| Issue |
BIO Web Conf.
Volume 142, 2024
2024 International Symposium on Agricultural Engineering and Biology (ISAEB 2024)
|
|
|---|---|---|
| Article Number | 01021 | |
| Number of page(s) | 5 | |
| Section | Agricultural Economic Engineering and Market Management | |
| DOI | https://doi.org/10.1051/bioconf/202414201021 | |
| Published online | 21 November 2024 | |
Effects of High / Low Oxygen Combined With 1-MCP on The Quality and Volatile Components of Mints During Storage
1 Hubei Provincial Institute of Product Quality Supervision and Inspection, Wuhan 430061, China
2 Xianning Public Inspection and Testing Center, Xianning 437000, China
3 Xian’an District Maternal and Child Health Hospital, Xianning 437000, China
* Corresponding author: Corresponding author: f*535380654@qq.com; a1225972902@qq.com; b77048733@qq.com; c597082151@qq.com; d531362753@qq.com; e631126501@qq.com; g1293210714@qq.com; h2810505862@qq.com
To investigate the effect of high / low oxygen combined with 1-methylcyclopropene (1-MCP) on the quality and volatile components of mints during storage, and to analyze the intrinsic relationship between volatile components and peppermint quality. Using high-quality mints as the test materials, 1-MCP with concentrations of 0.5 μ L/L and 1.0 μ L/L were combined with low oxygen (6% O2:9% CO2: 85% N2) and high oxygen (80% O2: 20% CO2) to treat mints, stored at 4℃ for 12 days, and the physiological and biochemical changes of mints during storage were analyzed. The volatile components in peppermint were also measured. The results showed that: under the condition of 4℃, the combination of 0.5 μ L/L 1-MCP and low oxygen (6% O2:9% CO2: 85% N2) treatment could reduce the loss of volatile components , inhibit the degradation of chlorophyll and the generation of ethylene, reduce the activity of peroxidase (POD) enzyme, and achieve good preservation effect in mints. The better the quality of mint, the more terpenes in mint volatile, the less alcohols.
© The Authors, published by EDP Sciences, 2024
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