Science and Technology of Food Industry

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Volume 39 Issue 18
Sep.  2018
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DU Lin-xiao, ZHAO Xiao-min, LI Bin-bin, Yang yang, LI Dan, XIE Ji-yun, MA Nan, BAI You-qiang, FU Da-qi, LI Xue-wen. Effects of 1-MCP Treatment on Aroma Components and Quality of Korla Fragrant Pear Fruits during Shelf Life[J]. Science and Technology of Food Industry, 2018, 39(18): 230-237. DOI: 10.13386/j.issn1002-0306.2018.18.040
Citation: DU Lin-xiao, ZHAO Xiao-min, LI Bin-bin, Yang yang, LI Dan, XIE Ji-yun, MA Nan, BAI You-qiang, FU Da-qi, LI Xue-wen. Effects of 1-MCP Treatment on Aroma Components and Quality of Korla Fragrant Pear Fruits during Shelf Life[J]. Science and Technology of Food Industry, 2018, 39(18): 230-237. DOI: 10.13386/j.issn1002-0306.2018.18.040
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Effects of 1-MCP Treatment on Aroma Components and Quality of Korla Fragrant Pear Fruits during Shelf Life

  • 1. College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Urumqi 830052, China;

  • 2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

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  • Received Date: January 01, 2018
  • Available Online: November 16, 2020
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    • Abstract
  • The effects of 1-MCP treatment on the aroma component types and quality of Korla fragrant pear fruits during shelf life (22~25℃, and relative humidity of 80%~85%) were studied. The results showed that a total of 100 aroma components were detected in fruit with 1-MCP treated group and control group during the shelf life. Compared with shelf life of (210+3) d, the aroma components of 1.0 and 5.0 μL/L 1-MCP treatments increased 16, 15 and 14 kinds of aroma components, respectively, and 19, 14 and 7 types were added at (210+9) d. The aroma components that are suppressed during the shelf life were alcohols. Compared with shelf life (210+3) d, the relative content of fruit alcohols decreased by 90.26%, 96.48% and 91.41% in the 1.0, 5.0 μL/L 1-MCP treatment group and the control group when the shelf life was (210+9) d. The 1-MCP treatment could promote the volatilization of the aroma components of fruits, delay the decline of fruit Hue-angle, firmness and VC content, inhibit the increase of wax content, and prolong the shelf life quality. The change of aroma components was consistent with the result of quality analysis.
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