1-MCP对黄金百香果贮藏品质及风味变化的影响

Effect of 1-MCP on Storage Quality and Volatiles Variations in Gold Passion Fruit

为明确1-甲基环丙烯(1-MCP)对百香果采后品质及风味变化的影响,果实采后用1-MCP(0.8μL·L-1,12 h)处理后,评测常温贮藏过程中果面色泽、果汁糖酸和维生素C(VC)含量变化,并采用气相色谱-离子迁移谱联用(Gas Chromatography-Ion Mobility Spectrometry,GC-IMS)技术分析挥发性风味组分差异。结果表明,1-MCP处理后常温贮藏4 d可延缓果面色泽转黄,对果实可溶性固形物(TSS)无显著影响,一定程度上提高了可滴定酸(TA)含量,而对VC含量的影响在不同贮藏期略有不同。1-MCP处理的果实常温贮藏4 d挥发性风味组分种类和含量均显著降低,包含GC-IMS检测出的35种已知和11种未知化合物,1-MCP处理的黄金百香果风味接近与刚采摘及常温贮藏2 d的果实。

In order to confirm the effects of 1-Methylcyclopropene(1-MCP)on quality and volatiles change of passion fruit,gold passion fruit were treated with 1-MCP(800μL·L-1 for 12 h)and storage under normal temperature.Outer appearance,internal quality and the volatile flavor compound by GC-IMS(Gas Chromatography-Ion Mobility Spectrometry)technology were observed and measured.Results showed that after 1-MCP treatment and under normal storage for 4 d,pericarp yellowing was dramatically retarded.No significant change of TSS(Total Soluble Solid)was found with control and 1-MCP treated fruit,while a slightly high content of TA(Titratable Acid)in 1-MCP treated fruits,and VC(Vitamin C)content was differently affected under different storage time.Production of most volatile components was severely lowered in quantity and content by 1-MCP treatment after for 4 d storage,including 35 kinds of identified compound and 11 kinds of unknown volatile substances detected by GC-IMS.Aroma patterns of 1-MCP treated fruits was closed to those harvested and after 2 d normal storage.