Apple fruit recovery from anoxia under controlled atmosphere storage

Wood, Rachael Maree; Thewes, Fábio Rodrigo; Reynaud, Milena; Kittemann, D.; Sautter, Cláudia Kaehler; Wünsche, J.; Neuwald, Daniel Alexandre

doi:10.1016/j.foodchem.2021.131152

Cited by 16 publications

(13 citation statements)

References 26 publications

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“…Cluster 1 of 14S3CK and 28S3CA was located between cluster 3 of 14S3CA and cluster 2 of 28S3CK, characterized by the steady changeable trend of characteristics (Figures 8 and 9). Thus, CA treatment could prolong peach fruit storage from 14 d to 28 d and maintain fruit quality well, which was consistent with previous reports in horticultural crops [26,29,54,55].…”

Section: Discussionsupporting

confidence: 92%

“…Peach fruit flavor quality was generally related to the aroma volatiles, including C6 compounds, aliphatic esters, lactones and C 13 norisoprenoids during fruit ripening and after postharvest cold storage [38,40]. CA treatment improved flavor quality of horticultural crops by elevating the content of aroma-related volatiles [5,23,26,29,32,50]. For instance, CA treatment accumulated higher levels of ethyl acetate with higher expression of MdAAT1 induced by high ethylene in 'Galaxy' apples [17].…”

Section: Discussionmentioning

confidence: 99%

“…Controlled atmosphere (CA) was performed by mediating the atmosphere pressure of the storage microenvironment, mainly including low O 2 and high CO 2 pressure [23][24][25]. Different pressures of O 2 and CO 2 could induce different physiological metabolism such as anaerobic respiration [26], off-flavor products [27], superficial scald incidence [28], fruit softening [9]. The usual gas pressure was 3-5% CO 2 and 1-2% O 2 in traditional CA treatments [24,29].…”

Section: Introductionmentioning

confidence: 99%

“…For instance, a combination of 10% CO 2 + 10% O 2 could reduce CI in nectarines under 4 weeks of cold storage [23]. CA treatments have been developed to prolong storage life of many horticultural crops, including modified atmosphere with different air permeability package, dynamic controlled atmosphere storage, initial low oxygen stress atmosphere, and ultralow oxygen treatments [17,24,26,30]. The suitable atmosphere proportions and application modes are different for different horticultural crops and the different varieties [24,26].…”

Section: Introductionmentioning

confidence: 99%

“…CA treatments have been developed to prolong storage life of many horticultural crops, including modified atmosphere with different air permeability package, dynamic controlled atmosphere storage, initial low oxygen stress atmosphere, and ultralow oxygen treatments [17,24,26,30]. The suitable atmosphere proportions and application modes are different for different horticultural crops and the different varieties [24,26]. For example, the ultralow oxygen condition of 0.8-1.2% O 2 and 2-3% CO 2 were mainly used to preserve 'Gala' apples not suitable for other apple varieties [17].…”

Section: Introductionmentioning

confidence: 99%

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Changes of Sensory Quality, Flavor-Related Metabolites and Gene Expression in Peach Fruit Treated by Controlled Atmosphere (CA) under Cold Storage

Liu

et al. 2022

IJMS

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Controlled atmosphere (CA) has been used to alleviate chilling injury (CI) of horticultural crops caused by cold storage. However, the effects of CA treatment on peach fruit sensory quality and flavor-related chemicals suffering from CI remain largely unknown. Here, we stored peach fruit under CA with 5% O2 and 10% CO2 at 0 ℃ up to 28 d followed by a subsequent 3 d shelf-life at 20 ℃ (28S3). CA significantly reduced flesh browning and improved sensory quality at 28S3. Though total volatiles declined during extended cold storage, CA accumulated higher content of volatile esters and lactones than control at 28S3. A total of 14 volatiles were positively correlated with consumer acceptability, mainly including three C6 compounds, three esters and four lactones derived from the fatty acid lipoxygenase (LOX)pathway. Correspondingly, the expression levels of genes including PpLOX1, hyperoxide lyase PpHPL1 and alcohol acyltransferase PpAAT1 were positively correlated with the change of esters and lactones. CA elevated the sucrose content and the degree of fatty acids unsaturation under cold storage, which gave us clues to clarify the mechanism of resistance to cold stress. The results suggested that CA treatment improved sensory quality by alleviating CI of peach fruits under cold storage.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Changes of Sensory Quality, Flavor-Related Metabolites and Gene Expression in Peach Fruit Treated by Controlled Atmosphere (CA) under Cold Storage

Liu

et al. 2022

IJMS

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Physicochemical properties and transcriptional changes underlying the quality of ‘Gala’ apples (Malus × domestica Borkh.) under atmosphere manipulation in long‐term storage

et al. 2022

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BACKGROUND The year‐round availability of apples (Malus × domestica Borkh.) depends on post‐harvest technologies, which are essential for the retention of fruit sensory and chemical properties by delaying senescence. The effectiveness of strategies for preserving the quality of apples depends on complex interactions between the storage environment and endogenous biological factors. In the current work, we integrated instrumental, sensory, and transcriptional data to determine the role of conservation technologies cold storage, controlled atmosphere, and 1‐methylcyclopropene‐mediated ethylene blockage on the long‐term conservation of apples. RESULTS The results demonstrated that inhibition of the consumer's perception of the apples’ ethylene content is essential for long‐term cold storage, and such quality conservation can be achieved by reducing oxygen pressure. Overall appreciation of apples after storage was determined mainly by their texture, with crispness and juiciness contributing favorably, and mealiness contributing negatively. Reduced oxygen pressure and inhibition of ethylene perception exerted distinct effects on the transcription of candidate genes associated with ripening in apple. Hexose and cell‐wall carbohydrate metabolism genes exhibit distinct expression patterns under storage. CONCLUSION Inhibition of ethylene perception and reduction of relative oxygen pressure under cold storage both promote similar conservation of apple sensory traits under long‐term cold storage. Texture was the main contributor to global appreciation of apples subjected to long‐term storage. The conditions that were investigated were able to delay, but not fully prevent, senescence, as evidenced by physicochemical and gene expression analyses. The expression of gene‐encoding enzymes involved in hexose metabolism was mainly developmentally regulated, whereas storage conditions exerted a stronger effect on the expression of genes associated with cell‐wall metabolism. © 2022 Society of Chemical Industry.

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Recording of Low-Oxygen Stress Response Using Chlorophyll Fluorescence Kinetics in Apple Fruit

Schlie

Dierend

Köpcke

et al. 2023

Food Bioprocess Technol

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Long-term storage of apples (Malus x domestica, Borkh.) is increasingly taking place under Dynamic Controlled Atmosphere (DCA). The oxygen level is lowered to ≤ 1 kPa O2 and the apples are stored just above the Lower Oxygen Limit (LOL). Low oxygen stress during controlled atmosphere storage can lead to fermentation in apples if oxygen levels are too low. Chlorophyll fluorescence can be used to detect low-oxygen stress at an early stage during storage. The currently available non-imaging fluorescence systems often use the minimal fluorescence (Fo) parameter. In contrast, the use of chlorophyll fluorescence kinetics is insufficiently described. Therefore, this study aimed to gain more knowledge about the response of chlorophyll fluorescence kinetics to low oxygen stress in apples using a fluorescence imaging system. The results show that the kinetic fluorescence curves differ under aerobic and fermentation conditions. The fermentative conditions initiated a decrease in fluorescence intensity upon application of the saturation pulses during exposure to actinic light. This result was made at 18 °C and 2 °C ambient temperatures. Interestingly, the kinetic curve changed at 2 °C before fermentation products accumulated in the apples. Non-photochemical quenching (NPQ) decreased under fermentation conditions in the dark phase after relaxation. Upon entering the dark relaxation phase after Kautsky induction, ɸPSII began to increase. Under atmospheric oxygen conditions, ɸPSII reached values of 0.81 to 0.76, while under fermentation, ɸPSII values ranged from 0.57 to 0.44.

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Apple fruit recovery from anoxia under controlled atmosphere storage

Cited by 16 publications

References 26 publications

Changes of Sensory Quality, Flavor-Related Metabolites and Gene Expression in Peach Fruit Treated by Controlled Atmosphere (CA) under Cold Storage

Changes of Sensory Quality, Flavor-Related Metabolites and Gene Expression in Peach Fruit Treated by Controlled Atmosphere (CA) under Cold Storage

Physicochemical properties and transcriptional changes underlying the quality of ‘Gala’ apples (Malus × domestica Borkh.) under atmosphere manipulation in long‐term storage

Recording of Low-Oxygen Stress Response Using Chlorophyll Fluorescence Kinetics in Apple Fruit

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