Articles
Impact of storage conditions on selective volatile compounds in various apple cultivars
Article number
1396_41
Pages
301 – 308
Language
English
Abstract
Volatile compounds (VC) contribute to the overall flavour of apple, mainly from the chemical classes esters, alcohols, aldehydes, and acids.
Among numerous volatile compounds, 1-hexanol, 1-pentanol, 1-butanol, hexanal, butyl acetate, and hexyl acetate are common to most apple cultivars and highly contribute to sensory perception.
These compounds are affected by various pre- and postharvest factors, but mainly by the storage conditions, which play a crucial role in the endmost flavour perceived.
Therefore, this study determines the effects of regular atmosphere (RA), controlled atmosphere (CA), and dynamic control atmosphere-CO2 with varying temperatures (DCA-CD Plus), and all treatments with and without 1-MCP application on the above cited VC for apple cultivars Red Prince, Jonagold, Pinova, and Shalimar. The VC analysis was conducted after 8 months of storage and 7 days of shelf-life at 20°C, using the solid-phase microextraction (HS-SPME) technique, followed by GC/MS analysis.
Results showed the presence of 1-hexanol, hexanal, butyl acetate, and hexyl acetate in all selected cultivars.
DCA-stored fruit showed a higher concentration of hexanal than other treatments, whereas the concentration 1-butanol remains unaffected in DCA and CA storage. 1-MCP suppresses 1-hexanol, butyl acetate, and hexyl acetate synthesis in Pinova. Results also confirmed the presence of ethyl 2-methyl butanoate as specific ester in Red Prince apple.
Therefore, it can be concluded that volatile compounds are cultivar-specific and are substantially affected by storage conditions.
Among numerous volatile compounds, 1-hexanol, 1-pentanol, 1-butanol, hexanal, butyl acetate, and hexyl acetate are common to most apple cultivars and highly contribute to sensory perception.
These compounds are affected by various pre- and postharvest factors, but mainly by the storage conditions, which play a crucial role in the endmost flavour perceived.
Therefore, this study determines the effects of regular atmosphere (RA), controlled atmosphere (CA), and dynamic control atmosphere-CO2 with varying temperatures (DCA-CD Plus), and all treatments with and without 1-MCP application on the above cited VC for apple cultivars Red Prince, Jonagold, Pinova, and Shalimar. The VC analysis was conducted after 8 months of storage and 7 days of shelf-life at 20°C, using the solid-phase microextraction (HS-SPME) technique, followed by GC/MS analysis.
Results showed the presence of 1-hexanol, hexanal, butyl acetate, and hexyl acetate in all selected cultivars.
DCA-stored fruit showed a higher concentration of hexanal than other treatments, whereas the concentration 1-butanol remains unaffected in DCA and CA storage. 1-MCP suppresses 1-hexanol, butyl acetate, and hexyl acetate synthesis in Pinova. Results also confirmed the presence of ethyl 2-methyl butanoate as specific ester in Red Prince apple.
Therefore, it can be concluded that volatile compounds are cultivar-specific and are substantially affected by storage conditions.
Authors
K. Khera, F. Büchele, F.R. Thewes, R. Wagner, D.A. Neuwald
Keywords
Malus domestica Borkh., DCA-CD, CA, GC/MS, aroma, esters, alcohols, aldehydes
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