Abstract: The effect of 1-MCP treatment on the aroma composition of kiwifruits (A.chinensis cv. Hongyang) during cold storage was investigated by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Totally 92 kind of aroma components were detected, including alcohols, aldehydes, esters, ketones and hydrocarbons. The varieties of alcohols, aldehydes, esters and ketones revealed an initial increase and a final decrease. The change trend of ketone and alcohols contents was similar with that of the varieties. The relative content of ketones in 1-MCP-treated kiwifruits was obviously lower than that in the control, and the relative content of alcohols was higher than that in the control during the later stage of storage. The relative content of aldehydes revealed an increase trend and hydrocarbons revealed a decrease trend during the storage. The changes in the varieties of aroma components in kiwifruits were not always consistent with those in their contents during the whole storage period. The varieties and relative contents of aromatic compounds in the control and 1-MCP-treated kiwifruits had significant differences during the storage period. 1-MCP treatment could inhibit the production of esters in kiwifruits during the whole storage period and also result in the accumulation of alcohols and aldehydes in the later stage of storage, thus affecting the sensory quality of kiwifruits.

Key words: 1-MCP, Hongyang kiwifruit, aroma composition, storage