Effect of 1-MCP Treatment on Postharvest Storage Quality of Fig Fruit

With the experimental material of ‘Branswick’ and ‘Masiyitaofen’ fig, the effects of 1-MCP (1.5 μL·L⁻¹) treatment on fruit color, hardness, weight loss rate, titratable acid, total soluble solid and respiratory intensity of fig fruit during shelf life at （2±1）℃ (RH 90%~100%) were studied. In addition, the effects of 1-MCP on relative content and type of volatile components of postharvest fig were analyzed by gas chromatography-mass spectrometry (GC-MS). Compared with the control group, 1-MCP fumigation treatment effectively maintained bright color of fruit peel, delayed the decrease of hardness of fruits, titratable acid and total soluble solid. The 1-MCP treatment had no significant difference in the inhibition effect on weight loss rate of the two varieties, but had a more obvious delayed effect on the respiratory peak of 'Masitovine'. Fresh ‘Branswick’ and ‘Masiyitaofen’ fruits were respectively detected eighteen volatile compounds categorized into four different chemical classes, and thirty-five compounds into five classes. Aldehydes were the main volatile compounds in two varieties of figs. After fumigation of 1-MCP, the production of aldehydes including hexanal, 2-hexenal, heptaldehyde, and phenylacetaldehyde of ‘Branswick’ and hexanal, 2-hexenal and nonanal of ‘Masiyitaofen’ fig fruits were significantly stimulated.