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首页> 外文期刊>LWT-Food Science & Technology >Pecan storage: Effects of 1-MCP on the overall quality and volatile compounds profile of shelled and unshelled pecans
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Pecan storage: Effects of 1-MCP on the overall quality and volatile compounds profile of shelled and unshelled pecans

机译：山核桃储存：1-MCP对炮弹和非剥离山核桃的整体质量和挥发性化合物剖面的影响

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摘要

The effects of 1-methylcyclopropene (1-MCP) treatment and shell maintenance on the physicochemical quality and volatile compounds (VC) profile of pecans after storage is still poorly understood. Therefore, the present study aimed to evaluate the effects of 1-MCP (1 ppm) application on pecans with and without shell maintenance during storage on the parameters of color, internal browning (IB) incidence and severity, respiration rate, acidity, peroxide value (PV), and VC profile after six months of storage under ambient conditions (17 +/- 5.1 degrees C). The 1-MCP applied to the unshelled pecans maintained the luminosity and decreased IB incidence and severity. Shelled and unshelled pecans had lower acidity and PV when treated with 1-MCP. Regarding VC profile, maintaining the shell during storage decreased unwanted volatile compounds, including hexanal, octanal, and nonanal. In shelled pecans, 1-MCP treatment reduced hexanal, octanal, and nonanal content. This study is the first to demonstrate that 1-MCP application results in better maintenance of the physicochemical quality and VC profile of shelled and unshelled pecans stored under ambient conditions after long-term storage.
机译：1-甲基环丙烯（1-MCP）处理和贝壳维护对山核桃贮藏后的理化质量和挥发性化合物（VC）分布的影响尚不清楚。因此，本研究旨在评估1-MCP（1 ppm）在环境条件下（17+/-5.1摄氏度）贮藏六个月后，在贮藏期间对有壳和无壳的山核桃施用对颜色、内部褐变（IB）发生率和严重程度、呼吸率、酸度、过氧化值（PV）和VC分布的影响。应用于无壳山核桃的1-MCP维持了亮度，降低了IB的发生率和严重程度。当用1-MCP处理时，有壳和无壳山核桃的酸度和PV较低。关于VC的分布，在储存期间保持外壳减少了不需要的挥发性化合物，包括己醛、辛醛和壬醛。在带壳山核桃中，1-MCP处理降低了己醛、辛醛和壬醛的含量。这项研究首次证明，在长期储存后，1-MCP的应用可以更好地维持在环境条件下储存的带壳和无壳山核桃的理化质量和VC分布。

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