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Effect of 1-MCP Treatment on Fruit Aroma Components in Nanguo Pears during Storage at 20 ℃

Tiechun Li

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Abstract

The fruit aroma components of Nanguo pears with 1-methylcyclopropene (1-MCP) treatment during storage at 20 ℃ were determined by solid phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Results showed that the release of fruit aroma components had close correlation with fruit post-ripening degree, which exhibited a trend of initial increase and final decrease. The 1-MCP treatment could extend the shelf life time of Nanguo pears during storage at 20 ℃, while reduced the quantity of fruit aroma components. Compared with the fruits without 1-MCP treatment, the quantity of total fruit aroma components and esters aroma components decreased by 27.8 % and 31.3%, respectively.

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What this paper is about

The fruit aroma components of Nanguo pears with 1-methylcyclopropene (1-MCP) treatment during storage at 20 ℃ were determined by solid phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Results showed that the release of fruit aroma components had close correlation with fruit post-ripening degree, which exhibited a trend of initial increase and final decrease. The 1-MCP treatment could extend the shelf life time of Nanguo pears during storage at 20 ℃, while reduced the quantity of fruit aroma components. Compared with the fruits without 1-MCP treatment, the quantity of total fruit aroma components and esters aroma components decreased by 27.8 % and 31.3%, respectively.

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Available abstract

The fruit aroma components of Nanguo pears with 1-methylcyclopropene (1-MCP) treatment during storage at 20 ℃ were determined by solid phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Results showed that the release of fruit aroma components had close correlation with fruit post-ripening degree, which exhibited a trend of initial increase and final decrease. The 1-MCP treatment could extend the shelf life time of Nanguo pears during storage at 20 ℃, while reduced the quantity of fruit aroma components. Compared with the fruits without 1-MCP treatment, the quantity of total fruit aroma components and esters aroma components decreased by 27.8 % and 31.3%, respectively.

Key concepts: Aroma, Ripening, Chemistry, Extraction (chemistry), Food science, Shelf life, Gas chromatography–mass spectrometry, Horticulture

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Effect of 1-MCP Treatment on Fruit Aroma Components in Nanguo Pears during Storage at 20 ℃ — Research Paper | ScholarLens