Effects of Controlled Atmosphere on the Storage Quality and Aroma Compounds of Lemon Fruits Using the Designed Automatic Control Apparatus

Abstract

‘Eureka’ lemon fruits were stored under four controlled atmosphere- (CA-) combinations at 8°C for 20 days to investigate the effects on weight loss (WL), total soluble solids (TSS), titratable acidity (TA), vitamin C (VC), total phenolic content (TPC), sodium carbonate-soluble pectin (SSP), malondialdehyde (MDA), and volatile compounds. Results showed that the contents of TSS, TA, VC, and SSP in the stored fruits reduced during the storage period, while the WL and MDA increased. Fruit stored under CA2-combination (6 % O2+8 % CO2) showed the lower contents of WL and MDA and the higher content of TSS, TA, TPC, and VC than that of other treated fruits. The main volatile compounds present in the lemons were terpenoids, aldehydes, alcohols, and esters. In addition, both the terpenoid and aldehyde content are substantially higher in lemons exposed to CA2 conditions. In contrast, the alcohols and esters displayed elevated levels in the regular air (RA) stored fruit. In conclusion, CA with the suitable conditions proves to be better than RA as a storage regimen to keep the quality of lemons. These results indicated that the application of 6% O2+8% CO2 CA conditions could maintain the quality of ‘Eureka’ lemon fruit during the storage time of 20 days and should be the optimal storage environment for postharvest Eureka lemons.

Metabolite Changes during Postharvest Storage: Effects on Fruit Quality Traits

“…The combination of 1-MCP with high O 2 or high CO 2 seemed to favor terpene content, as did the CO 2 -enriched atmosphere in lemon [162]. CA storage under an elevated CO 2 atmosphere (8% CO 2 and 2%-3% O 2 ) could also promote terpene accumulation in mango.…”

Anything New under the Sun? An Update on Modulation of Bioactive Compounds by Different Wavelengths in Agricultural Plants

“…As health-promoting compounds in humans, terpenoids have been discovered to have strong antifungal, antimicrobial, antiviral, anti-inflammatory, immunomodulatory, gastroprotective, and anticarcinogenic properties [ 66 , 72 , 73 , 74 ]; thus, their use for medicinal and pharmaceutical purposes has increased in the last decades. Besides, most of them, being volatile, contribute toward giving the peculiar flavour and aroma of many fruits and vegetables and their food derivatives, thus influencing the overall organoleptic quality and marketability of plant-based products [ 72 , 75 , 76 , 77 , 78 , 79 ].…”

The impact of 1‐MCP treatment and controlled atmosphere storage on the postharvest performance of four ( Chaenomeles japonica (Thunb.) Lindl. ex Spach) fruit cultivars

“…A positive effect of 1‐MCP on flesh firmness of apple (Melnyk et al., 2019), pear (Mahajan et al., 2010), cherry tomato (Taye et al., 2019), and many other fruit and vegetables has been broadly documented. Moreover, affirmative results were also reported on CA storage for apple (Juhņeviča‐Radenkova & Radenkovs, 2016b), pear (de Martin et al., 2017) medlar (Selcuk & Erkan, 2015), and lemon (Ma et al., 2019) fruit. Highlighting also the inherent drawback of this technology, partial block of development of color and aroma, particularly impairs sensory quality and impacts consumer choice (Ortiz et al., 2010).…”