Flavor and taste attributes of fruits varied by different preservatives treatments. Changes in sugars, organic acids, amino acids as well as volatiles of strawberries treated with 1-methylcyclopropene (1-MCP) and/or chlorine dioxide (ClO₂) were evaluated during storage period in this study. Our results revealed that the decreases of tartaric acid, malic acid, citric acid, titratable acidity (TA), sucrose and soluble sugar contents were significantly inhibited by 1-MCP + ClO₂. The fructose and glucose contents of all groups remained stable and slightly increased at the last period of 10 days. However, different treatments had no influence on content of succinic acid. Moreover, the highest sweet taste (77.37 mg 100 g⁻¹ fresh weight) and lowest bitter taste (3.44 mg 100 g⁻¹ fresh weight) free amino acids (FAA) were observed in the strawberries treated by 1-MCP combined with ClO₂ treatment as compared to other treatments and control. (E)-2-hexenal was the most abundant volatile and showed a significant increase trend during strawberry storage. More interestingly, ethyl butyrate, fruit-like aroma, could be recovered in content by 1-MCP, ClO₂ alone and their combination treatment. Compared with other treatments, the significant different flavor in ClO₂ treatment was identified by principle component analysis. In addition, methyl hexanoate and 4-methoxy-2,5-dimethylfuran-3(2H)-one (DMMF) were the major factors that affected the volatile organic compounds (VOCs) of strawberries through the whole storage. Taken together, 1-MCP coupled with ClO₂ could be a complex preservative to maintain strawberries quality by regulating the flavor and taste attributes.

水果的风味和味道属性因不同的防腐剂处理而异。本研究评估了用 1-甲基环丙烯 (1-MCP) 和/或二氧化氯 (ClO ₂ )处理过的草莓的糖、有机酸、氨基酸以及挥发物在储存期间的变化。结果表明，1-MCP + ClO ₂显着抑制了酒石酸、苹果酸、柠檬酸、可滴定酸度（TA）、蔗糖和可溶性糖含量的降低。所有组的果糖和葡萄糖含量保持稳定，并在最后 10 天期间略有增加。但不同处理对琥珀酸含量无影响。此外，最高的甜味（77.37 mg 100 g ^-1与其他处理和对照相比，在通过 1-MCP 结合 ClO ₂处理处理的草莓中观察到鲜重）和最低苦味（3.44 mg 100 g ^-1鲜重）游离氨基酸 (FAA) 。(E)-2-己烯醛是最丰富的挥发物，在草莓贮藏期间呈显着增加趋势。更有趣的是，丁酸乙酯具有水果香气，可以通过单独使用1-MCP、ClO ₂及其组合处理来恢复含量。与其他处理相比，ClO _{2 的}风味差异显着通过主成分分析确定处理。此外，己酸甲酯和4-甲氧基-2,5-二甲基呋喃-3(2H)-酮(DMMF)是影响草莓整个贮藏过程中挥发性有机化合物(VOCs)的主要因素。总之，1-MCP 与 ClO _{2 结合}可能是一种复合防腐剂，可通过调节风味和味道属性来保持草莓品质。