.1-mcp Refrigeration Process In Kiwifruit Post-harvest Physiology And Aroma

The Actinidia deliciosa cv.Qinmei was used as the main material in this study,the aroma components of kiwifruit were measured by Head Space Solid Phase Microextraction(HS SPME) and Gas Chromatography/Mass Spectrometry(GC/MS) for studying the change of aroma components and relative contents of control and treatment by 1-MCP of different concentrations during stored in cold during fruit mature phases.Furthermore the change of flesh firmness,total soluble solids,respiration rates,ethylene production rates,activities of SOD,POD and CAT enzyme, DPPH.scavenging activities,LOX enzyme activity were investigated.In addition,the similarities and differences of aroma components and relatively contents of Actinidia deliciosa cv.Qinmei, Hayward,Xuxiang,Jinkui,Yate and Actinidia Chinecsis Planch.Huayou,Xiwali and Hongyang were studied and compared.The main results were as follows:1.In different populations or in different species of one population,aroma components and relative contents of kiwifruit were different.To analyze with esters,alcohols,aldehydes,ketones and hydrocarbons(the same as follow),53,37,35,41,32 aroma components were identified in Actinidia deliciosa cv.Qinmei,Hayward,Xuxiang,Jinkui,Yate,which represented 88.13%,88.07%,78.65%, 92.33%,87.97%of total peak area,respectively.75,46,36 aroma components were identified in Actinidia Chinecsis Planch.Huayou,Xiwali,Hongyang,which represented 80.05%,75.74%,95.2% of total peak area,respectively.2.During Actinidia deliciosa cv.Qinmei mature phase,with growth and ripeness of kiwifruit, the flesh firmness decreased in the period,total soluble solids increased in the period.Aroma of kiwifruit only produced in the process of fruit ripeness,and aroma components and relative contents of kiwifruit were different in different phases,which had special aroma.1-Pentanol,Hexanal, (E)-2-Hexenal,Acetic acid 2-methylbutyl ester decreased in the earlier period and increased in the later period during fruit development.Pentanal,Butanoic acid,hexyl ester,Butanoic acid,2-methyl-, hexyl ester decreased during fruit development,(E)-2-Hexen-1-ol,2-Hexenal,Heptanal, 2,4-dimethyl-Cyclopentanone,3-methyl-1,2-Cyclopentanediol appeared in the later period; 2-methyl-1-Butanol,4-Pentyn-2-ol,2-oxo-Propanal,Salicylic acid,methyl ester disappeared in the later period.3.1-MCP treatment of different concentrations on different species kiwifruit,significantly slowed down fruit ripening and senescence.The fruits which stored in cold and treated by higher concentration 1-MCR could keep better refreshing than control.1-MCP treatment of 100,100,250 nl/L could keep refreshing significantly,and 500 nl/L was the best economical and effective concentration of 1-MCP.4.Qinmei kiwifruit were treated by 1-MCP of different concentrations during stored in cold. 1-MCP treatment inhabited respiration rates and ethylene production rates,putted off the pinnacle of SOD,POD,CAT enzyme activities,promoted DPPH·scavenging abilities,postponed the pinnacle of LOX enzyme activities,and reduced the peak value.It indicated that 1-MCP treatment not only inhabited ethylene production rates,but also increased antioxidant activity to keep refreshing together.5.Qinmei kiwifruit were treated by 1-MCP of different concentrations during stored in cold. 1-MCP treatment inhabited fruits aroma components,hereinto alcohols,aldehydes,esters all reduced. Aroma relative contents of alcohols and aldehydes of kiwifruit aroma were more than that of control, but esters were less than that of control after 1-MCP treatment.