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

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 degrees C. Three groups of apricot fruit were set in a 1 m(3) container and treated with 0.5, 1, 1.5 mu l/L of 1-MCP for 20 hr at 20 degrees 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, alpha-terpenol, 6-methyl-5-hepten-2-one, theaspirane, benzaldehyde, nonanal, linalyl formate, butyl acetate, and hexyl acetate. The result showed that 1 mu l/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 mu l/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.