气体乙烯催熟凯特芒过程中品质和挥发性成分的变化

Changes in Quality Traits and Volatile Compounds of Kiett Mango During Ethylene-induced Ripening

摘要:

乙烯催熟是一种高效的芒果催熟方法，乙烯利是常用的催熟剂，但采用气体乙烯作为催熟剂在近年来鲜少研究。本研究以凯特芒为实验材料，分别置于100 ppm乙烯气调箱处理48 h和无乙烯气体处理的环境中，定期取样，研究其对果实硬度、可溶性固形物含量、淀粉含量、呼吸强度、丙二醛、过氧化物酶活性、色泽变化和挥发性成分的影响，结果表明，与对照组相比，乙烯气体处理可显著调控凯特芒采后生理与品质变化：能够使果实色泽快速转黄，果肉颜色迅速由亮转暗；在4 d时，果实硬度显著降低，比对照组降低70.44%（P<0.05），在6 d时处理组可溶性固形物含量较对照组显著提升12.14%（P<0.05），在8 d时，淀粉含量比对照组显著降低8.8%，同时加速丙二醛的累积；电子鼻结果显示乙烯处理组芒果在4 d和8 d时有机硫化物、甲基类化合物及氮氧化合物含量高于对照组，在第4 d时对照组其芳香-烷基型化合物含量较高，能够有效区分不同处理凯特芒风味差异。可见，乙烯气体处理可加速芒果采后成熟，提升芒果品质，为四川凯特芒的采后催熟和保鲜提供了科学依据和技术参考。

Abstract:

Ethylene-induced ripening represents a highly efficient strategy for mango postharvest ripening. Although ethephon is widely adopted as a conventional ripening agent, research pertaining to gaseous ethylene for this application has remained scarce in recent years. Keitt mangoes were used as experimental materials. One group was treated in an atmosphere-controlled chamber with 100 ppm ethylene for 48 hours and then removed, and the other (control group) was maintained in an ethylene-free environment. Samples were collected regularly to investigate the effects on fruit firmness, soluble solids content (SSC), starch content, respiratory rate, malondialdehyde (MDA) content, peroxidase (POD) activity, color changes, and volatile compounds. The results demonstrated that, in comparison with the control group, ethylene gas treatment exerted a significant regulatory effect on the postharvest physiology and quality attributes of Keitt mangoes. Specifically, it expedited the rapid yellowing of the fruit peel and the quick darkening of the flesh color. On the 4th day of storage, the fruit firmness decreased remarkably by 70.44% relative to the control group (P<0.05). On the 6th day, the soluble solid content (SSC) of the treated group was significantly 12.14% higher than that of the control group (P<0.05). On the 8th day, the starch content of the treated group was notably 8.8% lower than that of the control group. Electronic nose analysis showed that higher contents of organosulfur compounds, methyl-containing compounds, and nitrogen oxides were detected in the ethylene-treated group at 4 and 8 days, while the control group had a higher content of aromatic-alkyl compounds at 4 days, which enabled effective distinction of flavor differences between the two groups. These results indicate that ethylene gas treatment can accelerate the postharvest ripening of Keitt mangoes and improve fruit quality, providing a scientific basis and technical reference for the postharvest ripening and preservation of Sichuan Keitt mangoes.