纪淑娟,卜庆状,李江阔,张平

• 1:沈阳农业大学食品学院
• 2:国家农产品保鲜工程技术研究中心·天津农产品采后生理与贮藏保鲜重点实验室

摘要(Abstract)：

【目的】为探索1-MCP处理对冷藏后常温条件下‘南果梨’香气变化的影响,【方法】在最佳食用期对不同处理果实的香气进行GC-MS分析。【结果】结果表明,1-MCP处理对‘南果梨’香气成分的种类数量有一定的影响,处理果实中检测到的香气成分较CK果实减少了5种,而且受到抑制的香气成分均为酯类物质;1-MCP处理果实香气物质的总生成量明显减少,仅为CK果实的42.05%;CK果实检出的香气物质中,酯类物质相对含量为68.11%,萜类为16.15%,醛类为9.01%,醇类为0.92%,1-MCP处理果实酯类物质的相对含量降低了4.39%,萜类降低了7.99%,醛类升高了4.34%,醇类升高了0.05%。【结论】1-MCP处理抑制了‘南果梨’冷藏后货架期果实香气的生成,致使果实香气变淡。

关键词(KeyWords)： ‘南果梨’;香气;1-甲基环丙烯(1-MCP);冷藏

Abstract:

Keywords:

基金项目(Foundation): “十一五”国家科技支撑计划项目(2008BADB1B03-05)

作者(Author): 纪淑娟,卜庆状,李江阔,张平

DOI: 10.13925/j.cnki.gsxb.2012.04.027

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