Articles
Combined effect of DCA and 1-MCP on volatile organic compounds, organic acids, firmness and sugars in stored Royal Gala apples
Article number
1396_39
Pages
285 – 292
Language
English
Abstract
The British apple industry is continuously asked by domestic retailers to extend availability.
This is being achieved by implementing ever more sophisticated storage technologies, since the industry is challenged by imports.
In order that primary production of UK apples can be fully utilised and be made more competitive with imports, a paradigm shift is needed to improve how apples are stored such that the focus is moved towards flavour-life, rather than being just driven by firmness and sugar content.
Previous studies have shown that in low oxygen partial pressures, such as the ones employed in dynamically controlled atmosphere (DCA) storage, the effects of 1-methylcyclopropene (1-MCP) are not clear yet (Weber et al., 2017). Hence, this study aims to evaluate the effects of combined DCA and 1-MCP treatment on aroma.
In this study, Royal Gala apples were evaluated under different storage conditions for 20 weeks and sampled every three weeks.
Apples were taken from DCA or air, respectively, and combined with or without the application of 1-MCP (an ethylene inhibitor). Ripeness indicators and volatile organic compounds (VOCs) were measured after one week of shelf life.
The results have shown that DCA in combination with 1-MCP has positive effects in retaining firmness and organic acid content during shelf life after removal from storage, and maintained a higher sugar concentration in apples compared to air storage.
In general, the VOC concentration in apples was found to be close to 0 after one month of DCA storage.
However, a few compounds, which are not typically associated with a ripe Gala smell, were found.
Apples stored in air showed a trend to have higher VOC concentrations including compounds with unpleasant aroma as well as a typical Gala smell, yet not all differences were significant.
Therefore, further studies are required to improve flavour of stored apples.
This is being achieved by implementing ever more sophisticated storage technologies, since the industry is challenged by imports.
In order that primary production of UK apples can be fully utilised and be made more competitive with imports, a paradigm shift is needed to improve how apples are stored such that the focus is moved towards flavour-life, rather than being just driven by firmness and sugar content.
Previous studies have shown that in low oxygen partial pressures, such as the ones employed in dynamically controlled atmosphere (DCA) storage, the effects of 1-methylcyclopropene (1-MCP) are not clear yet (Weber et al., 2017). Hence, this study aims to evaluate the effects of combined DCA and 1-MCP treatment on aroma.
In this study, Royal Gala apples were evaluated under different storage conditions for 20 weeks and sampled every three weeks.
Apples were taken from DCA or air, respectively, and combined with or without the application of 1-MCP (an ethylene inhibitor). Ripeness indicators and volatile organic compounds (VOCs) were measured after one week of shelf life.
The results have shown that DCA in combination with 1-MCP has positive effects in retaining firmness and organic acid content during shelf life after removal from storage, and maintained a higher sugar concentration in apples compared to air storage.
In general, the VOC concentration in apples was found to be close to 0 after one month of DCA storage.
However, a few compounds, which are not typically associated with a ripe Gala smell, were found.
Apples stored in air showed a trend to have higher VOC concentrations including compounds with unpleasant aroma as well as a typical Gala smell, yet not all differences were significant.
Therefore, further studies are required to improve flavour of stored apples.
Authors
S. Landahl, R. Pastor Trigo, M.C. Alamar Gavidia
Keywords
1-methylcyclopropene, dynamically controlled atmosphere, VOC, shelf life, non-structural carbohydrates
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