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Effect of 1-methylcyclopropene on flat peach fruit quality based on electronic senses, LC-MS, and HS-SPME-GC-MS during shelf storage

文献类型： 外文期刊

作者： Zhang, Xianan 1 ; Su, Mingshen 1 ; Zhou, Huijuan 1 ; Leng, Feng 3 ; Du, Jihong 1 ; Li, Xiongwei 1 ; Zhang, Minghao 1 ; Hu, Yang 1 ; Gao, Yu 4 ; Ye, Zhengwen 1 ;

作者机构： 1.Shanghai Acad Agr Sci, Forestry & Fruit Res Inst, Shanghai 201403, Peoples R China

2.Shanghai Key Lab Protected Hort Technol, Shanghai 201403, Peoples R China

3.Yangzhou Univ, Coll Hort & Plant Protect, Yangzhou 225009, Peoples R China

4.Shanghai Jiao Tong Univ, Instrumental Anal Ctr, Shanghai 200240, Peoples R China

关键词： Flat peach; E -nose; E -tongue; Metabolomes; Fruit flavor

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 173 卷

页码：

收录情况： SCI

摘要： The effects of 1-methylcyclopropene (1-MCP) on the sensory quality of the 'Yulu' flat peach fruit were determined using electronic tongue, electronic nose, LC-MS/MS, and HS-SPME-GC-MS. A total of 90 taste compounds and 49 volatile compounds were quantified. Of these, 15-21 types of aroma compounds with odor activity values (OAV) > 1 were considered as the most significant volatiles. 1-MCP significantly affected the levels of soluble sugars, organic acids, free amino acids, phenolics, amygdalin, and volatile compounds. 1-MCP slowed the increase in alanine and ?-aminobutyric acid in fruit during ripening and senescence. 1-MCP also increased the level of proline in fruits, and decreased that of glutamic acid, glutamine, and serine. 1-MCP significantly inhibited the decline in procyanidins after six to ten days of storage. During fruit senescence, the level of free esters markedly increased; however, 1-MCP reduced this level. Fruits treated with 1-MCP contained more 8-myrcene and linalool and fewer lactones. 8-Damascenone, (E)-2-nonenal, (E)-2-hexenal, ?-decalactone had the highest OAVs. The PCA biplot revealed that fruit shelf-life duration had a greater effect on taste than 1-MCP, while 1-MCP had a greater impact on aroma. Our findings provide a basis for the use of 1-MCP to preserve flat peaches in the future.

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