1-MCP处理对库尔勒香梨货架期香气成分及品质的影响

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V_C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。

Effects of 1-MCP Treatment on Aroma Components and Quality of Korla Fragrant Pear Fruits during Shelf Life

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 V_C 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.