1-MCP对葡萄货架期间品质及挥发性物质的影响

Effects of 1-MCP on Quality and Volatile Components of Grapes during Shelf Life

为提高葡萄的保鲜效果,以4个葡萄品种为试材,通过测定其落粒率、VC含量和可溶固形物含量等指标,并采用气相色谱-质谱联用技术测定其挥发性物质,研究1-甲基环丙烯(1-methylcyclopne,1-MCP)对葡萄货架品质特性及主要挥发性物质的影响。结果表明:1-MCP处理可以显著抑制4个品种葡萄果实落粒率和腐烂率的下降,保持果实的新鲜度。与对照相比,1-MCP处理可以减缓可溶性固形物含量的波动,同时可以保持可滴定酸含量的稳定性,有效抑制4个品种葡萄果实硬度的下降,在贮藏前期可以有效抑制VC含量的下降,但后期作用效果不明显。4个品种葡萄成熟果实中的挥发性物质主要成分为醇类、醛类和酯类。货架期间,与对照组相比,处理组主要挥发性物质波动小,整体风味优于对照组。

For improved preservation of grapes, the effects of 1-methylcyclopropene（1-MCP） treatment on quality and major volatile components of grapes during shelf life were comparatively evaluated. Decay rate, vitamin C content and soluble solid content were measured and the volatile components were analyzed by gas chromatography-mass spectrometry（GS-MS）. The decay rate and shattering rate of grapes were remarkably delayed by 1-MCP treatment as compared to control. The soluble solid content and titratable acidity were well maintained by 1-MCP treatment. 1-MCP treatment also retarded the reduction in firmness. During the early stage of the shelf life, 1-MCP treatment controlled the reduction in vitamin C content, but had no effect during the late stage. The volatile substances of four varieties of grapes were mainly alcohols, aldehyde and esters. The overall flavor of 1-MCP treatment was better than that of the control group during storage and 1-MCP treatment resulted in smaller changes in overall flavor than the control group.