of esters, terpenes, aldehydes and alcohols was 68.11%, 16.15%, 9.01% and 0.92%, respectively. But in treated fruit, the relative quantity of esters and terpenes decreased by 4.39% and 7.99%, respectively, whereas the relative quantity of aldehydes and alcohol increased by 4.34% and 0.05%, respectively. [Conclusion] The results suggested that the treatment of 1-MCP inhibited the production of aroma compounds in ‘Nanguo＇ pear; which resulted in the weaker fragrance of fruit.