Effects of 1-MCP treatment on aroma components of 'Nanguo' pear during shelf life after cold storage

【Objective】 The effects of 1-MCP treatment on aroma components of 'Nanguo' pear during shelf life after cold storage for 70 days were studied.【Method】 The changes of flesh firmness were determined,and the fruits tasted best on the 5th and 20th day of ripening period after cold storage for CK and 1-MCP treatment respectively.【Result】 The results of aroma analysis showed that 1-MCP treatment had effect on the type of aroma components,compared with CK,5 kinds of aroma compounds were not detected,and all of them were esters.The total quantity of aroma compounds in pear treated with 1-MCP was only 42.05% of CK.In untreated pear fruit,the relative quantity of esters,terpenes,aldehydes and alcohols was 68.11%,16.15%,9.01% and 0.92%,respectively.But in treated fruit,the relative quantity of esters and terpenes decreased by 4.39% and 7.99%,respectively,whereas the relative quantity of aldehydes and alcohol increased by 4.34% and 0.05%,respectively.【Conclusion】 The results suggested that the treatment of 1-MCP inhibited the production of aroma compounds in 'Nanguo' pear;which resulted in the weaker fragrance of fruit.