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中国精品科技期刊2020
孟祥春,黄泽鹏,凡超,等. 1-MCP对黄金百香果贮藏品质及风味变化的影响[J]. 食品工业科技,2021,42(8):277−281. doi: 10.13386/j.issn1002-0306.2020070255.
引用本文: 孟祥春,黄泽鹏,凡超,等. 1-MCP对黄金百香果贮藏品质及风味变化的影响[J]. 食品工业科技,2021,42(8):277−281. doi: 10.13386/j.issn1002-0306.2020070255.
MENG Xiangchun, HUANG Zepeng, FAN Chao, et al. Effect of 1-MCP on Storage Quality and Volatiles Variations in Gold Passion Fruit[J]. Science and Technology of Food Industry, 2021, 42(8): 277−281. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070255.
Citation: MENG Xiangchun, HUANG Zepeng, FAN Chao, et al. Effect of 1-MCP on Storage Quality and Volatiles Variations in Gold Passion Fruit[J]. Science and Technology of Food Industry, 2021, 42(8): 277−281. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070255.

1-MCP对黄金百香果贮藏品质及风味变化的影响

Effect of 1-MCP on Storage Quality and Volatiles Variations in Gold Passion Fruit

  • 摘要: 为明确1-甲基环丙烯(1-MCP)对百香果采后品质及风味变化的影响,果实采后用1-MCP(0.8 μL·L−1,12 h)处理后,评测常温贮藏过程中果面色泽、果汁糖酸和维生素C(VC)含量变化,并采用气相色谱-离子迁移谱联用(Gas Chromatography-Ion Mobility Spectrometry, GC-IMS)技术分析挥发性风味组分差异。结果表明,1-MCP处理后常温贮藏4 d可延缓果面色泽转黄,对果实可溶性固形物(TSS)无显著影响,一定程度上提高了可滴定酸(TA)含量,而对VC含量的影响在不同贮藏期略有不同。1-MCP处理的果实常温贮藏4 d挥发性风味组分种类和含量均显著降低,包含GC-IMS检测出的35种已知和11种未知化合物,1-MCP处理的黄金百香果风味接近与刚采摘及常温贮藏2 d的果实。

     

    Abstract: In order to confirm the effects of 1-Methylcyclopropene (1-MCP) on quality and volatiles change of passion fruit, gold passion fruit were treated with 1-MCP (800 μL·L−1 for 12 h) and storage under normal temperature. Outer appearance, internal quality and the volatile flavor compound by GC-IMS (Gas Chromatography-Ion Mobility Spectrometry) technology were observed and measured. Results showed that after 1-MCP treatment and under normal storage for 4 d, pericarp yellowing was dramatically retarded. No significant change of TSS (Total Soluble Solid) was found with control and 1-MCP treated fruit, while a slightly high content of TA (Titratable Acid) in 1-MCP treated fruits, and VC (Vitamin C) content was differently affected under different storage time. Production of most volatile components was severely lowered in quantity and content by 1-MCP treatment after for 4 d storage, including 35 kinds of identified compound and 11 kinds of unknown volatile substances detected by GC-IMS. Aroma patterns of 1-MCP treated fruits was closed to those harvested and after 2 d normal storage.

     

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