PRINCIPAL COMPONENTS ANALYSIS OF INFLUENCE OF 1-MCP ON VOLATILE COMPOUNDS OF "OKUBAO" PEACH DURING COLD STORAGE

Changes of volatile compounds in Okubao peach(Prunus persica(L.) Batsch cv.Okubao)during postharvest storage at 8℃ were investigated using SPME-GC/MS.Principal components analysis(PCA) was applied to these complex GC/MS data of volatile compounds to facilitate differentiation and determine the biomarkers.A total of 26 volatile compounds were identified,and the major constituents were esters,aromatics,aldehydes,lactones and acetals.1-MCP treatment significantly delayed the release of aldehydes and lactones whereas promoted the production of alcohol significantly during the late period of storage.PCA showed that 2,2-diisopropyl-1,3-dioxolaneandbenzene,1,1′-(1,1,2,2-tetramethyl-1,2-ethanediyl)bis-was the volatile biomarker compound at 3d whereas ethanol,acetone,cyanoacetic acid at 16 d and 20 d.