Rcovery Of Aroma Components Of Apples Pre-treated By 1-MCP And After Experience Of Cold Storage

Huaniu apple is delicious,bright color,high pile quality,but postharvest preservation period of Huaniu apple is short,only can stay for 7-10 daysat room temperature.The main problem of the storage to the Huaniu apple is : Loss Crisp and Apple Superficial Scald.The application of 1-MCP treatment is very good to solve these two problems,it can restrain the volatile constituent especially Ester aroma.Ester aroma is one of important quality index of apple,therefore we need to study aroma recovery Huaniu apple which has been disposed by 1-MCP.The ariticle use Tianshui Huaniu as test material,when it ispostharvest I can use 1?L·L-11-methylcyclopropene(1-MCP)for processing,the fruit storage in(-1+0.5)? conditions after processing,then research 1-MCP‘s influence on Huaniu apple aroma type and quantity,aroma synthesis related enzymes(lipoxgenase(LOX),pyruvate decarboxylase(PDC)and alcohol dehydrogenase(ADH),alcohol acyltransferase(AAT)activity and fruit quality influence during storage,at the same time study the effects of Huaniu apple‘s recovery capability which has cold storage for 6 months and disposed by 1-MCP in different concentrations of Ethephon(Eth).Itprovide a theoretical basis for the improvement of 1-MCP preservation technology for Huaniu apple.The experimental results show :1.The 1-MCP restrain hardness of Huaniu apple during storage,the effect of apple‘s soluable solid content and titriable acidity is not significant.1-MCP can observably restrain the ethylene release rate and respiration rate during the storage period,and postpone the appearance of peak of ethylene release and respiration rate.2.The 1-MCP treatment observably restrain the aroma components of the Huaniu apple during storage.At cold storage period Huaniu apple‘s aroma component species including esters,alcohols,acids,aldehydes and other types,and are mainly in esters.Clod storage for 4 months,1-MCP group of fruit aroma components onlyhave53 species,reduced 35.4% compared with CK group.3.The 1-MCP treatment plays a significant role for influence ofkey enzymes of the synthesis of Huaniu apple‘s aroma substances during the period of storage.In the process of storage,LOX activity of Huaniu apple fruit treated by 1-MCP reach peakwhen in cold storage for 4 months,compared with the control group decreased 21.6%.In the process of storage,PDC activityof Huaniu apple fruit treated by 1-MCP reach peak when in cold storage for 6 months,compared with the control group decreased 51.5%.In the storage period,ADH activity is decreased first and then increased,the activity of 1-MCP treatment group is lower than CK group,but no observable difference between CK group and 1-MCP treatment group.AAT activity of the CK group and 1-MCP treatment group is decreased first and then increased,1-MCP treatment reduce the peak of AAT enzyme activity but do not delay the arrival of peak.4.Huaniu apple treated by 1-MCP have stored in cold after 6 months,then dispose with the concentration of 3M and 5M Eth,and then placed in the normal temperature for storage.During the normal temperature,3M and 5M Eth treatment groups both promote fruit ripening.Treatment with Eth reduced the hardness,soluable solid content and titriable acidity content of the apple.3M and 5M Eth treatment group can improve the ethylene release rate and respiration rate,5M Eth treatment group is better than 3M Eth treatment.5.The number of ingredients of aroma of 3M and 5M Eth treatment group during the normal temperature have increased.The the normal temperature for 14 days,aroma type of 5M Eth treatment group compared with 1-MCP treatment increased 15.1%.6.The activity of LOX enzyme,PDC enzyme and AAT enzyme activity of all treatments reach the peak at 14 days during the normal temperature.At the 14 th day in the normal temperature,the activity of LOX in apple of 3M and 5M Eth treatment groups increase 9.5% and 23.5% compared with CK group,increase 31.3% and 41.9% compared with 1-MCP treatment group in same period;The activity of PDC in apple of 3M and 5M Eth treatment groups increase 21.8 % and32.8% compared with CK group,increase 36.4% and 45.3% compared with1-MCP treatment group in same period;The activity of ATT in apple of 3M and 5M Eth treatment groups increase 5.8% and 27.9% compared with CK group,increase 21.1% and 39.7% compared with 1-MCP treatment group in same period.7.5M Eth keeps Huaniu apple quality and the aroma components of apple are recovered better than 3M Eth.