1-MCP对葡萄货架期间品质及挥发性物质的影响

doi:10.7506/spkx1002-6630-201520050

食品科学

1-MCP对葡萄货架期间品质及挥发性物质的影响

颜廷才1，邵丹1，李江阔2,*，张鹏2，陈绍慧2

1.沈阳农业大学食品学院，辽宁沈阳 110866；2.国家农产品保鲜工程技术研究中心（天津），
天津市农产品采后生理与贮藏保鲜重点实验室，天津 300384

出版日期:2015-10-25 发布日期:2015-10-20
通讯作者: 李江阔
基金资助:
“十二五”国家科技支撑计划项目（2012BAD38B01）

Effects of 1-MCP on Quality and Volatile Components of Grapes during Shelf Life

YAN Tingcai1, SHAO Dan1, LI Jiangkuo2,*, ZHANG Peng2, CHEN Shaohui2

1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
2. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,
National Engineering and Technology Research Center for Preservation of Agriculture Products (Tianjin), Tianjin 300384, China

Online:2015-10-25 Published:2015-10-20
Contact: LI Jiangkuo

摘要/Abstract

摘要：

为提高葡萄的保鲜效果，以4 个葡萄品种为试材，通过测定其落粒率、VC含量和可溶固形物含量等指标，并采用气相色谱-质谱联用技术测定其挥发性物质，研究1-甲基环丙烯（1-methylcyclopne，1-MCP）对葡萄货架品质特性及主要挥发性物质的影响。结果表明：1-MCP处理可以显著抑制4 个品种葡萄果实落粒率和腐烂率的下降，保持果实的新鲜度。与对照相比，1-MCP处理可以减缓可溶性固形物含量的波动，同时可以保持可滴定酸含量的稳定性，有效抑制4 个品种葡萄果实硬度的下降，在贮藏前期可以有效抑制VC含量的下降，但后期作用效果不明显。4 个品种葡萄成熟果实中的挥发性物质主要成分为醇类、醛类和酯类。货架期间，与对照组相比，处理组主要挥发性物质波动小，整体风味优于对照组。

关键词: 1-甲基环丙烯, 葡萄, 品质, 挥发性物质

Abstract:

For improved preservation of grapes, the effects of 1-methylcyclopropene (1-MCP) treatment on quality and
major volatile components of grapes during shelf life were comparatively evaluated. Decay rate, vitamin C content and
soluble solid content were measured and the volatile components were analyzed by gas chromatography-mass spectrometry
(GS-MS). The decay rate and shattering rate of grapes were remarkably delayed by 1-MCP treatment as compared to control.
The soluble solid content and titratable acidity were well maintained by 1-MCP treatment. 1-MCP treatment also retarded
the reduction in firmness. During the early stage of the shelf life, 1-MCP treatment controlled the reduction in vitamin C
content, but had no effect during the late stage. The volatile substances of four varieties of grapes were mainly alcohols,
aldehyde and esters. The overall flavor of 1-MCP treatment was better than that of the control group during storage and 1-MCP
treatment resulted in smaller changes in overall flavor than the control group.

Key words: 1-methylcyclone (1-MCP), grape, quality, volatile substances

中图分类号:

TS255.3

颜廷才，邵丹，李江阔，张鹏，陈绍慧. 1-MCP对葡萄货架期间品质及挥发性物质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201520050.

YAN Tingcai1, SHAO Dan1, LI Jiangkuo2,*, ZHANG Peng2, CHEN Shaohui2. Effects of 1-MCP on Quality and Volatile Components of Grapes during Shelf Life[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201520050.

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1-MCP对葡萄货架期间品质及挥发性物质的影响

Effects of 1-MCP on Quality and Volatile Components of Grapes during Shelf Life

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