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

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.