Effect of low oxygen and high carbon dioxide atmospheres on the formation of volatiles during storage of two sweet cherry cultivars

Abstract

Goliáš J., Létal J., Veselý O., 2012. Eff ect of low oxygen and high carbon dioxide atmospheres on the formation of volatiles during storage of two sweet cherry cultivars. Hort. Sci. (Prague), 39: 172-180.Th e aroma profi les of two sweet cherry cultivars Kordia and Vanda were investigated during storage at diff erent oxygen and carbon dioxide levels and at a low temperature using solid phase microextraction gas chromatography combined with mass spectrometry (SPME-GC-MS). Th e most abundant aroma volatiles observed in both sweet cherry cultivars were alcohols, esters, terpenoids and aldehydes. Fifteen alcohols (but principally ethan-1-ol, (E)-2-hexen-1-ol and phenethyl alcohol) provided approximately 39% of the total volatile production and eight esters (principally (E)-2-hexenyl acetate and pentyl butyrate) were responsible for another 39% of the volatile production. Four terpenoids (principally limonene and α-linalool) were responsible for a further 15% of volatile production, and 10 aldehydes (principally (E)-2-hexenal and (E)-2-octen-1-al) were responsible for the remaining 7% of total volatile production. However, out of all the volatile compounds detected, a total of just 6 compounds (phenethyl alcohol, (E)-2-hexenal, (E)-2-octen-1-al, pentyl butyrate, (E)-2-hexenyl acetate and limonene) made up 80% of the total volatile production. Fruit stems remained green during all 54 days of the storage period, although one tenth of the stems slowly dessicated in each of the three controlled atmospheres. Th is is in marked contrast to the stems of fruit held in a regular atmosphere, which turned completely brown.

Characterization of Four Popular Sweet Cherry Cultivars Grown in Greece by Volatile Compound and Physicochemical Data Analysis and Sensory Evaluation

“…Aminoacid metabolism generates aromatic, aliphatic, and branched chain alcohols, acids, carbonyls, and esters that are important to the flavour of fruit. 1-Hexanol, 3-methylbutan-1-ol and 3-methyl-2-buten-1-ol are products of the deamination of the relevant α-aminoacids through oxidation reactions that occur during aerobic storage of cherry fruit [ 29 ]. Yu et al [ 30 , 31 , 32 ] demonstrated that valine, leucine, alanine and aspartic acid can be converted to short chain carbonyls by tomato extracts.…”

Host-Related Olfactory Behavior in a Fruit-Piercing Moth (Lepidoptera: Erebidae) in Far Eastern Russia

“…Volatile emission from the fruit was not directly controlled in this experiment, in the absence of odor collection equipment. However, we did choose amounts of fruit that approximated similar overall volatile release rates (≤1.5 fold difference) based on previous studies for plum ( Pino and Quijano 2012 ), cherry ( Goliáš et al. 2012 ; Hayaloglu and Demir 2016 ) and raspberry ( Malowicki et al.…”

Respiratory metabolism and quality in postharvest sweet cherries ( Prunus avium L.) in response to high CO 2 treatment

“…High CO 2 treatment during storage maintained the quality and decreased the respiration rate of sweet cherries (Wang et al, 2015; Wang & Long, 2014) and these have a higher tolerance to CO 2 than most stone fruit (Wani et al, 2014). However, most such studies have focused on antioxidant capacity and fruit quality (Goliáš et al, 2012; Tian et al, 2004; Wang et al, 2015; Wang & Long, 2014), with few studies on respiratory metabolism. Therefore, the aim of this study was to investigate quality changes, aerobic respiration, anaerobic respiration, and cell membrane integrity in two cultivars of sweet cherries following exposure to high CO 2 during storage at 0°C for 60 d.…”