Articles
Cuticular wax content and composition of ‘Fräulein’ apples under different storage methods
Article number
1456_26
Pages
201 – 206
Language
English
Abstract
Storage strategies significantly influence fruit ripeness, which, in turn, affects metabolism and cuticular composition, ultimately impacting fruit quality.
The cuticular wax serves as a protective barriers for the fruit, however, they can also affect storability, susceptibility to physiological disorders and decay.
Additionally, these compounds play a key role in flavor development, as they are precursors for volatile compounds that contribute to the fruit’s aroma and taste profile.
The aim was to determine the composition of the cuticle wax of ‘Fräulein’ apples stored in different systems.
Apples were harvested and stored for 8 months in dynamically controlled atmosphere (DCA-CD), ultra-low oxygen (ULO; 1.0 kPa O2<0.7 kPa CO2) and ULO with 1-MCP. The results obtained enabled the effect of the storage condition and that of 1-MCP on the fruit cuticle wax to be identified.
Fruit stored in DCA had higher concentrations of total wax and the following fatty acids: lauric (C12:0), myristic (C14:0), palmitic (C16:0), heptadecanoic (C17:0), linoleic (C18:2),
-linolenic (C18:3n3), while pentadecanoic (C15:0) and C20:2 fatty acids, phytanic acid, hexadecanoic acid, triacontanol and eicosyl palmitate from the derivatised fraction were lower compared to ULO. The effect of 1-MCP was more subtle, with a negative effect only on the concentration of eicosyl palmitate. ‘Fräulein’ apples stored in DCA have a higher concentration of total wax and the main fatty acids, in contrast, ULO has been found to provide higher concentrations of derivatised compounds, with minimal impact of 1-MCP. Future research should explore the impact of this change in wax composition on fruit quality, with a particular focus on water loss, physiological disorders, and decay.
The cuticular wax serves as a protective barriers for the fruit, however, they can also affect storability, susceptibility to physiological disorders and decay.
Additionally, these compounds play a key role in flavor development, as they are precursors for volatile compounds that contribute to the fruit’s aroma and taste profile.
The aim was to determine the composition of the cuticle wax of ‘Fräulein’ apples stored in different systems.
Apples were harvested and stored for 8 months in dynamically controlled atmosphere (DCA-CD), ultra-low oxygen (ULO; 1.0 kPa O2<0.7 kPa CO2) and ULO with 1-MCP. The results obtained enabled the effect of the storage condition and that of 1-MCP on the fruit cuticle wax to be identified.
Fruit stored in DCA had higher concentrations of total wax and the following fatty acids: lauric (C12:0), myristic (C14:0), palmitic (C16:0), heptadecanoic (C17:0), linoleic (C18:2),
-linolenic (C18:3n3), while pentadecanoic (C15:0) and C20:2 fatty acids, phytanic acid, hexadecanoic acid, triacontanol and eicosyl palmitate from the derivatised fraction were lower compared to ULO. The effect of 1-MCP was more subtle, with a negative effect only on the concentration of eicosyl palmitate. ‘Fräulein’ apples stored in DCA have a higher concentration of total wax and the main fatty acids, in contrast, ULO has been found to provide higher concentrations of derivatised compounds, with minimal impact of 1-MCP. Future research should explore the impact of this change in wax composition on fruit quality, with a particular focus on water loss, physiological disorders, and decay.
Authors
A. Lugaresi, M.J. Hoovanna, L.R.R. Sehnem, F. Büchele, S.R. Ribeiro, D.Q.O. Neuwald, B.C. Deon, K. Khera, K. Hivare, R.K. Prange, L.C. Argenta, F.R. Thewes, R. Wagner, D.A. Neuwald
Keywords
Malus domestica Borkh., fruit quality, postharvest, dynamic controlled atmosphere (DCA), ultra low oxygen (ULO)
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