Effects of intermittent warming on aroma-related esters of 1-methylcyclopropene-treated ‘Nanguo’ pears during ripening at room temperature》.pdfVIP

Scientia Horticulturae 185 (2015) 82–89 Contents lists available at ScienceDirect Scientia Horticulturae j o u rn al h o m e p a g e : w w w. elsev /locate/scih orti Effects of intermittent warming on aroma-related esters of 1-methylcyclopropene-treated ‘Nanguo’ pears during ripening at room temperature Xin Zhou a , Ling Dong a , Qian Zhou a , Jun-wei Wang a , Nan Chang a , Zhi-yong Liu b , Shu-juan Ji a,∗ a Department of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China b Department of Horticulture, Shenyang Agricultural University, Shenyang 110866, PR China a r t i c l e i n f o a b s t r a c t Article history: Refrigeration combined with 1-methylcyclopropene (1-MCP) treatment is an effective method for the Received 6 November 2014 long-term storage of climacteric fruit, but this benefit is offset by a loss of aroma when the fruit is Received in revised form 16 January 2015 then ripened at room temperature. The pear cv. ‘Nanguo’ (Pyrus ussuriensis Maxim.) was treated with Accepted 22 January 2015 ◦ 1-MCP and continuously stored at 0 ± 0.5 C or exposed to the same storage temperature alternated Available online 11 February 2015 with 20 ± 1 ◦ C for 1 d every 20 d during storage (namely, intermittent warming [IW]). Changes in aroma-related esters, levels of fatty acids, and the activity and gene express