Impact of Innovative Controlled Atmosphere Storage Technologies and Postharvest Treatments on Volatile Compound Production in Cv. Pinova Apples

Organically grown apples cv. Pinova harvested at two different dates were stored at 1.3 °C for up to 4 months in air, up to 7 months in ULO (1.5 kPa of O2 and 1.3 kPa of CO2) and in dynamic controlled atmosphere (DCA) conditions (0.4−0.6 kPa of O2 and 0.6−0.8 kPa of CO2); the DCA storage method invo...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2009-02, Vol.57 (3), p.915-923
Main Authors: Raffo, Antonio, Kelderer, Markus, Paoletti, Flavio, Zanella, Angelo
Format: Article
Language:English
Subjects:
1-methylcyclopropene
alcohols
apples
Atmosphere - analysis
Biological and medical sciences
Chemical Changes Induced by Processing/Storage
cold storage
controlled atmosphere storage
Cyclopropanes - pharmacology
dynamic controlled atmosphere storage
esters
Food engineering
Food industries
Food Preservation - methods
Food, Organic - analysis
Fruit - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
hot water treatment
Malus - chemistry
odor compounds
Odorants - analysis
oxygen
Oxygen - analysis
plant growth substances
postharvest treatment
storage quality
ultralow oxygen storage
volatile compounds
volatile organic compounds
Volatilization
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Summary:Organically grown apples cv. Pinova harvested at two different dates were stored at 1.3 °C for up to 4 months in air, up to 7 months in ULO (1.5 kPa of O2 and 1.3 kPa of CO2) and in dynamic controlled atmosphere (DCA) conditions (0.4−0.6 kPa of O2 and 0.6−0.8 kPa of CO2); the DCA storage method involved the use of a chlorophyll fluorescence monitoring system in order to detect low-O2 stress in apples and to allow for the dynamic adaptation of storage atmosphere to O2 levels that were lower than in ULO but still tolerated by fruits. A postharvest 1-MCP treatment (for 24 h at 1.3 °C) and a hot water treatment (for 180 s at 50 °C) were also tested on apples stored afterward in ULO and air, respectively. Volatile compounds isolated from the pulp of fruits were measured after 4 and 7 months, just upon removal from storage and after 11 days at 22 °C. Total amount of aroma compounds detected in apples stored in DCA was markedly higher (from 2- to 4-fold) than in fruits exposed to 1-MCP + ULO but, at most sampling times, significantly lower than in ULO fruits. Moderate differences in storage atmosphere composition between ULO and DCA significantly affected both total amount and profile of volatile esters. Analogous effects were observed on the alcohol precursors of the main esters. Exposure to 1-MCP inhibited biosynthesis of straight-chain esters more than that of branched-chain esters. The hot water treatment did not seem to produce marked changes in volatile composition after four months of air storage, except for a sharp accumulation of aldehydes during the shelf-life time. DCA storage technology, besides avoiding any chemical treatment, can preserve apple aroma compounds better than 1-MCP + ULO during long-term storage.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf802054y