运用顶空固相微萃取-气质联用和电子鼻2种技术,对贮后货架期间1-MCP低温不同处理时期苹果的挥发性物质进行检测分析。结果表明:苹果的挥发性物质主要是由酯类、醛类和醇类物质组成,对照组果实醇类和酯类物质相对含量要高于1-MCP处理组,而醛类物质相对含量小于1-MCP处理组;在1-MCP低温不同处理期间,1-MCP-1d处理酯类物质低于其他1-MCP处理组。电子鼻分析结果显示,在贮后货架20 d,LDA方法有效区分对照果实和1-MCP低温不同处理时期果实,而贮后货架0 d时除1-MCP-1d外,其他1-MCP低温不同处理时期组区分效果不理想,与气质联用分析结果相一致。结果还表明:随着贮后货架时间的延长,处理组间的差异越加明显,电子鼻区分效果也越好。因此,电子鼻对1-MCP低温不同处理时期苹果整体气味特征进行判别具有可行性。

Volatile substance of apples with 1-MCP at different treatment time under cold temperature during shelf life was detected and analyzed by GS-MS and electronic nose.The results showed that volatile substance of apples was mainly composed of esters,aldehydes and alcohol,and their contents in the control group was greater than 1-MCP treatment group.However,aldehydes relative content of control group was lower than 1-MCP treatment group.Esters of 1-MCP-1d treatment was lower than other 1-MCP treatment.Electronic nose analysis can distinguish the control group and 1-MCP treated at different time under cold temperature by LDA method after 20 d of storage.But,electronic nose can't completely distinguish the two groups right after treatment.This result is the same with GS-MS analysis.The results also showed that the difference in volatile substance was more distinguished between treated group and controls by electronic nose detection.Therefore,discriminate of apples flavor treated by 1-MCP at different time under cold temperature was feasible by electronic nose.