| 1-MCP处理对库尔勒香梨货架期香气成分及品质的影响 |
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| 引用本文： | 杜林笑,赵晓敏,李斌斌,杨洋,李丹,谢季云,马楠,白友强,傅达奇,李学文.1-MCP处理对库尔勒香梨货架期香气成分及品质的影响[J].食品工业科技,2018,39(18):230-237. |
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| 作者姓名： | 杜林笑 赵晓敏 李斌斌 杨洋 李丹 谢季云 马楠 白友强 傅达奇 李学文 |
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| 作者单位： | 1. 新疆农业大学食品科学与药学学院, 新疆乌鲁木齐 830052;2. 中国农业大学食品科学与营养工程学院, 北京 100083 |
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| 基金项目： | 新疆农业大学与中国农业大学合作基金(2016D01A042)新疆自然科学基金项目(2015N012)新疆自治区研究生科研创新项目(XJGRI2017071)。 |
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| 摘 要： | 以库尔勒香梨为实材,研究1-甲基环丙烯(1-MCP)处理对库尔勒香梨果实在货架期(22~25 ℃、RH 80%~85%)期间香气成分的种类及品质的影响。结果表明:在货架期期间,1-MCP处理组和对照组香梨果实共检测出7类100种香气成分。与货架期(210+3) d相比,1.0、5.0 μL/L 1-MCP处理组和对照组果实在(210+6) d 时,香气成分分别增加了16种、15种、14种,在(210+9) d时分别增加了19种、14种、7种。在货架期期间受到抑制的香气成分为醇类,与货架期(210+3) d相比,货架期(210+9) d时,1.0、5.0 μL/L 1-MCP处理组和对照组果实醇类相对含量下降了90.26%、96.48%、91.41%。1-MCP处理可以促进香梨果实香气成分的挥发,延缓果实色度角、硬度和VC含量的下降,抑制蜡质含量的上升,延长货架期品质,香气成分变化与品质分析结果一致。
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| 关 键 词： | 库尔勒香梨 1-甲基环丙烯 货架期 香气成分 品质 |
| 收稿时间： | 2018-01-02 |
Effects of 1-MCP Treatment on Aroma Components and Quality of Korla Fragrant Pear Fruits during Shelf Life |
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| DU Lin-xiao,ZHAO Xiao-min,LI Bin-bin,Yang yang,LI Dan,XIE Ji-yun,MA Nan,BAI You-qiang,FU Da-qi,LI Xue-wen.Effects of 1-MCP Treatment on Aroma Components and Quality of Korla Fragrant Pear Fruits during Shelf Life[J].Science and Technology of Food Industry,2018,39(18):230-237. |
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| Authors: | DU Lin-xiao ZHAO Xiao-min LI Bin-bin Yang yang LI Dan XIE Ji-yun MA Nan BAI You-qiang FU Da-qi LI Xue-wen |
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| Affiliation: | 1. College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Urumqi 830052, China;2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | The effects of 1-MCP treatment on the aroma component types and quality of Korla fragrant pear fruits during shelf life (22~25℃, and relative humidity of 80%~85%) were studied. The results showed that a total of 100 aroma components were detected in fruit with 1-MCP treated group and control group during the shelf life. Compared with shelf life of (210+3) d, the aroma components of 1.0 and 5.0 μL/L 1-MCP treatments increased 16, 15 and 14 kinds of aroma components, respectively, and 19, 14 and 7 types were added at (210+9) d. The aroma components that are suppressed during the shelf life were alcohols. Compared with shelf life (210+3) d, the relative content of fruit alcohols decreased by 90.26%, 96.48% and 91.41% in the 1.0, 5.0 μL/L 1-MCP treatment group and the control group when the shelf life was (210+9) d. The 1-MCP treatment could promote the volatilization of the aroma components of fruits, delay the decline of fruit Hue-angle, firmness and VC content, inhibit the increase of wax content, and prolong the shelf life quality. The change of aroma components was consistent with the result of quality analysis. |
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