ABSTRACT

This study aimed to evaluate the combined effects of 1-methylcyclopropene (1-MCP) and modified atmosphere (MA) storage on volatile compound production and quality parameters of durian fruit cv. Monthong during storage. Whole durian fruit harvested at the commercial maturity (75–80%) was fumigated with 0–1,000 nL L⁻¹ of 1-MCP for 12 hours. The fruits were then kept in MA chamber fitted with a silicone membrane window at 15°C up to 4 weeks. Volatile aroma compounds including 3 sulfur compounds, 1 ester, 5 alcohols, and 1 ketone were monitored during durian fruit storage. The production of diethyl disulfide, 3,5-dimethyl-1,2,4-trithiolane (2 isomers) and ethyl-2-methyl butanoate was strongly suppressed by 1-MCP/MA treatment. Husk and pulp color changes, pulp softening, respiration rate, production of ethylene, and fermentative metabolites were effectively retarded with 1-MCP/MA technique. 1-MCP treatment at 500 nL L⁻¹ for 12 h under MA condition could extend the storage life of Monthong durian fruit up to 3 weeks without any negative effect. Therefore, this combined technique could be applied to maintain quality and control the ripening process of Monthong durian fruit.

摘要

本研究旨在评估 1-甲基环丙烯 (1-MCP) 和气调 (MA) 储存对榴莲果实挥发性化合物生产和质量参数的综合影响。储存期间的月通。商业成熟时收获的整个榴莲果实 (75–80%) 用 0–1,000 nL L ^-1熏蒸1-MCP 12 小时。然后将果实保存在装有硅胶膜窗的 MA 室中，温度为 15°C 长达 4 周。在榴莲果实贮藏过程中监测了挥发性香气化合物，包括 3 种硫化合物、1 种酯、5 种醇和 1 种酮。1-MCP/MA 处理强烈抑制二乙基二硫化物、3,5-二甲基-1,2,4-三硫杂环戊烷（2 种异构体）和乙基-2-甲基丁酸酯的产生。使用 1-MCP/MA 技术可有效抑制果壳和果肉颜色变化、果肉软化、呼吸速率、乙烯产生和发酵代谢物。500 nL L ^{-1的 1-MCP 处理}MA条件下12 h可将Montong榴莲的贮藏期延长至3周，且无任何负面影响。因此，这种组合技术可用于保持月通榴莲果实的质量和控制成熟过程。