Effect of 1-MCP Treatment Combined with Low-temperature Storage on the Volatile Components of Fragrant Pear (Pyrus sinkiangensis Yu) Fruit
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Abstract:
In this study, fragrant pear fruit (Pyrus sinkiangensis Yu) was taken as the research object, and the changes involatile composition of the pear fruits subjected to 1-methyl cyclo-propylene (1-MCP) treatment combined with low-temperature storage were analyzed bygas chromatography-mass spectrometry (GC-MS). The results showed that 1-MCP treatment combined with low-temperature storage had asignificant impacton the contents of volatile components in the fragrant pear fruits (P<0.05). Among which, the change in the content of ethyl acetate was particularly obvious. At the beginning of storage, the aldehyde content of fragrant pear fruit was the highest (32.43 µg/kg, accounting for 61.51% of the total volatile components), followed by esters (16.25 µg/kg, accounting for 30.82% of the total volatile components), with the contents of alcohols and terpenes beingrelatively low. With the extension of storage time, the content of aldehydes in fragrant pear fruits first increased then decreased, the contents of esters, alcohols and total volatile components continued to increase, though the content of terpenes changed insignificantly (P>0.05). At the last sampling time of storage, esters were the most abundant volatile components in pear fruits (1-MCP treatment group and control group: 77.32 µg/kg and 115.80 µg/kg, accounting for 54.38% and 68.27% of the total volatile components, respectively), with aldehydes being the second most abundant volatile components. In summary, 1-MCP treatment couldsignificantly inhibit the increase of esters, alcohols and total volatile components during the storage of pear fruits (P<0.05) and also delay the change of aldehydes, thereby prolonging the storage life of fragrant pears.
