Dynamic controlled atmosphere: Effects on the chemical composition of cuticular wax of ‘Cripps Pink’ apples after long-term storage

Klein, Bruna; Falk, Renata Bolzan; Thewes, Fábio Rodrigo; Anese, Rogério de Oliveira; Santos, Ingrid Duarte dos; Ribeiro, Stéphanie Reis; Donadel, Jossiê Zamperetti; Brackmann, Auri; Barin, Juliano Smanioto; Cichoski, Alexandre José; Wagner, Róger

doi:10.1016/j.postharvbio.2020.111170

Cited by 27 publications

(20 citation statements)

References 63 publications

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“…The abundance of palmitic acid (C16:0) and oleic acid (C18:1) depends on the first stage of cuticular wax biosynthesis [ 28 ]. As mentioned by Klein et al [ 29 ], 11,14-eicosadienoic acid (C20:2) comes from the elongation of C16:0 and C18:0 due to the synthesis of very long-chain fatty acids, producing fatty acids from C20 to C34.…”

Section: Resultsmentioning

confidence: 99%

New Non-Invasive Method for the Authentication of Apple Cultivars

Barberis

Amede

Dondero

et al. 2021

Foods

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Food authentication is very important to protect consumers, sellers, and producers from fraud. Although several methods have been developed using a wide range of analytical techniques, most of them require sample destruction and do not allow in situ sampling or analysis, nor reliable quantification of hundreds of molecules at the same time. To overcome these limitations, we have developed and validated a new noninvasive analytical workflow for food authentication. The method uses a functionalized strip to adsorb small molecules from the surface of the food product, followed by gas chromatography–mass spectrometry analysis of the desorbed analytes. We validated the method and applied it to the classification of five different apple varieties. Molecular concentrations obtained from the analysis of 44 apples were used to identify markers for apple cultivars or, in combination with machine learning techniques, to perform cultivar classification. The overall reproducibility of the method was very good, showing a good coefficient of variation for both targeted and untargeted analysis. The approach was able to correctly classify all samples. In addition, the method was also used to detect pesticides and the following molecules were found in almost all samples: chlorpyrifos-methyl, deltamethrin, and malathion. The proposed approach not only showed very good analytical performance, but also proved to be suitable for noninvasive food authentication and pesticide residue analysis.

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Section: Resultsmentioning

confidence: 99%

New Non-Invasive Method for the Authentication of Apple Cultivars

Barberis

Amede

Dondero

et al. 2021

Foods

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“…During postharvest development, and fruit storage, water transport occurs through epidermal transpiration respiration, and diffusion through the peel cuticle of the fruit, a process that continues after harvest and that is one of the most important causes of mass loss during the storage of apples. In the course of this process, changes in the thickness of the cuticle, the chemical composition and amount of cuticular components [4] occur. In the apple flesh samples determined triterpenic compounds are less stable during the storage under controlled atmosphere conditions compared with triterpenic compounds determined in the whole apple and apple peel samples.…”

Section: Discussionmentioning

confidence: 99%

“…33 . Apples are seasonal fruits, and thus after harvesting apples of optimal picking maturity [3,4], it is important to prepare them properly for storage and to ensure proper storage conditions in order to minimize changes in the chemical composition and commercial quality of the apples [5].…”

Section: Introductionmentioning

confidence: 99%

“…Fruits and vegetables have recently been increasingly stored in controlled atmosphere chambers without the use of chemical compounds [16]. Scientific literature describes controlled atmosphere storage conditions when fruits are stored in chambers with low (about 1 kPa) [11] or ultra-low (0.5 or 0.7-0.8 kPa) oxygen levels [4], high carbon levels (2-3 kPa) [17], low temperature (0.5-1.0 • C), and high relative humidity (94-96%) [18]. In fruit stored in low-oxygen and low-temperature conditions, metabolism [17], ethylene production [19], and fermentation processes [20] in the cells slow down.…”

Section: Introductionmentioning

confidence: 99%

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Variation of Triterpenes in Apples Stored in a Controlled Atmosphere

et al. 2021

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Apples are seasonal fruits, and thus after harvesting apples of optimal picking maturity, it is important to prepare them properly for storage and to ensure proper storage conditions in order to minimize changes in the chemical composition and commercial quality of the apples. We studied the quantitative composition of triterpenic compounds in the whole apple, apple peel and apple flesh samples before placing them in the controlled atmosphere (CA) chambers, and at the end of the experiment, 8 months later. HPLC analysis showed that highest total amount of triterpenic compounds (1.99 ± 0.01 mg g−1) was found in the whole apple samples of the ‘Spartan’ cultivar stored under variant VIII (O2—20%, CO2—3%, N2—77%) conditions. Meanwhile, the highest amount of triterpenic compounds (11.66 ± 0.72 mg g−1) was determined in the apple peel samples of the ‘Auksis’ cultivar stored under variant II (O2—5%, CO2—1%, N2—94%) conditions. In the apple peel samples of the ‘Auksis’ cultivar stored under variant I (O2—21%, CO2—0.03%, N2—78.97%) conditions, the amount of individual triterpenic compounds (ursolic, oleanolic, corosolic, and betulinic acids) significantly decreased compared with amount determined before the storage. Therefore, in the apple flesh samples determined triterpenic compounds are less stable during the storage under controlled atmosphere conditions compared with triterpenic compounds determined in the whole apple and apple peel samples.

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“…Recently, in order to minimize changes in the organoleptic and physical properties of apples, to provide the consumers with a quality product, and to prolong the shelf life of the apples, the fruit have been stored under controlled atmospheric conditions [6,15]. Scientific literature describes storage conditions when apples are stored in low oxygen (about 1 kPa) [16] or ultra-low oxygen (ULO) (0.5 and 0.7-0.8 kPa) [17], high carbon dioxide (2-3 kPa) [18], and low temperature (0.5-1.0 • C) and high relative humidity (94-96%) [19] conditions. In fruit stored in ULO and low oxygen conditions, the cells undergo changes in cellular metabolism [18], ethylene production [20], and enzymatic activity [21].…”

Section: Introductionmentioning

confidence: 99%

Changes in the Biochemical Composition and Physicochemical Properties of Apples Stored in Controlled Atmosphere Conditions

Butkevičiūtė

Viškelis

et al. 2021

Applied Sciences

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Apples are an important component of the diet and are used in the food industry in the production of food products and beverages. The aim of the study was to determine the changes in the biochemical composition and physicochemical properties of apples stored in a controlled atmosphere. We studied the biochemical composition (sugars, ascorbic acid, soluble solids, and titratable acidity) and physicochemical properties (color coordinates, peel, and flesh firmness) in the apple samples before placing them in the controlled atmosphere chambers and at the end of the experiment 8 months later. The total content of sugars and soluble solids was found to increase in the samples of apples stored in I to VIII conditions. The study showed a decrease in titratable acidity in apple samples of all cultivars stored in I to VIII conditions. The values of C*, L*, a*, and b* co-ordinates of apple colors were evaluated. Apple samples stored in VI conditions were the lightest color, and their lightness was close to that of fresh fruit. The firmness of apple peel samples of the ‘Sampion’ cultivar stored in I and III–VI conditions increased. The study is valuable and proves that, under the studied conditions, it is possible to extend the time of the provision of apples to the consumers with minimal changes in their chemical composition and nutritional value.

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Dynamic controlled atmosphere: Effects on the chemical composition of cuticular wax of ‘Cripps Pink’ apples after long-term storage

Cited by 27 publications

References 63 publications

New Non-Invasive Method for the Authentication of Apple Cultivars

New Non-Invasive Method for the Authentication of Apple Cultivars

Variation of Triterpenes in Apples Stored in a Controlled Atmosphere

Changes in the Biochemical Composition and Physicochemical Properties of Apples Stored in Controlled Atmosphere Conditions

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