1-Methylcyclopropene Treatment benefits the Retention of the Aroma Components and Quality of Korla Fragrant Pear during Postharvest Storage
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Abstract:
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.
