Effects of 1‐MCP treatment on volatile compounds and quality in Xiaobai apricot during storage at low temperature

Journal of Food Processing and PreservationVolume 45, Issue 9 e15452 ORIGINAL ARTICLE Effects of 1-MCP treatment on volatile compounds and quality in Xiaobai apricot during storage at low temperature Yunhao Lv, Yunhao Lv College of Food Science, Shihezi University, Shihezi, People's Republic of China Contribution: Conceptualization, Data curation, Software, Writing - original draftSearch for more papers by this authorGuogang Chen, Guogang Chen College of Food Science, Shihezi University, Shihezi, People's Republic of China Contribution: Funding acquisition, ResourcesSearch for more papers by this authorHui Ouyang, Hui Ouyang College of Food Science, Shihezi University, Shihezi, People's Republic of China Contribution: ​Investigation, SoftwareSearch for more papers by this authorYueying Sang, Yueying Sang College of Food Science, Shihezi University, Shihezi, People's Republic of China Contribution: Formal analysis, SoftwareSearch for more papers by this authorYing Jiang, Corresponding Author Ying Jiang 715jy@sohu.com orcid.org/0000-0002-1199-7032 College of Food Science, Shihezi University, Shihezi, People's Republic of China Correspondence Ying Jiang and Shaobo Cheng, College of Food Science, Shihezi University, Shihezi, Xinjiang 832003, People's Republic of China. Email: 715jy@sohu.com (Y. J.) and chengshaoboshzu@163.com (S. C.) Contribution: Funding acquisition, ResourcesSearch for more papers by this authorShaobo Cheng, Corresponding Author Shaobo Cheng chengshaoboshzu@163.com College of Food Science, Shihezi University, Shihezi, People's Republic of China Correspondence Ying Jiang and Shaobo Cheng, College of Food Science, Shihezi University, Shihezi, Xinjiang 832003, People's Republic of China. Email: 715jy@sohu.com (Y. J.) and chengshaoboshzu@163.com (S. C.) Contribution: Methodology, SupervisionSearch for more papers by this author Yunhao Lv, Yunhao Lv College of Food Science, Shihezi University, Shihezi, People's Republic of China Contribution: Conceptualization, Data curation, Software, Writing - original draftSearch for more papers by this authorGuogang Chen, Guogang Chen College of Food Science, Shihezi University, Shihezi, People's Republic of China Contribution: Funding acquisition, ResourcesSearch for more papers by this authorHui Ouyang, Hui Ouyang College of Food Science, Shihezi University, Shihezi, People's Republic of China Contribution: ​Investigation, SoftwareSearch for more papers by this authorYueying Sang, Yueying Sang College of Food Science, Shihezi University, Shihezi, People's Republic of China Contribution: Formal analysis, SoftwareSearch for more papers by this authorYing Jiang, Corresponding Author Ying Jiang 715jy@sohu.com orcid.org/0000-0002-1199-7032 College of Food Science, Shihezi University, Shihezi, People's Republic of China Correspondence Ying Jiang and Shaobo Cheng, College of Food Science, Shihezi University, Shihezi, Xinjiang 832003, People's Republic of China. Email: 715jy@sohu.com (Y. J.) and chengshaoboshzu@163.com (S. C.) Contribution: Funding acquisition, ResourcesSearch for more papers by this authorShaobo Cheng, Corresponding Author Shaobo Cheng chengshaoboshzu@163.com College of Food Science, Shihezi University, Shihezi, People's Republic of China Correspondence Ying Jiang and Shaobo Cheng, College of Food Science, Shihezi University, Shihezi, Xinjiang 832003, People's Republic of China. Email: 715jy@sohu.com (Y. J.) and chengshaoboshzu@163.com (S. C.) Contribution: Methodology, SupervisionSearch for more papers by this author First published: 18 March 2021 https://doi.org/10.1111/jfpp.15452 Lv and Chen are co-first authors of the article. Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract The objective of this study was to investigate the effects of 1-methylcyclopropene (1-MCP) treatment on the storage quality and volatile compounds of Xiaobai apricot fruit stored at 4°C. Three groups of apricot fruit were set in a 1 m3 container and treated with 0.5, 1, 1.5 μl/L of 1-MCP for 20 hr at 20°C, respectively. The physiological parameters and volatile compounds of 1-MCP-treated and untreated apricot fruit were examined. Twenty-eight volatile compounds were isolated and identified, and the main aroma compounds were determined to be linalool, α-terpenol, 6-methyl-5-hepten-2-one, theaspirane, benzaldehyde, nonanal, linalyl formate, butyl acetate, and hexyl acetate. The result showed that 1 μl/L of 1-MCP treatment had the most effective impact on delaying the ethylene production, respiration rates, soluble solids content, and maintaining firmness, titratable acidity, and ascorbic acid content, and 0.5 and 1 μl/L inhibited the production of most volatile compounds during storage. Novelty impact statement 1-MCP treatment can keep apricot fruit in good quality, but decreased the production of Volatile compounds. Linalyl formate and the aspirane were isolated and identified, and these were hardly found in apricot fruit in the previous report. A high concentration of 1-MCP treatment may promote the production of volatile compounds. Open Research DATA AVAILABILITY STATEMENT The data that support the findings of this study are available from the corresponding author upon reasonable request. Volume45, Issue9September 2021e15452 RelatedInformation