The Effects Of Cppu And 1-MCP Treatment On Shelf Life Quality And Resistance To Gray Mold Of Kiwifruit

The effects of CPPU and 1-MCP on kiwifruit during shelf-life after low temperature stored were studied.Use Qinmei kiwifruit as test material,the postharvest kiwifruit treatment with control,N1-(2-chloro-4-pyridyl)-N3-phenylurea(CPPU),1-Methylcyclopropene(1-MCP),and N1-(2-chloro-4-pyridyl)-N3-phenylurea+l-Methylcyclopropene(CPPU+1-MCP)fruit stored at low temperature(0±0.5 ?)for a certain period of time(0 d,30 d,60 d,90 d),then evaluated the shelf-life quality at room temperature(20±1?).The change of the content of fruit texture,sensory quality,pectin,hardness,pigment and the resistance to gray mold was.investigated in this paper.The volatile compounds of four kiwi fruit groups were extracted by headspace solid-phase micro extraction(HS-SPME)and analyzed using gas chromatography-mass spectrometry(GC-MS)in conjugation with an electronic nose(E-nose).To provide theoretical basis and practical guidance in the application of 1-MCP and CPPU treatment on post-harvest kiwifruit.The main results of this paper were as followed:(1)The effects of CPPU or 1-MCP treatment on kiwifruit during shelf life mainly presented in just harvest and in early storage life,the role of CPPU and 1-MCP treatment was not obvious in the late period of storage,1-MCP treatment could delay the ripening aging of kiwifruit,CPPU treatment can promote the fruit senescence.(2)1-MCP could extend the shelf life of kiwifruit and delay the decomposition of pigment,the effect of CPPU on pigment contents was not significant;Both CPPU and 1-MCP had effects on the quality of kiwifruit sensory,which changed the flavor of kiwifruit and increased its overripe taste.The results of electronic nose detection indicated that the 1-MCP and CPPU treatment play a complementary role in retention of kiwifruit aroma components.(3)CPPU or 1-MCP treatment had no significant effect on the number of aroma components in kiwifruit during shelf period reach edible period,but had great effect on the content of aroma components.The main aroma components in kiwifruit with different treatment(control,CPPU,1-MCP,CPPU and 1-MCP)in different storage period include 6-methyl-5-hepten-2-one,(Z)-2-Heptenal,(E)-2-Octenal,Octanal,(E)-2-Decenal,Hexanal,(E)-2-Hexenal,1-Octen-3-one,Methyl butyrate,Ethyl butyrate,1-Pentanol,1-Hexanol,1-Octen-3-ol,Ethanol,Benzyl alcohol.A clear difference of kiwifruit samples treated different was found based on the sensors response data of E-nose.The most sensitive sensors affected electronic nose distinguishing different kiwifruit were W1W and W1C.(4)The kiwifruit with 1-MCP treatment improved resistance to gray mold ability,but the effects of CPPU was not obvious.In conclusion,CPPU or 1-MCP treatment need to be used rationally in the actual production based on sales demand.Supposing that kiwifruit would be sold in post-harvest without long-term storage,consider using CPPU instead of 1-MCP.If kiwifruit would be sold after storage,the rational use of 1-MCP and CPPU is helpful,for it can prolong the shelf period and has no significant influence on shelf life quality of kiwifruit.