Multivariate Analysis of the Effect of 1-Methylcyclopropene (1-MCP) on Non-Volatile Flavor Compounds in Plum Fruits during Postharvest Ripening

Abstract

Abstract: In the present study, the effect of 1-methylcyclopropene (1-MCP) on non-volatile flavor compounds in post-harvest
Blackamber, plum during storage at 20 ℃ was explored by using principal component analysis (PCA), correlation analysis, partial least squares regression (PLSR) and path coefficient analysis. The results showed that the major non-volatile compounds in Blackamber, plum fruits were D-fructose, D-glucose, sucrose, sorbitol and malic acid. The level of D-fructose was higher at harvest period and the early stage of storage, and the release of sucrose was higher at the later stage of storage. 1-MCP treatment inhibited the transformation of sucrose to D-fructose and D-glucose, and delayed the decrease of SSC. At the same time, 1-MCP treatment induced the decrease of malic acid, citric acid and L-aspartic acid and the consequent increase of pH in plum fruits. PLSR and path analysis showed that sensory sweetness/sourness ratio was correlated strongly in a positive manner with sucrose or sorbitol and was affected mainly by sucrose as a result of its indirect effect on sorbitol, D-fructose and malic acid. Moreover, a high positive correlation between acidity and sensory sourness was observed.

Key words: plum fruit, 1-MCP, non-volatile flavor compounds, multivariate analysis

CLC Number:

TS201

References

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