这项研究以库尔勒香梨为试材，采用顶空固相微萃取(SPME)结合气相色谱-质谱联用技术(GC-MS)，研究1-甲基环丙烯(1-MCP)处理对香梨果实在低温贮藏期间(-1.5 ℃~0 ℃、相对湿度90%~95%)香气成分和品质的影响。结果表明：在低温贮藏前期、贮藏中期和贮藏末期，香梨果实共检出73种香气成分，其中醇类（14种）、醛类（13种）、酸类（6种）、酯类（11种）、酮类（10种）、烷类（8种）。1-MCP处理减少贮藏前期和贮藏中期的香梨果实香气成分的种类，抑制香梨果实酯类、酮类、烯类、烷类和芳香族化合物的形成；促进贮藏中期和贮藏末期香梨果实醛类化合物的形成。在贮藏末期，1-MCP处理组比对照组香梨果实多了8种香气成分。1-MCP处理可以有助于香梨果实在低温贮藏期间的香气成分保持。延缓果实色度角、硬度和维生素C含量的下降，延长贮藏期间果实的品质。

The present study investigated the effect of 1-methylcyclopropene (1-MCP) treatment on the profile of aroma components and quality of Korla fragrant pear during a cold storage (-1.5 ℃~0 ℃; relative humidity: 90%~95%), using headspace solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 73 aroma components were identified during the early stage, middle and end of the cold storage, with 14 species of alcohols, 13 species of aldehydes, 6 species of acids, 11 species of esters, 10 species of ketones, and 8 species of alkanes. 1-MCP treatment reduced the types of aroma components from the fragrant pear, and suppressed the formation of esters, ketones, alkenes, alkanes, and aromatic compounds during the early and middle stages of the storage, whilst promoted The generation of aldehydes during the middle and late stages of the storage. At the end of the storage, the fruits with 1-MCP treatment had eight aroma compounds more than those without the treatment (the control group). 1-MCP treatment facilitated the retention of aroma components of pear during cold storage, and delayed the decline of fruit Hue-angle, firmness and vitamin C content, thus prolonging the fruit quality during the cold storage.

新疆自然科学基金项目（2015N012）；“十二五”农村领域国家科技计划课题（2011BAD27B01-02）；新疆自治区研究生科研创新项目（XJGRI2017071）