The Preliminary Determination of Volatile Constituents of Longan Arillus, Epicarpium and Seeds by Gas Chromatography-Mass Spectrometry Coupled With Solid-Phase Microextraction

Chen, F. X.; Wu, Shiju; Zheng, Shenglan; Sheng, S. L.; Li, Y. Y.; Wen, Feiyan; Li, X. L.

doi:10.17660/actahortic.2010.863.92

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“…These ester aroma compounds were also detected in "Conference, " "Alexander Lucas, " and "Nanguoli" pears (Li G. et al, 2013;Hendges et al, 2018). In addition, dimethyl phthalate and diethyl phthalate were also detected in "Laiyang" pears in our study, which have not been reported in other pear varieties, but which have been reported in other fruits such as longans and peaches (Chen et al, 2010;Xu et al, 2012). The highest content of esters was found in CK fruit after being stored for 120 days, which was closely related the activity of AAT (Figure 1E).…”

Section: Discussionsupporting

confidence: 63%

The Synergism of 1-Methylcyclopropene and Ethephon Preserves Quality of “Laiyang” Pears With Recovery of Aroma Formation After Long-Term Cold Storage

Shu

Min

et al. 2020

Front. Plant Sci.

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A "Laiyang" pear is a climacteric fruit with a special taste and nutritional value but is prone to a post-harvest aroma compound loss and a loss in fruit quality. In this study, pears were pretreated with 0.5 µl L −1 1-methylcyclopropene (1-MCP) at 20 • C for 12 h and then stored at 0 ± 1 • C for 150 days to evaluate the influence of 1-MCP on fruit quality and the changes in components of volatile aromas. In addition, pears were further treated with 2 mmol L −1 ethephon. The effects of ethephon on the recovery of aroma production were investigated during the 150 day storage at 0 ± 1 • C and the subsequent 7 day shelf life at 20 ± 1 • C. Treatment with 1-MCP inhibited firmness loss, increased electrical conductivity, reduced respiration and ethylene production rates as well as the contents of soluble solids, and maintained the storage quality of the fruits. However, 1-MCP treatment inhibited the emission of volatile aromas in pear fruits by decreasing the activities of various enzymes, such as lipoxygenase (LOX), hydroperoxide lyase (HPL), alcohol dehydrogenase (ADH), pyruvate carboxylase (PDC), and alcohol acetyltransferase (AAT). During the shelf-life, activities of the above mentioned enzymes were significantly enhanced, and a higher content of volatile aromas were found in fruits treated with 1-MCP + ethephon, while other qualities were not compromised. These results showed that 1-MCP treatment could effectively maintain the quality of the "Laiyang" pear during cold storage, and the additional application of ethephon on fruits during shelf-life may be a promising way to restore volatile aromas in pear fruits after long-term storage.

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Section: Discussionsupporting

confidence: 63%