关键词: &lsquo, 亚特&rsquo, 猕猴桃, 1-甲基环丙烯, 固相微萃取-气相色谱-质谱联用, 电子鼻, 香气

Abstract:

In order to understand the effects of 1-methylcyclopene (1-MCP) treatments at different concentrations (0.2,
0.6, and 1.0 μL/L) on the aroma components in ‘Yate’ kiwifruit, the aroma compounds were detected by solid phase
microextraction coupled to gas chromatography-mass spectrometry (SPME-GC-MS) and electronic nose (e-nose). A total
of 45 aroma components were detected from ‘Yate’ kiwifruit, among which, hexanal, (E)-2-hexenal, ethyl butyrate, and
1-octene-3-alcohol made a larger contribution to the aroma. The total content of aroma compounds in kiwifruit was reduced
by 1-MCP treatment. Among three concentrations tested, 0.6 μL/L 1-MCP treatment led to the highest total content of aroma
compounds. The results of e-nose showed that there were differences in the aroma characteristics of the fruit between control
and different concentrations of 1-MCP treatments, which could be completely discriminated using principal component
analysis (PCA). In conclusion, while 1-MCP treatment is not recommended from the perspective of retaining aroma, given
its weakest impact on the aroma and its effectiveness in prolonging the storage period and shelf life, 1-MCP at 0.6 μL/L is
suggested to be used to treat ‘Yate’ kiwifruit.

Key words: ‘Yate&rsquo, kiwifruit, 1-methylcyclopropene, solid phase microextraction combined with gas chromatography-mass spectrometry, electronic nose, aroma