Effect of 1-MCP on the Ripening Process of ‘Xianghong’ Pears Based on the Electronic Nose Analysis

YAN Ziru; YUE Yingxiao; Zhao Jiangli; ZHAO Guoqun; LIU Jinlong; GUAN Junfeng

doi:10.13386/j.issn1002-0306.2020040311

Volume 42 Issue 4

Feb. 2021

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Science and Technology of Food Industry > 2021 > 42(4): 271-275,281. > DOI: 10.13386/j.issn1002-0306.2020040311

YAN Ziru, YUE Yingxiao, Zhao Jiangli, ZHAO Guoqun, LIU Jinlong, GUAN Junfeng. Effect of 1-MCP on the Ripening Process of ‘Xianghong’ Pears Based on the Electronic Nose Analysis[J]. Science and Technology of Food Industry, 2021, 42(4): 271-275,281. DOI: 10.13386/j.issn1002-0306.2020040311

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Effect of 1-MCP on the Ripening Process of ‘Xianghong’ Pears Based on the Electronic Nose Analysis

1. College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, China;
2. Institute of Genetics and Physiology, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China;
3. College of Life Science and Food Engineering, Hebei University of Engineering, Handan 056000, China

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Received Date: April 27, 2020
Available Online: March 01, 2021

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Abstract

Abstract

After being treated with 1-methylcyclopropene(1-MCP)(1.0 μL·L^-1),the respiration intensity and ethylene release rate of the ‘Xianghong’pears were measured during 10 days of storage. And meanwhile,the electronic nose was used to analyze the changes of volatile gas during storage. The results showed that compared with the control group,1-MCP treatment inhibited the respiration intensity and ethylene release rate of the fruit. The electronic nose could distinguish the volatile gas of the fruit at different storage periods. The volatile gas of fruit had obvious changes at day 6 and day 10. In the 1-MCP treatment group,there was a certain amount of overlap with the distribution of volatile gas at day 0,2,6 and 8. However,the distribution area of volatile gas was independent at day 4 and day 10. Linear discriminant analysis(LDA)could make the distribution area of fruit volatile gas more concentrated and improve the discrimination ability of fruit aromas. Loading analysis showed that the sensors W5S,W2W and W2S played a key role in distinguishing the volatile gas of fruit from different treatments. 1-MCP treatment significantly reduced the production of nitrogen oxides(W5S),organic sulfides and aromatic compounds(W2W),alcohols and some aromatic compounds(W2S). Overall,combined with electronic nose analysis,it was proved that 1-MCP significantly inhibited the production of ethylene and volatile gas,delaying the post-ripening process of ‘Xianghong’ pears.
- pear,
- 1-methylcyclopropene,
- ethylene,
- electric nose,
- volatile gas

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Effect of 1-MCP on the Ripening Process of ‘Xianghong’ Pears Based on the Electronic Nose Analysis