Effect of 1-Methylcyclopropene (1-MCP) Pretreatment on the Volatile Components of Chili Peppers during Low-Temperature Storage Analyzed by Gas Chromatography-Mass Spectrometry Combined with Electronic Nose

doi:10.7506/spkx1002-6630-201602042

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Effect of 1-Methylcyclopropene (1-MCP) Pretreatment on the Volatile Components of Chili Peppers during Low-Temperature Storage Analyzed by Gas Chromatography-Mass Spectrometry Combined with Electronic Nose

PAN Bingyan1, LU Xiaoxiang1,*, ZHANG Peng2, LI Jiangkuo2, CHEN Shaohui2

1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce,
Tianjin 300134, China; 2. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,
National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China

Online:2016-01-25 Published:2016-01-15
Contact: LU Xiaoxiang

Abstract

Abstract:

The aim of this study was to examine the effect of 1-methylcyclopropene (1-MCP) pretreatment on the volatile
components of chili peppers during storage. The volatile components of chili peppers during 10 ℃ storage were determined
and analyzed by using head space solid-phase microextraction and gas chromatography mass spectrometry (HS-SPMEGC-
MS) combined with the electronic (E) nose technology. A total of 52 volatile components were identified from the chili
peppers, mainly including aldehydes, alcohols and esters. Pretreatment of chili peppers with 1-MCP effectively delayed the
decline in aldehydes, esters and acids, also inhibited the increase in alcohols, hydrocarbons and other volatile components,
maintained good volatile composition and delayed the change in its flavor. The volatile components of chili peppers stored
at 10 ℃ were also measured by E-nose and analyzed using principal component analysis, loadings analysis and linear
discriminant analysis. The results obtained by E-nose and HS-SPME-GC-MS showed that 1-MCP treatment had substantial
effects on the composition of volatile components, which took place on days 15–35, in particular, significant changes were
observed on day 15, which represented the turning point for the freshness of chili pepper during 10 ℃ storage.

Key words: gas chromatography-mass spectrometry (GC-MS), electronic nose, chili peppers, 1-MCP treatment, volatile components

CLC Number:

TS255.7

PAN Bingyan, LU Xiaoxiang, ZHANG Peng, LI Jiangkuo, CHEN Shaohui. Effect of 1-Methylcyclopropene (1-MCP) Pretreatment on the Volatile Components of Chili Peppers during Low-Temperature Storage Analyzed by Gas Chromatography-Mass Spectrometry Combined with Electronic Nose[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201602042.

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Effect of 1-Methylcyclopropene (1-MCP) Pretreatment on the Volatile Components of Chili Peppers during Low-Temperature Storage Analyzed by Gas Chromatography-Mass Spectrometry Combined with Electronic Nose

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