Abstract:

Effects of 1-MCP (1 μL/L) in combination with different concentrations of natamycin (0, 400, 800, and 1 200 mg/L)
on storage quality and aroma substances of Fuji apples during shelf life after cold storage were studied. The results showed
that compared with the control group, 1-MCP combined with natamycin was more effective in slowing down weight loss and
the decrease of hardness, maintaining the contents of fruit vitamin C, titratable acidity and total soluble solids in Fuji apples,
and the effect of 800 mg/L natamycin treatment was better than other treatments. The main characteristic aroma components
included hexanal, (E)-2-hexenal, 2-methyl butyl acetate, hexyl acetate and hexano. The types of aroma substances in Fuji
apple with different treatments were different, and the composition and relative amounts of aroma substances changed during
shelf life. The contents of alcohols in Fuji apple with four treatments were reduced while the contents of esters and aldehydes
and the total content of aroma substances in the control group and the 1 200 mg/L natamycin group were increased. The
content of esters in the 400 mg/L natamycin group was increased whereas it was decreased in the 800 m/L natamycin group
and the total content of aroma substances was slightly reduced. The changing patterns were generally consistent with the
results of physicochemical analysis.

Key words: Fuji apples, natamycin, shelf quality, aroma substances