Articles
From storage to flavor: VOCs dynamics in apples before and after DCA-CF and 1-MCP
Article number
1456_10
Pages
75 – 86
Language
English
Abstract
Advanced storage technologies based on low oxygen atmospheres, dynamically controlled by the response of chlorophyll fluorescence (DCA-CF), or 1-methylcyclopropene (1-MCP) have enhanced the storage potential of apples.
These techniques preserve key quality attributes including texture, flavor, and background color, while also reducing the incidence of physiological disorders.
However, these widely commercially applied technologies may affect the synthesis of volatile organic compounds (VOCs), which play a crucial role in consumers’ perception of aroma.
Despite the influence of many factors on the overall apple VOCs profile, ripening as regulated by the ethylene synthesis is crucial for the composition and abundance of volatile compounds in apple fruit.
Hence the present investigation aimed to elucidate the impact of the adopted storage conditions (RA, ULO, DCA-CF), also including the combination with 1-MCP, and of post- storage strategies aiming to promote the recovery of volatile organic compound synthesis.
In particular, the VOC profile was quantified by GC-FID in fruits during on-tree ripening as well as in those harvested at optimal maturity after long-term storage.
The apple cultivars ‘Delicious’ and ‘Granny Smith’ were selected as models due to their different genetic backgrounds and responses to DCA-CF storage.
During ripening VOCs synthesis of ‘Delicious’ apples changed distinctly in composition and abundance, while this trend could not be observed on ‘Granny Smith’ which demonstrated a more ‘static’ profile.
Compared to RA, controlled atmosphere had a pivotal inhibitory effect, further pronounced by the 1-MCP treatment, although less on aldehydes than on alcohols and esters.
VOC recovery, especially for 1-MCP treated apples, was more effective in ‘Delicious’ apples.
The growing consumer awareness on aromatic VOCs perception and the paradigm shift from “storage-life” toward the so called “flavor-life” represent a significant challenge for the postharvest quality management chain.
These techniques preserve key quality attributes including texture, flavor, and background color, while also reducing the incidence of physiological disorders.
However, these widely commercially applied technologies may affect the synthesis of volatile organic compounds (VOCs), which play a crucial role in consumers’ perception of aroma.
Despite the influence of many factors on the overall apple VOCs profile, ripening as regulated by the ethylene synthesis is crucial for the composition and abundance of volatile compounds in apple fruit.
Hence the present investigation aimed to elucidate the impact of the adopted storage conditions (RA, ULO, DCA-CF), also including the combination with 1-MCP, and of post- storage strategies aiming to promote the recovery of volatile organic compound synthesis.
In particular, the VOC profile was quantified by GC-FID in fruits during on-tree ripening as well as in those harvested at optimal maturity after long-term storage.
The apple cultivars ‘Delicious’ and ‘Granny Smith’ were selected as models due to their different genetic backgrounds and responses to DCA-CF storage.
During ripening VOCs synthesis of ‘Delicious’ apples changed distinctly in composition and abundance, while this trend could not be observed on ‘Granny Smith’ which demonstrated a more ‘static’ profile.
Compared to RA, controlled atmosphere had a pivotal inhibitory effect, further pronounced by the 1-MCP treatment, although less on aldehydes than on alcohols and esters.
VOC recovery, especially for 1-MCP treated apples, was more effective in ‘Delicious’ apples.
The growing consumer awareness on aromatic VOCs perception and the paradigm shift from “storage-life” toward the so called “flavor-life” represent a significant challenge for the postharvest quality management chain.
Authors
A. Panarese, A. Zanella
Keywords
aroma compounds, ripening, apple quality, storage technologies, dynamic controlled atmosphere, chlorophyll fluorescence
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