Changes in aroma quality of ?Golden Delicious? apples after storage at different oxygen and carbon dioxide concentrations

López, Marı́a Luisa; Lavilla, M.T.; Recasens, I.; Graell, J.; Vendrell, M.

doi:10.1002/1097-0010(200002)80:3<311::aid-jsfa519>3.0.co;2-f

Cited by 79 publications

(47 citation statements)

References 25 publications

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“…The maximum storage life of Golden Delicious fruits in air storage equal to about 150 days, which was found in this study, agrees with previous findings (LOPEZ et al 2000). Longer preservation in these conditions could not maintain acceptable fruit quality.…”

Section: Effects Of Storage Conditionssupporting

confidence: 86%

Changes in quality characteristics of Golden Delicious apples under different storage conditions and correlations between them

Blažek¹,

Hlušičková²,

Varga³

2003

Hort. Sci. (Prague)

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ABSTRACT:In this four-year study, fruits of Golden Delicious cv. randomly sampled from four different orchards on M 9 were kept at 1 or 2 o C in air storage, and in the course of storing individually assessed for weight, skin colour, skin blush, skin waxiness, flesh firmness, vitamin C content, total acid content, pH value, total sugars, dry matter and calcium content. Changes in some of these fruit quality characteristics during storage are presented and compared with their course during storage both in the cellar and ULO. The maximum storage life of the fruits in the air storage was estimated at 150 days on average. From individual fruit data, correlations between all the observed characteristics at different stages of the storage period were calculated. Fruit weight was positively correlated with dry matter, vitamin C, sugar and acid content, but negatively correlated with flesh firmness and calcium content. Fruits with more skin blush were correlated with higher vitamin C. Flesh firmness was mostly correlated with dry matter content, but negatively correlated with calcium content and pH values. Vitamin C content was positively correlated with total acids, but negatively correlated with pH values, sugar:acid ratio and calcium content. Total acids were negatively correlated with pH values and sugar:acid ratio. At the end of the storage period, the total acid content was also correlated with dry matter content. Total sugars were closely correlated with dry matter content and negatively correlated with calcium content. Calcium content was very closely negatively correlated with dry matter content, and also negatively correlated with the sugar:acid ratio. waxiness, flesh firmness, vitamin C content, total acid content, pH value, total sugars, dry matter and calcium content. Skin colour was rated by using a 1-9 rating scale (1 completely green and 9 deep yellow). Skin blush was estimated as a percentage of the total skin area. Skin waxiness was rated by using a 1-9 rating scale (9 no waxiness). Flesh firmness was measured with a penetrometer (Model FT 327; R. Byrce, Alfosine, Italy). The content of vitamin C, sugars and acids were rated by titration (utilising standard curves). The content of soluble solids was determined on the basis of weighing before and after drying. The content of calcium was determined by flame atomic spectroscopy. On each fruit, an assessment of all characteristics was completed. From each orchard and each time of assessment, 5 fruits were assessed. All results were tested by analysis of variance. Means were separated by Tukey's "least significance difference" test at P < 0.05 (LSD). Data of all individually assessed apples (with the exception of samples taken from ULO storage) before storing, in the middle of the storage season and at the end of storage were analysed by correlation analysis separately. RESULTSThe mean values of the assessed characteristics and theirs spans in particular years are given in Table 1. Apples were the smallest and poorest in calcium in 2000, whereas in 2002 the...

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Section: Effects Of Storage Conditionssupporting

confidence: 86%

Changes in quality characteristics of Golden Delicious apples under different storage conditions and correlations between them

Blažek¹,

Hlušičková²,

Varga³

2003

Hort. Sci. (Prague)

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“…However, in 2013, there was no significant difference among the treatments for acetaldehyde concentrations (Table 2). According to earlier papers, lowering the oxygen levels down to 0.5 kPa did not increase the acetaldehyde concentration in 'Golden Delicious' (López, Lavilla, Recasens, Graell, & Vendrell, 2000) and 'Royal Gala' apples .…”

Section: Resultsmentioning

confidence: 84%

Dynamic controlled atmosphere and ultralow oxygen storage on ‘Gala’ mutants quality maintenance

et al. 2015

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The aim of the present work was to compare the effect of ultralow oxygen (ULO) with dynamic controlled atmosphere (DCA) and controlled atmosphere (CA) on the post storage quality of 'Royal Gala' and 'Galaxy' apples after long-term storage. Two experiments were carried out with 'Royal Gala' and 'Galaxy' apples, in the years 2012 and 2013, respectively. A higher internal ethylene concentration was observed in fruits stored under CA; intermediate concentration in fruits under ULO; and the lowest by fruits stored under DCA-CF (DCA based on chlorophyll fluorescence). Flesh firmness was higher in fruits stored under DCA-CF and ULO differing from CA, in the year 2012, but in 2013 fruits stored under ULO showed the highest flesh firmness, differing from CA fruits. DCA-CF is efficient in quality maintenance of 'Royal Gala' and 'Galaxy' apples. Both 'Gala' mutants stored under ULO show a similar quality maintenance to those stored under DCA-CF.

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“…Under hypoxic conditions apples can also produce acetaldehyde (23), which can be reduced to ethanol. Nonetheless, there are apple varieties such as Royal Gala (22) and Golden Delicious (23,24) that are very resistant to extremely low oxygen concentrations (Table 1; 6,10,19,21,22,[25][26][27].…”

Section: Volatile Aroma Compounds In Applementioning

confidence: 99%

Biochemistry of apple aroma: A review

Espino-Díaz¹,

Sepúlveda²,

González‐Aguilar

et al. 2016

Food Technol. Biotechnol.

152

134

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SummaryFlavour is a key quality att ribute of apples defi ned by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatt y and amino acids, and the main products are aldehydes, alcohols and esters. Some enzymes are crucial in the production of volatile compounds, such as lipoxygenase, alcohol dehydrogenase, and alcohol acyltransferase. Composition and concentration of volatiles in apples may be altered by pre-and postharvest factors that cause a decline in apple fl avour. Addition of biosynthetic precursors of volatile compounds may be a strategy to promote aroma production in apples. The present manuscript compiles information regarding the biosynthesis of volatile aroma compounds, including metabolic pathways, enzymes and substrates involved, factors that may aff ect their production and also includes a wide number of studies focused on the addition of biosynthetic precursors in their production.

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Changes in aroma quality of ?Golden Delicious? apples after storage at different oxygen and carbon dioxide concentrations

Cited by 79 publications

References 25 publications

Changes in quality characteristics of Golden Delicious apples under different storage conditions and correlations between them

Changes in quality characteristics of Golden Delicious apples under different storage conditions and correlations between them

Dynamic controlled atmosphere and ultralow oxygen storage on ‘Gala’ mutants quality maintenance

Biochemistry of apple aroma: A review

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