Effects of 1-MCP preservatives with different embedding materials on the physicochemical, textural and aroma properties of 'Royal Gala' apples during shelf life
文献类型： 外文期刊
作者： Gao, Qi 1 ; Zhu, Zhi-Qiang 1 ; Zhang, Peng 3 ; Yang, Xiao-Yue 1 ; Sun, Ming-Yang 1 ; Zhang, Jian-Chao 1 ; Bi, Jin-Feng 6 ; Tanokura, Masaru 7 ; Li, Jiang-Kuo 3 ; Xue, You-Lin 1 ;
作者机构： 1.Liaoning Univ, Coll Light Ind, 66 Chongshan Middle Rd, Shenyang, Liaoning, Peoples R China
2.Party Sch Liaoning Prov Party Comm, Dept Reg Econ Dev, Shenyang, Peoples R China
3.Natl Engn Technol Res Ctr Preservat Agr Prod, Tianjin, Peoples R China
4.Minist Agr & Rural Affairs, Key Lab Storage Agr Prod, Tianjin, Peoples R China
5.Tianjin Key Lab Postharvest Physiol & Storage Agr, Tianjin, Peoples R China
6.Chinese Acad Agr Sci, Minist Agr, Inst Food Sci & Technol, Key Lab Agroprod Proc, Beijing, Peoples R China
7.Univ Tokyo, Grad Sch Agr & Life Sci, Dept Appl Biol Chem, 1-1-1 Yayoi,Bunkyo Ku, Tokyo 1138657, Japan
关键词： Malus x Domestica Borkh; 1-MCP; physicochemical properties; textural properties; aroma properties
期刊名称：JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY （ 影响因子：2.1； 五年影响因子：2.4 ）
ISSN： 1462-0316
年卷期： 2025 年 100 卷 4 期
页码：
收录情况： SCI
摘要： 1-MCP is used in the preservation and storage of postharvest apples. To assess the influence of embedding materials on the release behaviour of 1-MCP. The 1-MCP preservative was embedded separately in two different materials to form two distinct preservative formulations, both of which were commercially acquired and subsequently utilised for treating apples. Preservative A (Yongtai) is an inclusion complex of 1-MCP in alpha-cyclodextrin, whereas preservative B (SmartFresh) is an inclusion complex of 1-MCP in a combination of alpha-cyclodextrin and beta-cyclodextrin. The harvested 'Royal Gala' (Malus x Domestica Borkh.) apples were treated preservative A or B. After ten months of storage, the physicochemical, textural and aroma properties of 'Royal Gala' apples were investigated during shelf life. The results showed that 1-MCP could maintain better physicochemical and textural properties than the control group (p < 0.05). Compared with A, B was superior in inhibiting the production of ethylene and maintaining vitamin C content, flesh brittleness and flesh firmness. 1-MCP exhibited higher aroma intensities of ammonia and aromatic compounds. 1-MCP inhibited the aroma intensities of hydrocarbons, alcohols, nitrogen oxides and sulphides. The suppression by B was stronger than A. This study lays a theoretical foundation for the application of 1-MCP to preserve apples.
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