Effects of dynamic controlled atmosphere by respiratory quotient on some quality parameters and volatile profile of 'Royal Gala' apple after long-term storage. (15th January 2017)

• Record Type: Journal Article
• Authors: Both, Vanderlei; Thewes, Fabio Rodrigo; Brackmann, Auri; de Oliveira Anese, Rogerio; de Freitas Ferreira, Daniele; Wagner, Roger
• Is Part Of: Food chemistry. Volume 215(2017)
• Page Start: 483
• Page End: 492
• Publication Date: 2017-01-15
• Subjects: Malus domestica -- Chlorophyll fluorescence -- Aroma -- Flesh firmness -- Physiological disorders -- Ethylene production; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.08.009
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Volatile composition of apples stored in dynamic controlled atmosphere was studied. Dynamic controlled atmosphere maintained higher firmness. Respiratory quotient 1.5 and 2.0 maintained high 2-methylbutyl acetate concentration. Dynamic controlled atmosphere by chlorophyll fluorescence decreased the main esters. Respiratory quotient 2.0 results in higher ethanol and ethyl acetate accumulation. Abstract: The effects of dynamic controlled atmosphere (DCA) storage based on chlorophyll fluorescence (DCA-CF) and respiratory quotient (DCA-RQ) on the quality and volatile profile of 'Royal Gala' apple were evaluated. DCA storage reduces ACC (1-aminocyclopropane-1-carboxylate) oxidase activity, ethylene production and respiration rate of apples stored for 9 months at 1.0 °C plus 7 days at 20 °C, resulting in higher flesh firmness, titratable acidity and lesser physiological disorders, and provided a higher proportion of healthy fruit. Storage in a regular controlled atmosphere gave higher levels of key volatiles (butyl acetate, 2-methylbutyl acetate and hexyl acetate), as compared to fruit stored under DCA-CF, but fruit stored under DCA-RQ 1.5 and RQ 2.0 also showed higher amounts of key volatile compounds, with increment in ethanol and ethyl acetate, but far below the odour threshold. Storage in DCA-CF reduces fruit ester production, especially 2-methylbutyl acetate, which is the most important component of 'Royal Gala' apple flavour.