Effects of 1-MCP Treatment on Esters, Amino Acids and Metabolism-Related Enzyme Activities in Nanguo Pear

Abstract

Abstract: The effect of 1-MCP treatment on esters, amino acids and metabolism-related enzyme activities (alcohol dehydrogenase, ADH; alcohol acyltransferase and, AAT; pyruvate decarboxylase, PDC) in Nanguo pear was investigated. The occurrence of the peak of relative ester content in 1-MCP treated samples was delayed by 15 d and the number of esters was decreased by 27.3% as compared with control samples (no 1-MCP treatment). Moreover, the total content of 15 amino acids was notably reduced in 1-MCP treated samples. 1-MCP treatment had an obvious inhibitory effect on the activities of AAT and PDC enzymes in Nanguo pear without dramatically affecting ADH activity. From these results, it can be seen that 1-MCP treatment has an impact on the synthesis of esters from amino acid as precursors in the normal metabolic course and therefore lighten the characteristic aroma of during postharvest ripening.

Key words: Nanguo pear, ester aroma, amino acid, alcohol acyltransferase, alcohol dehydrogenase, pyruvate decarboxylase

CLC Number:

TS255

References

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