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ARS Home » Pacific West Area » Parlier, California » San Joaquin Valley Agricultural Sciences Center » Commodity Protection and Quality Research » Research » Publications at this Location » Publication #410717

Research Project: New Approaches to Enhance Fresh Fruit Quality and Control Postharvest Diseases

Location: Commodity Protection and Quality Research

Title: Effect of controlled atmosphere storage on key volatiles and sensory perception of Muscat grapes

item KULAPICHITR, FAREEYA - Consultant
item ASENSIO, CLAUDIA - University Of California
item ARPAIA, MARY LU - University Of California
item Walse, Spencer
item Obenland, David - Dave

Submitted to: ACS Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/20/2024
Publication Date: 3/15/2024
Citation: Kulapichitr, F., Asensio, C., Arpaia, M., Walse, S.S., Obenland, D.M. 2024. Effect of controlled atmosphere storage on key volatiles and sensory perception of Muscat grapes. ACS Food Science and Technology. 4(3):766-772.

Interpretive Summary: Muscat grapes have a distinctive floral flavor that is prized by many consumers. Unfortunately, the flavor in these grapes is rapidly lost during cold storage. We examined storing Muscat grapes at 1 °C in either 1% oxygen, 10% carbon dioxide, or 1% oxygen with 10% carbon dioxide for up to 63 days. It was found that grapes stored in regular air continuously lost Muscat flavor in storage, accompanied by a loss of aroma compounds important to the flavor. Storage in either treatment containing 1% oxygen inhibited the loss of these compounds and was most successful in maintaining Muscat flavor, particularly at the latter stages of storage. Aroma compounds geraniol and linalool were most linked to flavor loss in storage. This work offers a potential means to limit Muscat flavor loss for grapes and enhance consumer acceptability following storage.

Technical Abstract: This study evaluated the effect of controlled atmosphere (CA) storage for 21, 42 or 63 days at 1 °C in either 1 kPa O2, 10 kPa CO2, or a combination of 1 Kpa O2 with 10 kPa CO2 to determine if CA could help maintain Muscat flavor quality. Following each storage period, volatiles associated with Muscat aroma and sensory characteristics were investigated. Grapes stored in air had a pronounced loss in Muscat flavor compared to grapes at the beginning to the experiment. CA treatments with 1 kPa O2 and the combination between 1 kPa O2 and 10 kPa CO2 were the most effective in maintaining Muscat flavor intensity. Correlation analysis indicated that change of linalool and geraniol volatiles were most responsible for the change in the perception of Muscat aroma in the grape samples. Results indicated that CA could be useful for preventing loss of Muscat flavor in cold storage.