Effect of Different Concentrations of Ethephon on Aroma and Key Enzymes Related to Aroma Formation in 1-MCP-Treated Nanguo Pear after Refrigerated Storage

doi:10.7506/spkx1002-6630-201310065

Abstract

Abstract:

After post-harvest 1-MCP treatment and subsequent storage at (0 ± 0.5) ℃ for 5 months, Nanguo pear fruits
were immersed in ethephon solutions of different concentrations and then exposed to normal temperature conditions in order
to investigate changes in the activities of key enzymes of fatty acid metabolism pathways, lipoxygenase (LOX), hydrogen
peroxide repressible enzyme (HPL), alcohol dehydrogenase (ADH) and alcohol acyltransferaseand (AAT), and explore the
mechanism of action of exogenous ethylene on the metabolism of aroma compounds in Nanguo pear to provide a theoretical
guideline to apply 1-MCP and exogenous ethylene for Nanguo pear storage and preservation. Post-harvest treatment of
Nanguo pears with 0.75 μ/L 1-MCP for 24 h started on the same day after harvesting, followed by 7 d of storage at normal
temperature. After subsequent cold storage for 5 months, the Nanguo pears were treated with ethephon solutions of different
concentrations (2, 4, 6 mmol/L and 8 mmol/L) for 2 min. The results showed that 2 mmol/L exogenous ethylene treatment
exhibited lower relative contents of acetic acid heptyl ester and heptanoic acid ethyl ester but remarkably higher relative
contents of ethyl acetate, butanoic acid ethyl ester, hexanoic acid ethyl ester, acetic acid hexyl ester and benzeneacetic acid
ethyl ester than control group. During a shelf life of 28 d after 1-MCP treatment, the activities of LOX, HPL and AAT in 2 mmol/L 1-MCP
group were always higher than in three other concentration groups and control group. Almost no differences in ADH activity
were observed among control group and 1-MCP treatments at different concentrations. From these findings we conclude that
treatment with 2 mmol/L exogenous ethylene can increase the activities of LOX, HPL and AAT and accordingly improve
the aroma quality of Nanguo pear during shelf life after cold storage.

Key words: Nanguo pear, exogenous ethylene, LOX, HPL, ADH, AAT

CLC Number:

TS255.3

ZHANG Li-ping，JI Shu-juan. Effect of Different Concentrations of Ethephon on Aroma and Key Enzymes Related to Aroma Formation in 1-MCP-Treated Nanguo Pear after Refrigerated Storage[J]. FOOD SCIENCE, 2013, 34(10): 294-298.

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