Effects of Different Treatments on the Content of Esters and the Key Enzymes for Ethylene Synthesis in Refrigerated Nanguo Pear Pretreated with 1-MCP

doi:10.7506/spkx1002-6630-201324059

Abstract

Abstract:

After 1-MCP pretreatment and subsequent refrigerated storage for 3 months, Nanguo pear fruits (Pyrus
ussuriensis Maxim) were immediately treated with either ethephon, salicylic acid or methyl jasmonate (MeJA) to investigate
their effects on the content of esters and the activities of 1-amino cyclopropane-1-carboxylic acid syntheses (ACS) and
1-aminocyclopr opane-1-carboxylic acid oxidase (ACO) during shelf-life storage at ambient temperature. Results showed
that the relative contents of ethyl acetate, butanoic acid ethyl ester, hexanoic acid ethyl ester, acetic acid hexyl ester,
hexanoic acid hexyl ester，butanoic acid hexyl ester, and acetic acid heptyl ester in the fruit treated with ethephon were
significantly higher than those in the control fruit. ACS activity in the fruits treated with respectively ethephon and salicylic
acid were significantly higher than that in the control fruit whereas MeJA had no obvious effects on ACS activity. The
effects of ethephon, salicylic acid and MeJA on ACO activity were not significant compared to the control fruit. Based on
the results of this experiment, it can be seen that the treatment with ethephon can effectively increase ACS activity and ester
contents in Nanguo pear pre-treated with 1-MCP and stored for 3 months, leading to heavier aroma of the fruit.

Key words: Nanguo pear, ethephon, salicylic acid, methyl jasmonate, aroma, 1-amino cyclopropane-1-carboxylic acid syntheses (ACS), 1-aminocyclopr opane-1-carboxylic acid oxidase (ACO)

ZHANG Li-ping，JI Shu-juan. Effects of Different Treatments on the Content of Esters and the Key Enzymes for Ethylene Synthesis in Refrigerated Nanguo Pear Pretreated with 1-MCP[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201324059.

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Effects of Different Treatments on the Content of Esters and the Key Enzymes for Ethylene Synthesis in Refrigerated Nanguo Pear Pretreated with 1-MCP

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