Abstract
Organically grown apples cv. Pinova harvested at two different dates were stored at 1.3 degrees C for up to 4 months in air, up to 7 months in ULO (1.5 kPa of O(2) and 1.3 kPa of CO(2)) and in dynamic controlled atmosphere (DCA) conditions (0.4-0.6 kPa of O(2) and 0.6-0.8 kPa of CO(2)); the DCA storage method involved the use of a chlorophyll fluorescence monitoring system in order to detect low-O(2) stress in apples and to allow for the dynamic adaptation of storage atmosphere to O(2) levels that were lower than in ULO but still tolerated by fruits. A postharvest 1-MCP treatment (for 24 h at 1.3 degrees C) and a hot water treatment (for 180 s at 50 degrees C) were also tested on apples stored afterward in ULO and air, respectively. Volatile compounds isolated from the pulp of fruits were measured after 4 and 7 months, just upon removal from storage and after 11 days at 22 degrees C. Total amount of aroma compounds detected in apples stored in DCA was markedly higher (from 2- to 4-fold) than in fruits exposed to 1-MCP + ULO but, at most sampling times, significantly lower than in ULO fruits. Moderate differences in storage atmosphere composition between ULO and DCA significantly affected both total amount and profile of volatile esters. Analogous effects were observed on the alcohol precursors of the main esters. Exposure to 1-MCP inhibited biosynthesis of straight-chain esters more than that of branched-chain esters. The hot water treatment did not seem to produce marked changes in volatile composition after four months of air storage, except for a sharp accumulation of aldehydes during the shelf-life time. DCA storage technology, besides avoiding any chemical treatment, can preserve apple aroma compounds better than 1-MCP + ULO during long-term storage.
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Claims 9
Claim · model-written summary
DCA apples had two to four times more total aroma compounds than apples given 1-MCP and ULO storage.
- Taxon
- apples
Malus domesticae1 - Treatment
- DCAe1
- Outcome
- Total amount of aroma compoundse1
- Direction
- markedly highere1
- Value
- 2- to 4-folde1
- Comparator
- 1-MCP + ULOe1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Pinova Apples”
e1“Total amount of aroma compounds detected in apples stored in DCA was markedly higher (from 2- to 4-fold) than in fruits exposed to 1-MCP + ULO”
Claim · model-written summary
At most sampling times, DCA apples had significantly less total aroma compound than ULO apples.
- Taxon
- applesMalus domesticae2
- Treatment
- DCAe2
- Outcome
- Total amount of aroma compoundse2
- Direction
- lowere1
- Qualifier
- at most sampling timese1
- Comparator
- ULOe1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Pinova Apples”
e1“at most sampling times, significantly lower than in ULO fruits”
e2“Total amount of aroma compounds detected in apples stored in DCA”
Claim · model-written summary
Differences between ULO and DCA atmospheres significantly affected total volatile ester amount.
- Taxon
- applesMalus domesticat0
- Treatment
- DCAe1
- Outcome
- total amounte1
- Comparator
- ULOe1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Pinova Apples”
e1“Moderate differences in storage atmosphere composition between ULO and DCA significantly affected both total amount and profile of volatile esters”
Claim · model-written summary
Differences between ULO and DCA atmospheres significantly affected volatile ester profiles.
- Taxon
- applesMalus domesticat0
- Treatment
- DCAe1
- Outcome
- profile of volatile esterse1
- Comparator
- ULOe1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Pinova Apples”
e1“Moderate differences in storage atmosphere composition between ULO and DCA significantly affected both total amount and profile of volatile esters”
Claim · model-written summary
Storage atmosphere had analogous effects on alcohol precursors of main esters.
- Taxon
- applesMalus domesticat0
- Treatment
- DCAe2
- Outcome
- alcohol precursors of the main esterse1
- Comparator
- ULOe2
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Pinova Apples”
e1“Analogous effects were observed on the alcohol precursors of the main esters.”
e2“between ULO and DCA”
Claim · model-written summary
1-MCP inhibited straight chain ester biosynthesis more than branched chain ester biosynthesis.
- Taxon
- applesMalus domesticat0
- Treatment
- 1-MCPe1
- Outcome
- biosynthesis of straight-chain esterse1
- Direction
- inhibitede1
- Comparator
- branched-chain esterse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Pinova Apples”
e1“Exposure to 1-MCP inhibited biosynthesis of straight-chain esters more than that of branched-chain esters.”
Claim · model-written summary
Hot water did not appear to markedly alter volatile composition after four months of air storage.
- Taxon
- applesMalus domesticat0
- Treatment
- hot water treatmente1
- Outcome
- volatile compositione1
- Direction
- did not seem to produce marked changese1
- Qualifier
- after four months of air storagee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Pinova Apples”
e1“The hot water treatment did not seem to produce marked changes in volatile composition after four months of air storage”
Claim · model-written summary
Hot water treatment sharply increased aldehydes during shelf life.
- Taxon
- applesMalus domesticat0
- Treatment
- hot water treatmente2
- Outcome
- aldehydese1
- Direction
- sharp accumulatione1
- Qualifier
- during the shelf-life timee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Pinova Apples”
e1“except for a sharp accumulation of aldehydes during the shelf-life time”
e2“The hot water treatment”
Claim · model-written summary
DCA storage can preserve apple aroma compounds better than 1-MCP plus ULO during long storage.
- Taxon
- appleMalus domesticae1
- Treatment
- DCA storage technologye1
- Outcome
- preserve apple aroma compounds better than 1-MCP + ULOe1
- Qualifier
- during long-term storagee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Pinova Apples”
e1“DCA storage technology, besides avoiding any chemical treatment, can preserve apple aroma compounds better than 1-MCP + ULO during long-term storage.”
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