1-甲基环丙烯对即食“红阳”猕猴桃货架寿命与风味的影响

Effects of 1-methylcyclopropene treatment on shelf-life and flavor of ready-to-eat Hongyang kiwifruit

为探究1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对猕猴桃货架寿命与风味的影响,以“红阳”猕猴桃为研究对象,果实经250μL/L乙烯催熟后进行1-MCP(0、0.25、0.5μL/L)处理,并进行4℃、14 d的低温贮藏及后继20℃、7 d的常温货架。分析腐烂率、硬度、固酸比、感官评价和香气等生理品质指标的变化,采用主成分分析法(principal component analysis,PCA)进行可食窗口期内货架寿命与风味综合评价。结果表明,与对照组相比,1-MCP可有效维持“红阳”猕猴桃可食窗口期的硬度,延缓固酸比和感官品质的下降。随着货架时间的延长,与对照组和0.25μL/L 1-MCP处理组相比,0.5μL/L 1-MCP处理延缓了酯类物质(丁酸乙酯、丁酸甲酯、苯甲酸甲酯、苯甲酸乙酯)的生成,且保持了较高的醛类物质,经PCA分析发现1-MCP处理后的可食“红阳”猕猴桃可较长保持果实固有风味。因此,1-MCP处理可有效维持可食窗口期内的“红阳”猕猴桃果实中的货架品质,保持了果实的“青草”、“甜香”、“果香”香味,而0.5μL/L 1-MCP处理可对维持即食“红阳”猕猴桃的货架寿命和风味效果最佳。

To explore the effect of 1-methylcyclopropene(1-MCP)treatment on the shelf-life and flavor of kiwifruit,Hongyang kiwifruit was treated with 1-MCP(0,0.25,0.5μL/L)after ripening with 250μL/L ethylene and stored at 4℃for 14 days under cold-storage condition and 20℃for 7 days at room temperature on the shelf.The changes in physiological and quality indicators including rotting rate,hardness,solid-acid ratio,sensory evaluation,and aroma composition during fruit storage were analyzed in the present study.Moreover,principal component analysis(PCA)was also used to comprehensively evaluate the changes in the storage life on the shelf and flavor.Compared with the control group,1-MCP could effectively maintain the hardness and delay the decrease of the solid-acid ratio and sensory quality of kiwifruit during the edible window period.With the extension of storage time,compared with CK and 0.25μL/L 1-MCP treatment group,0.5μL/L 1-MCP treatment delayed the formation of esters(such as ethyl butyrate,methyl butyrate,methyl benzoate,and ethyl benzoate),and maintained higher aldehydes.PCA analysis showed that the flavor of 1-MCP treatment fruit had no negative impact during the edible window period.Therefore,1-MCP treatment could effectively maintain the shelf quality of Hongyang kiwifruit during the edible window period,and the aroma of‘green grass’,‘sweet’,and‘fruit’.0.5μL/L 1-MCP treatment is the best way to maintain the shelf life and flavor effect of instant Hongyang kiwifruit.