Effect of 1-Methylcyclopropene on the Physiology,Quality and Electronic Nose Characteristic of Starking Delicious Apple During Ambient Temperature Storage

doi:10.7668/hbnxb.20193963

Abstract

Abstract:

In order to investigate the effect of 1-methylcyclopropene(1-MCP)on the physiology,storage quality and electronic nose characteristic of Starking delicious apple.Fruits were treated with 1-MCP and then stored at ambient temperature(20±1)℃.Respiration rate,ethylene production rate,fruit intrinsic quality,color difference and the electronic nose response was analyzed during storage.The results showed that the postharvest respiration rate and ethylene release rate of Starking delicious apple increased at first,then decreased after peaking at 10 d and 15 d,respectively.At the same time,fruit firmness and titratable acid(TA)content decreased,soluble solid content(SSC)increased then decreased.Fruit chromaticity varied,a^*,b^*,C^* and ΔE^* values increased.1-MCP treatment inhibited fruit respiration rate and ethylene release rate,delayed the decline of fruit firmness,SSC and TA content,inhibited increasing of a^*,b^*,C^* and ΔE^*.1-MCP treatment significantly reduced the production of sulfides and terpene compounds(W1W),nitrogen oxides(W5S),organic sulfides and aromatic compounds(W2W),methyl aromatic compounds(W1S),alcohols,aldehydes and ketones aromatic compounds(W2S).Linear discriminant analysis(LDA)combined with electronic nose could distinguish control and 1-MCP fruit at different storage periods.Loading analysis showed that W1W,W5S,W2W,W1S and W2S sensors played key roles in differentiating control and 1-MCP treatment fruit during storage.During ambient temperature storage,1-MCP treatment delayed fruit softening and kept a lower solid-acid ratio,effectively maintained fruit flavor and color of Starking delicious apple.However,1-MCP decreased the response value of sensitive sensors in electronic nose,and inhibited the production of fruit volatile substances.According to correlation analysis,electronic nose sensor response values were significantly correlated with the internal quality and color difference,which may provide a basis for the rapid and nondestructive detection of Starking delicious apple.

Key words: Apple, 1-methylcyclopropene, Quality, Chromatic aberration, Electronic nose

HE Jingang, FENG Yunxiao, CHENG Yudou, LI Nan, WANG Jinxiao, ZHANG Jianjun. Effect of 1-Methylcyclopropene on the Physiology,Quality and Electronic Nose Characteristic of Starking Delicious Apple During Ambient Temperature Storage[J]. Acta Agriculturae Boreali-Sinica, 2023, 38(1): 134-143. doi: 10.7668/hbnxb.20193963.

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Figures/Tables 10

References 36

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编号 No.	传感器 Sensor	敏感化合物 Sensitive compound
1	W1C	芳香族化合物
2	W5S	氮氧化合物
3	W3C	氨类、芳香族化合物
4	W6S	氢气
5	W5C	短链烷烃芳香族化合物
6	W1S	甲基芳香物
7	W1W	硫化物和萜烯类
8	W2S	醇类和醛酮芳香族化合物
9	W2W	有机硫化物和芳香族化合物
10	W3S	长链烷烃

编号 No.	传感器 Sensor	敏感化合物 Sensitive compound
1	W1C	芳香族化合物
2	W5S	氮氧化合物
3	W3C	氨类、芳香族化合物
4	W6S	氢气
5	W5C	短链烷烃芳香族化合物
6	W1S	甲基芳香物
7	W1W	硫化物和萜烯类
8	W2S	醇类和醛酮芳香族化合物
9	W2W	有机硫化物和芳香族化合物
10	W3S	长链烷烃

项目 Item	W1W	W5S	W2W	W1S	W2S	硬度 Firmness	SSC	TA 含量 TA content	固酸比 Solid-acid ratio	L^*	a^*	b^*	色度角 h°	C^*	ΔE^*
W1W	1.000
W5S	0.940^**	1.000
W2W	0.978^**	0.927^**	1.000
W1S	0.920^**	0.941^**	0.947^**	1.000
W2S	0.927^**	0.929^**	0.952^**	0.985^**	1.000
硬度Firmness	-0.875^**	-0.834^**	-0.906^**	-0.902^**	-0.926^**	1.000
SSC	0.439^**	0.385^**	0.416^**	0.396^**	0.403^**	-0.333^*	1.000
TA含量TA content	-0.675^**	-0.593^**	-0.734^**	-0.724^**	-0.720^**	0.760^**	-0.213	1.000
固酸比Solid-acid ratio	0.713^**	0.620^**	0.769^**	0.748^**	0.745^**	-0.785^**	0.372^**	-0.975^**	1.000
L^*	0.434^**	0.472^**	0.449^**	0.496^**	0.463^**	-0.354^**	0.338^*	-0.286^*	0.321^*	1.000
a^*	0.514^**	0.473^**	0.485^**	0.439^**	0.502^**	-0.584^**	0.003	-0.359^**	0.357^**	-0.241	1.000
b^*	0.864^**	0.815^**	0.885^**	0.864^**	0.874^**	-0.897^**	0.309^*	-0.839^**	0.848^**	0.521^**	0.473^**	1.000
色度角h°	0.290^*	0.286^*	0.339^*	0.352^**	0.297*	-0.224	0.275^*	-0.384^**	0.405^**	0.781^**	-0.532^**	0.446^**	1.000
C^*	0.858^**	0.806^**	0.864^**	0.843^**	0.869^**	-0.908^**	0.227	-0.803^**	0.805^**	0.293^*	0.700^**	0.932^**	0.152	1.000
ΔE^*	0.741^**	0.657^**	0.748^**	0.692^**	0.744^**	-0.816^**	0.165	-0.718^**	0.716^**	-0.009	0.824^**	0.783^**	-0.107	0.926^**	1.000

项目 Item	W1W	W5S	W2W	W1S	W2S	硬度 Firmness	SSC	TA 含量 TA content	固酸比 Solid-acid ratio	L^*	a^*	b^*	色度角 h°	C^*	ΔE^*
W1W	1.000
W5S	0.940^**	1.000
W2W	0.978^**	0.927^**	1.000
W1S	0.920^**	0.941^**	0.947^**	1.000
W2S	0.927^**	0.929^**	0.952^**	0.985^**	1.000
硬度Firmness	-0.875^**	-0.834^**	-0.906^**	-0.902^**	-0.926^**	1.000
SSC	0.439^**	0.385^**	0.416^**	0.396^**	0.403^**	-0.333^*	1.000
TA含量TA content	-0.675^**	-0.593^**	-0.734^**	-0.724^**	-0.720^**	0.760^**	-0.213	1.000
固酸比Solid-acid ratio	0.713^**	0.620^**	0.769^**	0.748^**	0.745^**	-0.785^**	0.372^**	-0.975^**	1.000
L^*	0.434^**	0.472^**	0.449^**	0.496^**	0.463^**	-0.354^**	0.338^*	-0.286^*	0.321^*	1.000
a^*	0.514^**	0.473^**	0.485^**	0.439^**	0.502^**	-0.584^**	0.003	-0.359^**	0.357^**	-0.241	1.000
b^*	0.864^**	0.815^**	0.885^**	0.864^**	0.874^**	-0.897^**	0.309^*	-0.839^**	0.848^**	0.521^**	0.473^**	1.000
色度角h°	0.290^*	0.286^*	0.339^*	0.352^**	0.297*	-0.224	0.275^*	-0.384^**	0.405^**	0.781^**	-0.532^**	0.446^**	1.000
C^*	0.858^**	0.806^**	0.864^**	0.843^**	0.869^**	-0.908^**	0.227	-0.803^**	0.805^**	0.293^*	0.700^**	0.932^**	0.152	1.000
ΔE^*	0.741^**	0.657^**	0.748^**	0.692^**	0.744^**	-0.816^**	0.165	-0.718^**	0.716^**	-0.009	0.824^**	0.783^**	-0.107	0.926^**	1.000

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