Liu Zhikun, Chen Xuefeng, Jing Chenjuan, Wang Duan, He Jingang, Hu Jianfang, Wu Xiaohong
Shijiazhuang Institute of Pomology, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050061, China.
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China.
Int J Mol Sci. 2025 May 17;26(10):4820. doi: 10.3390/ijms26104820.
Apricots, known for their unique flavor and health advantages, experience external quality deterioration after harvest due to their climacteric characteristics, leading to a decrease in shelf life. This research examines the effects of 1-Methylcyclopropene (1-MCP) application on the post-harvest quality and volatile compound profiles of 'Jizaohong' apricots when stored under ambient conditions. After harvesting, apricots underwent treatment with 0.5, 1.0, and 1.5 µL L of 1-MCP for a duration of 24 h, subsequently being stored at ambient temperature (20 ± 1 °C). The results demonstrate that 1-MCP treatments reduced decay, respiration rates, and ethylene production, while also preserving fruit firmness and maintaining skin coloration. Furthermore, the application of 1-MCP markedly diminished the emission of volatile compounds in 'Jizaohong' apricots, while linear discriminant analysis (LDA) effectively distinguished between the treated fruits and the untreated controls. The correlation analysis revealed a relationship between the response values of the electronic nose and the quality of the fruit, supporting its potential for swift and non-invasive assessment. Among the concentrations evaluated, 1.0 µL L 1-MCP demonstrated the highest efficacy in minimizing decay and improving quality, whereas 1.5 µL L 1-MCP did not show notable variations in firmness or ethylene suppression. Thus, the application of 1.0 µL L 1-MCP after harvest serves as an effective method for preserving the quality of 'Jizaohong' apricots and prolonging their shelf life, while also enabling swift, non-invasive evaluations using the electronic nose.
杏子以其独特的风味和健康益处而闻名，但由于其具有呼吸跃变特性，采收后会出现外部品质劣变，导致货架期缩短。本研究考察了在常温条件下贮藏时，施用1-甲基环丙烯（1-MCP）对‘吉早红’杏采后品质和挥发性化合物谱的影响。采收后，杏子分别用0.5、1.0和1.5 μL/L的1-MCP处理24小时，随后在室温（20±1℃）下贮藏。结果表明，1-MCP处理降低了腐烂率、呼吸速率和乙烯产量，同时保持了果实硬度并维持了果皮颜色。此外，1-MCP的施用显著减少了‘吉早红’杏中挥发性化合物的释放，而线性判别分析（LDA）有效地区分了处理过的果实和未处理的对照。相关性分析揭示了电子鼻响应值与果实品质之间的关系，支持了其进行快速无损评估的潜力。在所评估的浓度中，1.0 μL/L的1-MCP在减少腐烂和改善品质方面表现出最高的功效，而1.5 μL/L的1-MCP在硬度或乙烯抑制方面没有表现出显著差异。因此，采收后施用1.0 μL/L的1-MCP是保持‘吉早红’杏品质和延长其货架期的有效方法，同时还能使用电子鼻进行快速无损评估。
