Title: 'Fuji' and 'Delicious' apple volatile production during high CO2 or low O2 controlled atmosphere storage Authors
|Lumpkin, Christie -|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: February 28, 2012
Publication Date: June 25, 2012
Citation: Lumpkin, C., Mattheis, J.P. 2012. 'Fuji' and 'Delicious' apple volatile production during high CO2 or low O2 controlled atmosphere storage. Meeting Abstract. Technical Abstract: Apple [Malus sylvestris var. domestica (Borkh.) Mansf.] fruit contain many diverse biochemical pathways that are differentially regulated according to development and ripening. From these pathways numerous volatiles contributing to apple aroma are produced. Although apple fruit have an extended storage life, improper storage conditions increase the risk of physiological disorder development that decreases fruit quality during and after storage. Our study examined the impact of high CO2 and low O2¬ controlled atmosphere storage on apple volatile production and disorder development. We monitored volatile production and quality changes in ‘Fuji’ and ‘Delicious’ apples during long term controlled atmosphere storage at high CO2 (0.5, 1.5, or 5.0 kPa, 1 kPa O2) or low O2 (0.2, 0.7, or 1.5 kPa, 1 kPa CO2), respectively. Volatile samples collected onto solid sorbent traps by sampling storage chamber headspace were analyzed using GC-MS. The resulting volatile production differed by cultivar, O2 and CO2 concentration, and storage duration. Ethyl esters and ethanol both accumulated at higher CO2 or lower O2 levels, with the ethyl esters accumulating more rapidly than ethanol. In ‘Delicious’ apple fruit, production of several non-ethyl esters and alcohols decreased with decreasing O2 levels. Core and cortex browning was observed in ‘Delicious’ fruit stored at 0.2kPa O2 at 6 and 8 months, while ‘Fuji’ fruit stored at 5.0kPa CO2 developed core browning and cavities during the first 60 days of storage. ‘Fuji’ fruit stored at 1.5kPa CO2 had higher accumulation of esters and alcohols compared with fruit stored at 0.5 or 5.0kPa, while fruit stored at 0.5kPa CO2 produced lower amounts of several esters. The results indicate metabolic responses to CO2 and O2 storage conditions that affect volatile production and disorder development occur during apple storage and that differential accumulation of volatile compounds in storage chambers is detectable.