|Table of Contents|

Effects of Ethylene on the Quality and Aroma of‘Abat’ Pear During Shelf Life

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2025年2
Page:
44-49
Research Field:
Publishing date:

Info

Title:
Effects of Ethylene on the Quality and Aroma of‘Abat’ Pear During Shelf Life
Author(s):
LEI LuWANG JingranHUO RuixinSONG YangLI Yingli
(College of Horticulture,Hebei Agricultual University/Pear Technology Innovatiom Center of Hebei Province/Collaborative Innvoation Center for Pomology Industry of Hebei Province,Baoding,Hebei 071001)
Keywords:
‘Abat’ pearethylenesofteningqualityaroma characteristics
PACS:
S 661.2
DOI:
10.11937/bfyy.20242534
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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Last Update: 2025-02-08