Fengtang plum is popular with consumers because of its unique taste and high nutritional value.In this paper, three different harvest maturity Fengtang plums were used as experimental materials.After treated with 0.5 μL/L and 1.0 μL/L 1-methylcyclopropene (1-MCP), the fruits was stored at (25±2) ℃ for 14 days.The decay rate, respiratory intensity, ethylene release rate, firmness, color, soluble solid content, titratable acid content, and solid-acid ratio were measured every 2 days, and sensory evaluation was made.In addition, the effects of 1-MCP on the shelf quality and volatile substances of different maturity plums were analyzed by GC-MS.Results showed that the Fengtang plum was a typical non-climacteric fruit.Harvest maturity was the main reason affecting the quality change of Fengtang plums during their shelf life.The higher the harvest maturity, the higher the decay rate of plum fruit during shelf life, the more vigorous the respiration, the more rapid the quality deterioration.A high concentration of 1-MCP (1.0 μL/L) treatment could delay the quality deterioration of different maturity plum fruit during shelf life, and the effect of high maturity (110 days after flowering) fruit preservation was the most obvious.GC-MS analysis showed that aldehydes (grassy aroma) and esters (fruit aroma) were the main volatile substances in Fengtang plums, and the higher the harvest maturity, the lower the aldehyde content and the higher the ester content.Different concentrations of 1-MCP treatment could delay the decrease of aldehyde content and the increase of ester content during the shelf life of plum fruit, and more effectively maintain the inherent aroma of plum fruit.Combined with the results of the solid-acid ratio and sensory evaluation, the high-maturity plum fruit had the best flavor during shelf life.1-MCP treatment (1.0 μL/L) could effectively delay the quality deterioration and flavor loss of different maturity plum fruit during shelf life and had the best shelf preservation effect on high-maturity plum fruit.
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