Effect of 1-MCP Treatment on Postharvest Storage Quality of Fig Fruit

被引：0
|
作者：
Jiang Y. [1 ]
Rao Z. [1 ]
Liu J. [1 ]
Xi Y. [1 ]
Lu X. [1 ]
Zhou J. [1 ]
Liu Z. [1 ]
Xiao H. [1 ]
机构：
[1] College of Food Science and Technology, Nanjing Agricultural University, Nanjing
来源：
Science and Technology of Food Industry | 2021年 / 42卷 / 15期
关键词：
1-methylcyclopropene(1-MCP); fig; storage quality; volatile components;
D O I：
10.13386/j.issn1002-0306.2020090284
中图分类号：
学科分类号：
摘要：
With the experimental material of ‘Branswick’ and ‘Masiyitaofen’ fig, the effects of 1-MCP (1.5 μL·L−1) treatment on fruit color, hardness, weight loss rate, titratable acid, total soluble solid and respiratory intensity of fig fruit during shelf life at （2±1）℃ (RH 90%~100%) were studied. In addition, the effects of 1-MCP on relative content and type of volatile components of postharvest fig were analyzed by gas chromatography-mass spectrometry (GC-MS). Compared with the control group, 1-MCP fumigation treatment effectively maintained bright color of fruit peel, delayed the decrease of hardness of fruits, titratable acid and total soluble solid. The 1-MCP treatment had no significant difference in the inhibition effect on weight loss rate of the two varieties, but had a more obvious delayed effect on the respiratory peak of 'Masitovine'. Fresh ‘Branswick’ and ‘Masiyitaofen’ fruits were respectively detected eighteen volatile compounds categorized into four different chemical classes, and thirty-five compounds into five classes. Aldehydes were the main volatile compounds in two varieties of figs. After fumigation of 1-MCP, the production of aldehydes including hexanal, 2-hexenal, heptaldehyde, and phenylacetaldehyde of ‘Branswick’ and hexanal, 2-hexenal and nonanal of ‘Masiyitaofen’ fig fruits were significantly stimulated. © 2023 Chinese Journal of Hepatobiliary Surgery. All rights reserved.
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页码：274 / 282
页数：8
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