果树学报2012，Vol.29Issue(4)：656-660,5.
1-MCP处理对‘南果梨’冷藏后货架期果实香气的影响
Effects of 1-MCP treatment on aroma components of ‘Nanguo＇ pear during shelf life after cold storage
摘要
Abstract
[Objective] The effects of 1-MCP treatment on aroma components of ‘Nanguo＇ pear during shelf life after cold storage for 70 days were studied. [Method] The changes of flesh firmness were determined, and the fruits tasted best on the 5th and 20th day of ripening period after cold storage for CK and 1-MCP treatment respectively. [Result] The results of aroma analysis showed that 1-MCP treatment had effect on the type of aroma components, compared with CK, 5 kinds of aroma compounds were not detected, and all of them were esters. The total quantity of aroma compounds in pear treated with 1 -MCP was only 42.05% of CK. In untreated pear fruit, the relative quantity of esters, terpenes, aldehydes and alcohols was 68.11%, 16.15%, 9.01% and 0.92%, respectively. But in treated fruit, the relative quantity of esters and terpenes decreased by 4.39% and 7.99%, respectively, whereas the relative quantity of aldehydes and alcohol increased by 4.34% and 0.05%, respectively. [Conclusion] The results suggested that the treatment of 1-MCP inhibited the production of aroma compounds in ‘Nanguo＇ pear; which resulted in the weaker fragrance of fruit.关键词
‘南果梨’/香气/1-甲基环丙烯（1-MCP）/冷藏Key words
‘ Nanguo' pear/Aroma component/1-methylcyclopropene (1-MCP)/Cold storage分类
农业科技引用本文复制引用
纪淑娟,卜庆状,李江阔,张平..1-MCP处理对‘南果梨’冷藏后货架期果实香气的影响[J].果树学报,2012,29(4):656-660,5.基金项目
“十一五”国家科技支撑计划项目 （）
