1-MCP处理结合低温贮藏对香梨果实挥发性成分的影响

Effect of 1-MCP Treatment Combined with Low-temperature Storage on the Volatile Compounds of Fragrant Pear (Pyrus Sinkiangensis Yu) Fruit

摘要:

本文以库尔勒香梨为研究对象，通过1-甲基环丙烯（1-Methylcyclopropene, 1-MCP）处理结合低温贮藏，采用气相色谱-质谱联用（Gas Chromatography-Mass Spectrometry, GC-MS）技术分析其挥发性成分的变化。结果发现，采用1-MCP处理结合低温贮藏对香梨果实中挥发性成分的含量影响显著（p＜0.05），其中乙酸乙酯的含量变化尤为明显。贮藏初期，香梨果实中醛类含量最高，为32.43 μg/kg，占总挥发性成分的61.51%，其次为酯类，为16.25 μg/kg，占总挥发性成分的30.82%；而醇类和萜烯类含量相对较低。随着贮藏时间延长，香梨果实中醛类先增加后降低，酯类、醇类和总挥发性成分持续增加，而萜烯类的变化不显著（p＞0.05）。在贮藏最后一次取样时，酯类为香梨果实中含量最高的挥发性成分，1-MCP处理和对照组中的酯类分别为77.32 μg/kg和115.80 μg/kg，分别占总挥发性成分的54.38%和68.27%，而醛类成为了含量第二的挥发性成分。综上，采用1-MCP处理能够显著抑制香梨贮藏过程中酯类、醇类及总挥发性成分的增加（p＜0.05），同时也会延缓醛类的变化趋势，从而延长香梨的贮藏期。

Abstract:

In this paper, the changes of volatile composition were analyzed by 1-methyl cyclo-propylene (1-Methylcyclopropene, 1-MCP) treatment (Gas Chromatography-Mass Spectrometry, GC-MS). The results showed that 1-MCP treatment combined with low-temperature storage had significant effects on the content of volatile components in fragrant pear fruits (p<0.05). Among them, the content of ethyl acetate change is particularly obvious. At the beginning of storage, the aldehyde content of fragrant pear fruit was the highest, at 32.43 μg/kg, accounting for 61.51 % of the total volatile components, followed by esters, at 16.25 μg/kg, accounting for 30.82 % of the total volatile components; while the content of alcohols and terpenes was relatively low. Aldehydes first increased and then decreased in pear fruits with the extension of storage time, while esters, alcohols and total volatile components continued to increase, but terpenes had no significant changes (p>0.05). At the last sampling of storage, esters were the most volatile components in pear fruits. Esters in 1-MCP treatment and control group were 77.32 μg/kg and 115.80 μg/kg, accounting for 54.38 % and 68.27 % of the total volatile components, respectively, while aldehydes became the second volatile components. In summary, 1-MCP treatment could significantly inhibit the increase of esters, alcohols and total volatile components during the storage of pear fruits (p<0.05), it also delays the change trend of aldehydes to prolong the storage life.