Abstract
Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and chemometric methods were utilized to analyze changes in volatile organic compounds (VOCs) of yellow-fleshed peach by 1-methylcyclopropylene (1-MCP) treatment and modified atmosphere packaging (MAP). Meanwhile, the storage quality of yellow-fleshed peach at room temperature (25°C) was also studied. Yellow-fleshed peach was treated by four methods, namely, nanomaterial packaging (NA), 1-MCP fumigation and nanomaterial packaging (1-MCP-NA), polyethylene (PE) packaging, and 1-MCP fumigation with polyethylene packaging (1-MCP-PE). Changes in the decay rate, firmness, browning index, soluble solid content, and titratable acid of the fruit were then measured at room temperature at 1, 4 and 10 days of storage. Thirty-two VOCs, including terpenoids, alcohols, esters, aldehydes, and ketones, were identified. Seventeen VOCs were found to be significant with predictive variable important in the projection (VIP) > 1 and p < 0.05 by analysis of variance and orthogonal projection to latent structure discriminant analysis (OPLS-DA). After 10 days of storage, the browning index of 1-MCP-NA group was 51.7%, which was lower than the control fruit (PE, 76.7%). Compared with other three treatments, 1-MCP-NA showed the better ability to delay and inhibit decreases in ester and aldehyde contents, and the ethanol content was lowest in the samples treated by 1-MCP-NA during storage. Differences among treatment groups were distinguished by principal component analysis (PCA) and hierarchical clustering heat map. The results showed that 1-MCP-NA could well maintain the quality and flavor stability of yellow-fleshed peach, and it had a good application prospect in the postharvest preservation of yellow-fleshed peach. PRACTICAL APPLICATION: In this study, 1-methylcyclopropylene (1-MCP) combined with nanomaterial (NA) packaging (1-MCP-NA) proved to have a better fresh preservation effect. 1-MCP-NA showed better ability to delay and inhibit decreases in ester and aldehyde contents by HS-GC-IMS technique. It provided a new strategy for postharvest storage of yellow-fleshed peaches.
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Claims 7
Claim · model-written summary
Thirty-two volatile organic compounds, including terpenoids, alcohols, esters, aldehydes and ketones, were identified in yellow-fleshed peach.
- Taxon
- peach
Prunus persicat0 - Outcome
- VOCse0
- Value
- Thirty-twoe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Thirty-two VOCs, including terpenoids, alcohols, esters, aldehydes, and ketones, were identified”
t0“peach”
Claim · model-written summary
Seventeen VOCs were significant (VIP > 1 and p < 0.05).
- Taxon
- peachPrunus persicat0
- Outcome
- VOCse0
- Value
- Seventeene0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Seventeen VOCs were found to be significant with predictive variable important in the projection (VIP) > 1 and p < 0.05”
t0“peach”
Claim · model-written summary
After 10 days of storage, the browning index of the 1-MCP plus nanomaterial packaging group was 51.7%, lower than the polyethylene control fruit at 76.7%.
- Taxon
- peachPrunus persicat0
- Treatment
- 1-MCP-NAe0
- Outcome
- browning indexe0
- Direction
- lowere0
- Value
- 51.7%e0
- Qualifier
- After 10 days of storagee0
- Comparator
- control fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After 10 days of storage, the browning index of 1-MCP-NA group was 51.7%, which was lower than the control fruit (PE, 76.7%)”
t0“peach”
Claim · model-written summary
Compared with the other three treatments, 1-MCP plus nanomaterial packaging better delayed and inhibited decreases in ester and aldehyde contents.
- Taxon
- peachPrunus persicat0
- Treatment
- 1-MCP-NAe0
- Outcome
- ester and aldehyde contentse0
- Direction
- delay and inhibit decreasese0
- Comparator
- other three treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared with other three treatments, 1-MCP-NA showed the better ability to delay and inhibit decreases in ester and aldehyde contents”
t0“peach”
Claim · model-written summary
Ethanol content was lowest in samples treated by 1-MCP plus nanomaterial packaging during storage.
- Taxon
- peachPrunus persicat0
- Treatment
- 1-MCP-NAe0
- Outcome
- ethanol contente0
- Direction
- loweste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the ethanol content was lowest in the samples treated by 1-MCP-NA during storage”
t0“peach”
Claim · model-written summary
The authors conclude that 1-MCP plus nanomaterial packaging could well maintain the quality and flavor stability of the peach.
- Taxon
- peachPrunus persicat0
- Treatment
- 1-MCP-NAe0
- Outcome
- quality and flavor stabilitye0
- Direction
- maintaine0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1-MCP-NA could well maintain the quality and flavor stability”
t0“peach”
Claim · model-written summary
The authors consider 1-MCP plus nanomaterial packaging to have a good application prospect in postharvest preservation of the peach.
- Taxon
- peachPrunus persicat0
- Outcome
- good application prospect in the postharvest preservatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“it had a good application prospect in the postharvest preservation”
t0“peach”
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