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当前位置: 首页 > 文章 > 1-MCP处理对‘南果梨’冷藏后货架期果实香气的影响 果树学报 2012 (4) 138-142
Position: Home > Articles > Effects of 1-MCP treatment on aroma components of 'Nanguo' pear during shelf life after cold storage Journal of Fruit Science 2012 (4) 138-142

1-MCP处理对‘南果梨’冷藏后货架期果实香气的影响

作  者：
纪淑娟;卜庆状;李江阔;张平
单  位：
沈阳农业大学食品学院;北京盈盛恒泰科技有限责任公司;国家农产品保鲜工程技术研究中心
关键词：
‘南果梨’;香气;1-甲基环丙烯(1-MCP);冷藏
摘  要：
【目的】为探索1-MCP处理对冷藏后常温条件下‘南果梨’香气变化的影响,【方法】在最佳食用期对不同处理果实的香气进行GC-MS分析。【结果】结果表明,1-MCP处理对‘南果梨’香气成分的种类数量有一定的影响,处理果实中检测到的香气成分较CK果实减少了5种,而且受到抑制的香气成分均为酯类物质;1-MCP处理果实香气物质的总生成量明显减少,仅为CK果实的42.05%;CK果实检出的香气物质中,酯类物质相对含量为68.11%,萜类为16.15%,醛类为9.01%,醇类为0.92%,1-MCP处理果实酯类物质的相对含量降低了4.39%,萜类降低了7.99%,醛类升高了4.34%,醇类升高了0.05%。【结论】1-MCP处理抑制了‘南果梨’冷藏后货架期果实香气的生成,致使果实香气变淡。
译  名：
Effects of 1-MCP treatment on aroma components of 'Nanguo' pear during shelf life after cold storage
作  者：
JI Shu-juan1,BU Qing-zhuang1,LI Jiang-kuo2,ZHANG Ping2(1College of Food Science,Shenyang Agricultural University,Shenyang,Liaoning 110161 China;2Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,National Engineering and Technology Research Center for Preservation of Agricultural Products,Tianjin 300384 China)
关键词：
'Nanguo' pear;Aroma component;1-methylcyclopropene(1-MCP);Cold storage
摘  要：
【Objective】 The effects of 1-MCP treatment on aroma components of 'Nanguo' pear during shelf life after cold storage for 70 days were studied.【Method】 The changes of flesh firmness were determined,and the fruits tasted best on the 5th and 20th day of ripening period after cold storage for CK and 1-MCP treatment respectively.【Result】 The results of aroma analysis showed that 1-MCP treatment had effect on the type of aroma components,compared with CK,5 kinds of aroma compounds were not detected,and all of them were esters.The total quantity of aroma compounds in pear treated with 1-MCP was only 42.05% of CK.In untreated pear fruit,the relative quantity of esters,terpenes,aldehydes and alcohols was 68.11%,16.15%,9.01% and 0.92%,respectively.But in treated fruit,the relative quantity of esters and terpenes decreased by 4.39% and 7.99%,respectively,whereas the relative quantity of aldehydes and alcohol increased by 4.34% and 0.05%,respectively.【Conclusion】 The results suggested that the treatment of 1-MCP inhibited the production of aroma compounds in 'Nanguo' pear;which resulted in the weaker fragrance of fruit.

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