Effects of ripening, 1-methylcyclopropene and ultra-high-pressure pasteurisation on the change of volatiles in Chinese pear cultivars

BACKGROUND: Aroma is one important fruit sensory attribute influenced by the volatile constituents related to species, variety and technological treatments. We analysed the variations of volatile compounds in five pear cultivars and investigated their changes related to different pear organs, different ripening stages, 1-MCP treatment and ultra-high-pressure pasteurisation. RESULTS: Considerable variations exist inthe quantity of 10 volatilecompoundsamongfivepear cultivars. Their levels generally showed an increasing trend when collected at later harvest time in Ya pear. InWhangkeumbae pear, most volatile compounds reached their maximum levels in skin and pulp. After treating pearswith 42 mu mol L-1 1-methylcyclopropene ( 1-MCP), the levels of volatiles remained basically unchanged or only slightly increased in Ya pear during a shelf life of 21 days. When Huangguan pear juice was pasteurised by using ultra-high pressure, the levels of volatiles significantly changed during the shelf life. CONCLUSION: The volatile compositions of five different Chinese pear cultivars differ considerably. The levels of these volatiles vary along with ripening stages and pear tissues. A moderate concentration of 1-MCP could keep the levels of volatile compounds basically unchanged during storage and ultra-high-pressure pasteurisation could change the levels of volatiles significantly during the following shelf life. (C) 2011 Society of Chemical Industry