LEI Lu,WANG Jingran,HUO Ruixin,et al.Effects of Ethylene on the Quality and Aroma of‘Abat’ Pear During Shelf Life[J].Northern Horticulture,2025,(2):44-49.[doi:10.11937/bfyy.20242534]
乙烯对货架期‘阿巴特’梨果实品质和香气的影响
- Title:
- Effects of Ethylene on the Quality and Aroma of‘Abat’ Pear During Shelf Life
- 文章编号:
- 1001-0009(2025)02-0044-06
- Keywords:
- ‘Abat’ pear; ethylene; softening; quality; aroma characteristics
- 分类号:
- S 661.2
- 文献标志码:
- A
- 摘要:
- 以冷藏1个月后的‘阿巴特’梨果实为试材，采用乙烯处理的方法，研究了不同浓度（0、100、150、200 μL·L-1）外源乙烯对货架期果实乙烯释放量、硬度、可溶性固形物含量、果皮颜色和香气成分相对含量等影响，以期为今后研发适宜的调控西洋梨果实后熟技术提供参考依据。结果表明：与对照（0 μL·L-1）相比，乙烯处理显著提高了采后果实乙烯释放量、果实可溶性固形物含量、果皮亮度（L*值）和酯类香气物质的相对含量，显著降低了果实硬度。处理后5 d，100 μL·L-1乙烯处理的果实可溶性固形物含量（18.73%）、果皮L*值（48.45）和乙酸己酯、2，4癸二烯酸乙酯、乙酸戊酯、乙酸庚酯、丁酸丁酯等香气物质相对含量，均显著高于150 μL·L-1和200 μL·L-1处理。综上所述，‘阿巴特’梨果实采后冷藏1个月后用100 μL·L-1乙烯处理显著促进了果实的后熟,提高了香气物质形成。
- Abstract:
- Taking the ‘Abat’ pear fruit that has been refrigerated for one month as the test material，the ethylene treatment method was employed，the effects of different concentrations (0，100，150，200 μL·L-1) of exogenous ethylene on the ethylene release，hardness，soluble solids content，peel color，and relative content of aroma components in fruit during shelf life，in order to provide reference for the development of suitable techniques for regulating the ripening of Western pear fruit in the future.The results showed that ethylene release，soluble solids content，peel lightness (L* value)，and the relative concentration of ester aroma compounds significantly increased，while the fruit firmness reducing under each treatment，compared to the control (0 μL·L-1).Furthermore，under the 100 μL·L-1 treatment，the soluble solids content (18.73%)，enhanced peel L* value (48.45)，and relative concentrations of key aromatic compounds (hexyl acetate，2,4decadienoic acid ethyl ester，amyl acetate，heptane acetate，and butyl butyrate) superior higher than 150 μL·L-1 and 200 μL·L-1 treatment，after 5 days.In conclusion，100 μL·L-1 ethylene effectively promotes ripening and enhances the aroma compounds formation in ‘Abat’ pear fruit taht have cold storage for one month.
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备注/Memo
第一作者简介：雷璐（2000-），女，硕士研究生，研究方向为果树栽培技术。Email:17332318245@163.com.责任作者：李英丽（1977-），女，博士，副研究员，现主要从事果树优质高效栽培技术等研究工作。Email:yylyl@hebau.edu.cn.基金项目：河北省现代农业产业技术体系建设专项资金资助项目（HBCT2024170402）。收稿日期：2024-06-17