Blueberry fruit (Vaccinium spp. Berkeley) are popular with people due to the functional components, but they are perishable. The objective of the study was to evaluate the effect of 1‐methylcyclopropene (1‐MCP) with and without ethylene on ripening and volatile compounds of blueberry fruit. Sensory quality, physicochemical indexes, functional component, antioxidant activity, and principal component analysis of volatile compounds of fruit were detected. The present results indicated that application of ethylene accelerated ethylene production and respiration rate, decreased antioxidant activity and functional components contents of blueberries in comparison with the untreated samples. The degradation effect of ethylene was effectively neutralized by 1‐MCP. Treatment of 1‐MCP with or without ethylene enhanced firmness, functional components contents, antioxidant activity, and inhibited ethylene production, respiration rate comparing with the control. Furthermore, simultaneous use of ethylene and 1‐MCP treatment guaranteed better quality and volatile compounds in blueberry fruit during the whole storage.

中文翻译：

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1-甲基环丙烯（1-MCP）对蓝莓果实成熟和挥发性成分的影响

蓝莓果实（牛痘spp。伯克利（Berkeley）由于其功能组件而在人们中很受欢迎，但它们很容易腐烂。该研究的目的是评估有或没有乙烯的1-甲基环丙烯（1-MCP）对蓝莓果实成熟和挥发性化合物的影响。检测了水果中挥发性成分的感官品质，理化指标，功能成分，抗氧化活性和主成分分析。本结果表明，与未处理的样品相比，乙烯的应用加速了乙烯的产生和呼吸速率，降低了蓝莓的抗氧化活性和功能成分含量。1-MCP有效地中和了乙烯的降解作用。在有或没有乙烯的情况下处理1-MCP的硬度，功能成分含量，抗氧化活性，与对照组相比，抑制了乙烯的产生，呼吸速率的提高。此外，同时使用乙烯和1-MCP处理可确保整个存储期间蓝莓果实的质量和挥发性化合物更好。