Effect of 1-MCP on the Ripening Process of ‘Xianghong’ Pears Based on the Electronic Nose Analysis
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摘要: 香红’梨经1-甲基环丙烯（1-Methylcyclopropene，1-MCP）（1.0 μL·L-1）处理后，测定贮藏期（10 d）内果实的呼吸强度、乙烯释放速率变化，同时利用电子鼻对贮藏期内的果实挥发性气体变化进行分析。结果表明：与对照组相比，1-MCP处理抑制果实的呼吸强度和乙烯释放速率。电子鼻能区分对照组不同贮藏时期的果实挥发性气体，其中6、10 d的果实挥发性气体分别有明显变化。1-MCP处理组0、2、6、8 d的果实挥发性气体的响应值分布存在部分交叉，而4、10 d的挥发性气体分布区域相对独立。线性判别分析（linear discriminant analysis，LDA）结果中果实挥发性气体的分布区域更加集中，更能说明不同贮藏时期果实挥发性气体的分布情况。载荷（Loading）分析表明W5S、W2W和W2S三个传感器对区别不同处理的果实挥发性气体发挥了关键作用，1-MCP处理明显减少氮氧化合物（W5S）、有机硫化物和芳香族化合物（W2W）、醇类和部分芳香族化合物（W2S）三类物质的生成。总之，结合电子鼻分析，证明1-MCP明显抑制香红梨果实乙烯和部分挥发性气体的生成，因而延缓果实后熟进程。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.
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Keywords:
- pear /
- 1-methylcyclopropene /
- ethylene /
- electric nose /
- volatile gas
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