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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. 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

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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

CLC Number: