{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T11:22:17Z","timestamp":1792322537973,"version":"4.4.0"},"reference-count":60,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2022,8,20]],"date-time":"2022-08-20T00:00:00Z","timestamp":1660953600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2022,9]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Headspace\u2010gas chromatography\u2010ion mobility spectrometry (HS\u2010GC\u2010IMS) and chemometric methods were utilized to analyze changes in volatile organic compounds (VOCs) of yellow\u2010fleshed peach by 1\u2010methylcyclopropylene (1\u2010MCP) treatment and modified atmosphere packaging (MAP). Meanwhile, the storage quality of yellow\u2010fleshed peach at room temperature (25\u00b0C) was also studied. Yellow\u2010fleshed peach was treated by four methods, namely, nanomaterial packaging (NA), 1\u2010MCP fumigation and nanomaterial packaging (1\u2010MCP\u2010NA), polyethylene (PE) packaging, and 1\u2010MCP fumigation with polyethylene packaging (1\u2010MCP\u2010PE). Changes in the decay rate, firmness, browning index, soluble solid content, and titratable acid of the fruit were then measured at room temperature at 1, 4 and 10 days of storage. Thirty\u2010two VOCs, including terpenoids, alcohols, esters, aldehydes, and ketones, were identified. Seventeen VOCs were found to be significant with predictive variable important in the projection (VIP)\u00a0&gt;\u00a01 and\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05 by analysis of variance and orthogonal projection to latent structure discriminant analysis (OPLS\u2010DA). After 10 days of storage, the browning index of 1\u2010MCP\u2010NA group was 51.7%, which was lower than the control fruit (PE, 76.7%). Compared with other three treatments, 1\u2010MCP\u2010NA showed the better ability to delay and inhibit decreases in ester and aldehyde contents, and the ethanol content was lowest in the samples treated by 1\u2010MCP\u2010NA during storage. Differences among treatment groups were distinguished by principal component analysis (PCA) and hierarchical clustering heat map. The results showed that 1\u2010MCP\u2010NA could well maintain the quality and flavor stability of yellow\u2010fleshed peach, and it had a good application prospect in the postharvest preservation of yellow\u2010fleshed peach.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>In this study, 1\u2010methylcyclopropylene (1\u2010MCP) combined with nanomaterial (NA) packaging (1\u2010MCP\u2010NA) proved to have a better fresh preservation effect. 1\u2010MCP\u2010NA showed better ability to delay and inhibit decreases in ester and aldehyde contents by HS\u2010GC\u2010IMS technique. It provided a new strategy for postharvest storage of yellow\u2010fleshed peaches.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.16277","type":"journal-article","created":{"date-parts":[[2022,8,20]],"date-time":"2022-08-20T04:47:59Z","timestamp":1660970879000},"page":"4009-4026","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Understanding the volatile organic compounds of 1\u2010methylcyclopropylene fumigation and packaging on yellow\u2010fleshed peach via headspace\u2010gas chromatography\u2010ion mobility spectrometry and chemometric analyses"],"prefix":"10.1111","volume":"87","author":[{"given":"Yunian","family":"Huang","sequence":"first","affiliation":[{"name":"Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences  Changsha China"},{"name":"Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety  Changsha 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