Analysis of the Volatile Components of Blueberry Fruits with Different Treatments during Shelf Life by GC-MS Combined with Electronic Nose

To explore the effect of 1-methylcyclopropylene(1-MCP)combined with MAP on the volatile components of blueberries during shelf storage,headspace solid-phase microextraction and gas chromatography mass spectrometry(HS-SPME-GC-MS)was used in combination with electronic nose technology to detect the volatile components in blueberry shelf life at 4℃after 30 days of ice temperature storage((-0.5±0.3)℃). The results showed that aldehydes(24.86%~91.98%),alcohols(0.24%~23.85%),terpenes(2.00%~43.00%)were the most volatile components during the shelf life of blueberry,and the characteristic volatile components were 2-hexenal(grass aroma),linalanol(thick green with sweet wood green breath)and geraniol(mild and sweet rose breath). Discriminant analysis was superior to principal component analysis in analyzing volatile components of blueberry. It could be seen that 3 d was the inflection point of change of major volatile components of blueberry in shelf life,and the sensor with the highest contribution rate was W5S.The combined treatment of MAP+1-MCP could delay the loss of aldehydes during shelf life,and the sequence of inhibitory effect on aldehydes loss was MAP+1-MCP>1-MCP>MAP>CK.