文献类型：期刊文献

英文题名：Effect of 1-MCP treatment on volatile compounds of blackamber plum at different temperature based on principal components analysis

作者：Li, Liping[1,2] Xu, Haoyue[1,3] Chen, Xiaoyan[1,3] Hu, Ling[1,3] Wang, Guixi[4] Wang, Yousheng[3]

第一作者：Li, Liping

通信作者：Wang, Yousheng|[a00054e1417264c17e3dd]王友升;

机构：[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, 100048, China; [2] School of Bioengineering, Beijing Polytechnic, Beijing, 100176, China; [3] Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048, China; [4] State Forestry Administration Key Laboratory of Tree Breeding and Cultivation, Research Institute of Forestry, Chinese Academy of Forestry, Beijing, 100091, China

年份：2016

卷号：16

期号：9

起止页码：211-219

外文期刊名：Journal of Chinese Institute of Food Science and Technology

收录：EI(收录号：20165003129326);Scopus(收录号：2-s2.0-85003678500)

语种：英文

外文关键词：Cold storage - Digital storage - Food storage - Fruits

摘要：The present study investigated the effect of 1-methylcyclopropene (1-MCP) on volatile compounds in plum (Prunus salicina cv. Black amber) fruit stored at 20, 0, or kept at 20 after cold storage. Evaluations were preformed based on instrumental method, and the data were analyzed by principal component analysis (PCA). The results showed that 1-MCP treatment decreased the production of alcohols and esters of plum fruit, whereas the influence on aldehydes depended on storage time at all three temperatures. PCA revealed that the impact of 1-MCP treatment was extremely significant during ripening at 20 after 67, 96 days of cold storage and during 20 storage compared with that at 0. ? 2016, Editorial Office of Journal of CIFST. All right reserved.