Effect of 1-MCP Treatment on Fruit Aroma Components in Nanguo Pears during Storage at 20 ℃

doi:10.7506/spkx1002-6630-201022107

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 477-479.doi: 10.7506/spkx1002-6630-201022107

• Packaging & Storage • Previous Articles Next Articles

Effect of 1-MCP Treatment on Fruit Aroma Components in Nanguo Pears during Storage at 20 ℃

DONG Ping1,2，XIN Guang1,2,*，ZHANG Bo2，FENG Fan1,2，LI Tie-chun2

(1. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China；
2. Department of Chemistry, Anshan Normal University, Anshan 114005, China)

Received:2010-03-25 Revised:2010-09-16 Online:2010-11-25 Published:2010-12-29
Contact: XIN Guang E-mail:xguang212@163.com

Abstract

Abstract:

The fruit aroma components of Nanguo pears with 1-methylcyclopropene (1-MCP) treatment during storage at 20℃ were determined by solid phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Results showed that the release of fruit aroma components had close correlation with fruit post-ripening degree, which exhibited a trend of initial increase and final decrease. The 1-MCP treatment could extend the shelf life time of Nanguo pears during storage at 20℃, while reduced the quantity of fruit aroma components. Compared with the fruits without 1-MCP treatment, the quantity of total fruit aroma components and esters aroma components decreased by 27.8 % and 31.3%, respectively.

Key words: Nanguo pear, fruit aroma component, 1-methylcyclopropene (1-MCP) treatment, solid phase microextraction(SPME), gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS255.3

DONG Ping1,2，XIN Guang1,2,*，ZHANG Bo2，FENG Fan1,2，LI Tie-chun2. Effect of 1-MCP Treatment on Fruit Aroma Components in Nanguo Pears during Storage at 20 ℃[J]. FOOD SCIENCE, 2010, 31(22): 477-479.

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Effect of 1-MCP Treatment on Fruit Aroma Components in Nanguo Pears during Storage at 20 ℃

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