Effects of 1-MCP treatment on fruit quality and aroma components of Huaniu apples during cold storage

Huaniu apple as materiol, the effects of 1-methylcyclopropene ( 1-MCP) on the fruit firmness, soluble solids content, titratable acid content, respiration rate, ethylene release rate, aroma components of the number and relative content during storage were studied.The results showed that the hardness, soluble solid content and titratable acid content of apple treated with1-MCP were 7.53 kg·cm-2, 15.57% and 0.29%, respectively, which were 53.2%, 1.2% and 5.3% higher than those of the control, respectively.While 1-MCP treatment inbibited the respiration rate and ethylene production.1-MCP could significantly reduce the content of esters, alcohols, acids, aldehydes and other components during fruit storage, and the ratio of esters, alcohols, acids, aldehydes and other aroma components while the control over the same period decreased by 41.9%, 15.5%, 17.1%, 50% and 11.9% respectively.Under low temperature storage condition, 1-MCP could significantly reduce the aroma types during the storage and reduce the content of various aroma components, and improve the storage quality of the Huaniu apples.