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当前位置: 首页 > 文章 > 1-MCP处理对“早红考密斯”贮藏后货架期品质及香气组分的影响 食品科学 2014,35 (20) 296-300
Position: Home > Articles > Effect of 1-Methylcyclopropene on Main Fruit Quality Traits and Aroma Components of “Early Red Comice” at Shelf Life after Storage FOOD SCIENCE 2014,35 (20) 296-300

1-MCP处理对“早红考密斯”贮藏后货架期品质及香气组分的影响

作  者：
王传增;董飞;孙家正;季静;张雪丹;王丹;王超;王淑贞
单  位：
山东省果树研究所;山东种业集团股份有限公司;山东农业大学作物生物学国家重点实验室
关键词：
西洋梨;1-甲基环丙烯;香气成分;固相微萃取与气相色谱-质谱联用技术;品质
摘  要：
利用固相微萃取(solid phase micro extraction,SPME)与气相色谱-质谱(gas chromatograph-mass spectrometer,GC-MS)联用技术,分析西洋梨"早红考密斯"不同用量1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理0℃贮藏后货架期7 d的果实香气成分并对主要贮藏品质指标进行调查,旨在为西洋梨贮藏保鲜提供基本理论依据。结果表明:3个处理条件下(1-MCP 0.5、1.0μL/L和对照)果实中共鉴定7类62种香气成分,其中酯类32种(占总香气成分51.6%);酯类组分是各处理中组分数和香气含量最大的香气类别;1.0μL/L 1-MCP处理条件下果实的香气成分种类数、独有香气组分数、特征香气成分的香气值总和、酯类和萜烯类含量及香气总含量均明显高于另两个处理;1.0μL/L 1-MCP处理条件下果实硬度和腐烂率均显著低于另两个处理,官能评价与香气分析、品质调查结果一致。
译  名：
Effect of 1-Methylcyclopropene on Main Fruit Quality Traits and Aroma Components of “Early Red Comice” at Shelf Life after Storage
作  者：
WANG Chuan-zeng;DONG Fei;SUN Jia-zheng;JI Jing;ZHANG Xue-dan;WANG Dan;WANG Chao;WANG Shu-zhen;Shandong Institute of Pomology;Shandong Seed Group Co. Ltd.;State Key Laboratory of Crop Biology, Shandong Agricultural University;
关键词：
Pyrus communis L.;;1-methylcyclopropene;;aroma components;;SPME-GC-MS;;quality traits
摘  要：
The aim of this experiment was to analyze the fruit volatiles and the main fruit quality traits of "Early Red Comice" pear fruits treated with 1-methylcyclopropene(1-MCP) at different concentrations: 0.5, 1.0 μL/L and control(0 μL/L) on the seventh day of shelf life after storage at 0 ℃. The volatile components were identified using solid phase microextraction(SPME) and gas chromatography-mass spectrometry(GC-MS). The results showed that: 1) 62 compounds, categorized into seven different chemical classes, were detected in the mature fruits with 3 different treatments, including 32 esters as the most abundant compounds(accounting for 51.6% of the total aroma compounds) and less than 32 compounds from six other classes each; 2) the number and amount of total volatiles, the number and total amount of unique aroma components, and the amounts of ester and terpenes in the 1.0 μL/L 1-MCP treatment were significantly higher than in the other treatments; 3) markedly lower firmness and decay incidence were observed by using 1.0 μL/L 1-MCP treatment. Furthermore, we found that the results of volatile composition and fruit quality traits were consistent with sensory evaluation.

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