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

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 V_C (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.