1-MCP处理对‘亚特’猕猴桃果实香气的影响  

Effect of 1-MCP Treatment on the Aroma of ‘Yate' Kiwifruit

作　　者：马婷[1] 任亚梅[1] 张艳宜[1] 王涛[1] 张爽[1] 樊明涛[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2016年第2期276-281,共6页Food Science

基　　金：西北农林科技大学科技创新与成果转化项目(Z222021313);公益性行业(农业)科研专项(1-042)

摘　　要：为研究不同剂量(0.2、0.6、1.0 μL/L)1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对‘亚特’猕猴桃香气成分的影响,用固相微萃取-气相色谱-质谱(solid phase microextraction and gas chromatography-mass spectrometry,SPME-GC-MS)联用和电子鼻技术对可食期对照果及3种剂量1-MCP处理果的香气物质进行测定及分析。结果表明,经SPME-GC-MS测定,对照果及3种处理果中共检测出45种香气成分,正己醛、(E)-2-己烯醛、丁酸乙酯和1-辛烯-3-醇等对果实香气贡献较大。3种剂量1-MCP处理果的香气含量均低于对照,0.6 μL/L 1-MCP处理果香气含量最高;经电子鼻测定,对照果、0.2、0.6、1.0 μL/L 1-MCP处理果的香气物质差异显著,用主成分分析法可以将各组果实完全区分开。综上,从保留香气角度考虑,不建议‘亚特’猕猴桃贮藏前进行1-MCP处理,但从对果实香气影响最小、并延长贮藏期和货架期的角度考虑,建议用‘亚特’猕猴桃1-MCP处理的最适剂量为0.6 μL/L。In order to understand the effects of 1-methylcyclopene（1-MCP） treatments at different concentrations（0.2, 0.6, and 1.0 μL/L） on the aroma components in ‘Yate＇ kiwifruit, the aroma compounds were detected by solid phase microextraction coupled to gas chromatography-mass spectrometry（SPME-GC-MS） and electronic nose（e-nose）. A total of 45 aroma components were detected from ‘Yate＇ kiwifruit, among which, hexanal,（E）-2-hexenal, ethyl butyrate, and 1-octene-3-alcohol made a larger contribution to the aroma. The total content of aroma compounds in kiwifruit was reduced by 1-MCP treatment. Among three concentrations tested, 0.6 μL/L 1-MCP treatment led to the highest total content of aroma compounds. The results of e-nose showed that there were differences in the aroma characteristics of the fruit between control and different concentrations of 1-MCP treatments, which could be completely discriminated using principal component analysis（PCA）. In conclusion, while 1-MCP treatment is not recommended from the perspective of retaining aroma, given its weakest impact on the aroma and its effectiveness in prolonging the storage period and shelf life, 1-MCP at 0.6 μL/L is suggested to be used to treat ‘Yate＇ kiwifruit.

关 键 词：'亚特’猕猴桃 1-甲基环丙烯 固相微萃取-气相色谱-质谱联用 电子鼻 香气 

分 类 号：S663.4[农业科学—果树学]