1-MCP处理结合低温贮藏对香梨果实挥发性成分的影响  

Effect of 1-MCP Treatment Combined with Low-temperature Storage on the Volatile Components of Fragrant Pear(Pyrus sinkiangensis Yu)Fruit

作　　者：魏骊霏 高振正 蔡啸宇 党艳青[3] 王婷婷 WEI Lifei;GAO Zhenzheng;CAI Xiaoyu;DANG Yanqing;WANG Tingting(College of Food Science and Engineering,Tarim University,Ala'er 843300,China;Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,Ala'er 843300,China;College of Horticulture and Landscape Architecture,Tarim University,Ala'er 843300,China)

机构地区：[1]塔里木大学食品科学与工程学院,新疆阿拉尔843300 [2]南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300 [3]塔里木大学园艺与园林学院,新疆阿拉尔843300

出　　处：《现代食品科技》2023年第12期246-252,共7页Modern Food Science and Technology

基　　金：兵团重大科技项目(2017DB006);库尔勒香梨种质创新与提质增效兵团重点实验室2021年度开放课题项目(2020DA004-202104)。

摘　　要：该研究以库尔勒香梨为研究对象,通过1-甲基环丙烯(1-Methylcyclopropene,1-MCP)处理结合低温贮藏,采用气相色谱-质谱联用(Gas Chromatography-Mass Spectrometry,GC-MS)技术分析其挥发性成分的变化。结果发现,采用1-MCP处理结合低温贮藏对香梨果实中挥发性成分的含量影响显著(P<0.05),其中乙酸乙酯的含量变化尤为明显。贮藏初期,香梨果实中醛类含量最高,为32.43μg/kg,占总挥发性成分的61.51%,其次为酯类,为16.25μg/kg,占总挥发性成分的30.82%,而醇类和萜烯类含量相对较低。随着贮藏时间延长,香梨果实中醛类先增加后降低,酯类、醇类和总挥发性成分持续增加,而萜烯类的变化不显著(P>0.05)。在贮藏最后一次取样时,酯类为香梨果实中含量最高的挥发性成分,1-MCP处理和对照组中的酯类分别为77.32μg/kg和115.80μg/kg,分别占总挥发性成分的54.38%和68.27%,而醛类成为了含量第二的挥发性成分。综上,采用1-MCP处理能够显著抑制香梨贮藏过程中酯类、醇类及总挥发性成分的增加(P<0.05),同时也会延缓醛类的变化趋势,从而延长香梨的贮藏期。In this study,fragrant pear fruit(Pyrus sinkiangensis Yu)was taken as the research object,and the changes involatile composition of the pear fruits subjected to 1-methyl cyclo-propylene(1-MCP)treatment combined with low-temperature storage were analyzed bygas chromatography-mass spectrometry(GC-MS).The results showed that 1-MCP treatment combined with low-temperature storage had asignificant impacton the contents of volatile components in the fragrant pear fruits(P<0.05).Among which,the change in the content of ethyl acetate was particularly obvious.At the beginning of storage,the aldehyde content of fragrant pear fruit was the highest(32.43μg/kg,accounting for 61.51% of the total volatile components),followed by esters(16.25μg/kg,accounting for 30.82% of the total volatile components),with the contents of alcohols and terpenes beingrelatively low.With the extension of storage time,the content of aldehydes in fragrant pear fruits first increased then decreased,the contents of esters,alcohols and total volatile components continued to increase,though the content of terpenes changed insignificantly(P>0.05).At the last sampling time of storage,esters were the most abundant volatile components in pear fruits(1-MCP treatment group and control group:77.32μg/kg and 115.80μg/kg,accounting for 54.38% and 68.27% of the total volatile components,respectively),with aldehydes being the second most abundant volatile components.In summary,1-MCP treatment could significantly inhibit the increase of esters,alcohols and total volatile components during the storage of pear fruits(P<0.05)and also delay the change of aldehydes,thereby prolonging the storage life of fragrant pears.

关 键 词：香梨 1-MCP 贮藏 挥发性成分 气相色谱-质谱联用 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]