Effects of 1-MCP treatment on volatile compounds and quality in Xiaobai apricot during storage at low temperature

摘要

The objective of this study was to investigate the effects of 1-methylcyclopropene (1-MCP) treatment on the storage quality and volatile compounds of Xiaobai apricot fruit stored at 4°C. Three groups of apricot fruit were set in a 1 m3 container and treated with 0.5, 1, 1.5 μl/L of 1-MCP for 20 hr at 20°C, respectively. The physiological parameters and volatile compounds of 1-MCP-treated and untreated apricot fruit were examined. Twenty-eight volatile compounds were isolated and identified, and the main aroma compounds were determined to be linalool, α-terpenol, 6-methyl-5-hepten-2-one, theaspirane, benzaldehyde, nonanal, linalyl formate, butyl acetate, and hexyl acetate. The result showed that 1 μl/L of 1-MCP treatment had the most effective impact on delaying the ethylene production, respiration rates, soluble solids content, and maintaining firmness, titratable acidity, and ascorbic acid content, and 0.5 and 1 μl/L inhibited the production of most volatile compounds during storage.