1-MCP对‘粉红女士’苹果冷藏期间品质变化和香气形成的影响  

Fruit Aroma Component of 'Pink Lady' Apple during Cold Storage with 1-MCP Treatment

作　　者：金宏[1] 惠伟[1] 丁雅荣[1] 张鸿 牛瑞雪[1] 

机构地区：[1]陕西师范大学,西安710062 [2]陕西华圣企业股份有限公司果业公司,西安710021

出　　处：《西北植物学报》2009年第4期754-761,共8页Acta Botanica Boreali-Occidentalia Sinica

基　　金：2003年陕西省科技攻关项目(2003K03-G7);2001年国家科技部十五重大食品安全专项(2001BA804A24)

摘　　要：以‘粉红女士’苹果为试验材料，研究了1μL／L1-MCP（1-甲基环丙烯）对苹果冷藏期间乙烯释放速率、呼吸速率、果实硬度以及香气成分和相对含量的影响。结果表明，1-MCP处理可显著抑制‘粉红女士’苹果冷藏期间呼吸作用和乙烯释放，有效延缓果实硬度的下降。冷藏期内‘粉红女士’苹果香气物质主要有醇类、醛类、酯类、烯类、酸类和烷烃类等，并以酯类香气为主（占46．15％）；1-MCP能显著减少果实贮藏期间酯类、醇类和烷烃类香气成分种类和相对含量，处理果中酯类和醇类香气成分种类比同期对照分别减少了50％和78％，主要香气成分丁酸己酯在处理和对照果实的相对含量分别为1．12％～1.73％和1．87％～5．18％。可见，1-MCP处理对‘粉红女士’苹果具有良好保鲜效果，也显著地抑制了贮藏期间香气的形成。The effects of 1-MCP treatment on the respiration, ethylene production, fruit firmness, the components and relative content of aroma in ‘Pink Lady’ apples were investigated. The results indicated that 1- MCP treatment inhibited the rate of both the respiration and ethylene release and effectively delay the decline in fruit firmness. The aroma of ‘Pink Lady’ apple are mainly alcohols,aldehydes, esters,olefins,acids and alkanes during the cold storage,and the esters are major aroma,which account for 46.15% of the total aroma;1-MCP can significantly reduce the types and relative content of esters,alcohols and alkanes aroma. The aroma of esters and alcohols reduced 50% and 78% respectively compared to the same comparison. The relative content of butanoic acid hexyl in 1-MCP treatment apples is 1.12%～1.73% ,compared with 1.87%-5.18% in the control group. Obviously, 1-MCP treatment kept the quality of ‘Pink Lady’ apples well, while inhibited significantly the production of the aroma during the cold storage.

关 键 词：1-甲基环丙烯 苹果 香气 冷藏 

分 类 号：Q945.66[生物学—植物学]