Harvest Maturity Relationship to Flavor Regeneration After Ca-Storage of 'Delicious' Apples

Fellman, John K.; Rudell, David R.; Mattinson, D. Scott; Mattheis, J.P.

doi:10.17660/actahortic.2003.600.81

Cited by 32 publications

(45 citation statements)

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“…Similar changes in stored apple fruits have been described in other work (Hatfield and Knee, 1988;Jenks et al, 1994;Fellman et al, 2003;Link et al, 2004, Konarska, 2013. According to Maguire et al (1999) the total number of lenticels is not correlated with the quantity of water lost by fruits, as transpiration proceeds only and to a small extent through open lenticels.…”

Section: Discussionsupporting

confidence: 73%

Morphological, Histological and Ultrastructural Changes in Fruit Epidermis of Apple Malus Domestica cv. Ligol (Rosaceae) at Fruit Set, Maturity and Storage

Konarska¹

2015

Acta Biologica Cracoviensia S. Botanica

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Fruit quality is closely related to the structure of the fruit peel, especially the epidermis and cuticle which form a barrier between its internal and external environments. This study used light, scanning and transmission electron microscopy to examine changes in the epidermal structures of fruits of the Polish apple cultivar Malus domestica Borkh. cv. Ligol at three maturity stages. The single-layered epidermis was covered with cuticle and crystalline wax platelets. In the fruit set stage the fruit surface exhibited numerous nonglandular trichomes, stomata, microcracks and crystalline wax platelets. The surface of fruits at harvest and after 6-month controlledatmosphere storage exhibited lenticels and horizontally or vertically oriented wax platelets. During fruit development there was an increase in epidermal cuticle thickness and a reduction in epidermal cell convexity and number of lenticels. After the storage period fruit weight declined, microcracks deepened and widened, and cuticular waxes accumulated. The cuticle was made up of two layers, lamellar and reticulate. In successive fruit development stages the width of the lamellar layer increased considerably. In the fruit set and harvest maturity stages the epidermal cells contained numerous mitochondria and plastids with starch grains. After the storage period there were fewer amyloplasts and the cell vacuoles contained flocculent residue and dark deposits.K Ke ey y w wo or rd ds s: : Epicuticular wax, epidermis and cuticle, fruit, Malus, microcracks, micromorphology, plant surface, ultrastructure.

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Section: Discussionsupporting

confidence: 73%

Morphological, Histological and Ultrastructural Changes in Fruit Epidermis of Apple Malus Domestica cv. Ligol (Rosaceae) at Fruit Set, Maturity and Storage

Konarska¹

2015

Acta Biologica Cracoviensia S. Botanica

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“…Linear alcohols are derived from the fatt y acid catabolism, whereas branched-chain alcohols are produced by the metabolism of branched amino acids (31,32). Alcohols are the second most important compounds that contribute to the aroma of ripe apples aft er esters (33), the most abundant being 2-methyl-1--butanol, 1-butanol, 1-hexanol, 1-propanol and 2-methyl--1-propanol (14,(34)(35)(36). They are direct precursors of esters (6), which may occasionally be fragmented to their corresponding alcohols and fatt y acids by the action of esterases (37)(38)(39)(40)(41).…”

Section: Volatile Aroma Compounds In Applementioning

confidence: 99%

“…Table 2 shows the main aromatic volatile compounds in diff erent apple varieties. It shows that 2-methylbutyl acetate is the main ester in apples such as Bisbee Red Delicious (10), Redchief Delicious (35) and Fuji (48,123), whereas butyl acetate is the main ester in Golden Delicious (163,164), Royal Gala (165) and Mondial Gala apples (53,124).…”

Section: Preharvest Factorsmentioning

confidence: 99%

“…However, the availability of substrates, more than the lack of enzymatic activity, is the most important factor in the suppression of volatile compounds during and aft er storage under controlled atmosphere (48,53,123,124). Low oxygen concentration during storage has litt le eff ect on the biosynthesis of branched esters (22,35,179,187).…”

Section: Postharvest Factorsmentioning

confidence: 99%

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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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“…Apples produce a variety of volatile organic compounds (VOCs) during ripening (Fellman et al, 2003) and in response to multiple biotic (Llusià and Peñuelas, 2001;López et al, 2015;Spinelli et al, 2011) and abiotic stresses (Ebel et al, 1995;Vallat et al, 2005). VOC profiling might thus be a useful tool for the detection of heat stress in apples due to HWD.…”

Section: Introductionmentioning

confidence: 99%

Development of a method for profiling of volatile organic compounds to monitor heat stress in hot water dipped apples

Himmelboe¹,

Luca²,

Rocha³

et al. 2016

Acta Hortic.

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Storage rot is a major contributor to losses of organic apples due to restrictions in spraying in orchards. Postharvest pre-treatments such as hot water dipping (HWD) have been proven successful to reduce storage rot. However, excessive heat during dipping easily induces heat stress and physiological disorders, which only show up after several weeks of cold storage. To develop further the HWD technology, a method for early detection of physiological disorders is desirable. As apples emit volatile organic compounds (VOCs) in response to stress and ripening, VOC profiling can be a useful tool for detecting the immediate heat stress and latent physiological disorders. In this study, a selected ion-monitoring program was developed for analyzing VOCs from apples (Malus domestica 'Ingrid Marie' and 'Pinova') dipped in water at 20 and 56°C for 3 min. VOCs were sampled by solid-phase microextraction and analyzed by GC-MS in total ion current mode. From these results, a selected ion-monitoring program was developed which enabled detection of trace VOCs collected by static headspace sampling. The results showed that all apples dipped in 56°C for 3 min developed visual signs of physiological disorders in cold storage. At the same time, the VOC profile of these apples differed from that of the 20°C treated apples. This work provides a solid basis for a future development of the VOC method to forecast physiological disorders and to improve the HWD technology for better control of storage rot.

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Harvest Maturity Relationship to Flavor Regeneration After Ca-Storage of 'Delicious' Apples

Cited by 32 publications

References 0 publications

Morphological, Histological and Ultrastructural Changes in Fruit Epidermis of Apple Malus Domestica cv. Ligol (Rosaceae) at Fruit Set, Maturity and Storage

Morphological, Histological and Ultrastructural Changes in Fruit Epidermis of Apple Malus Domestica cv. Ligol (Rosaceae) at Fruit Set, Maturity and Storage

Biochemistry of apple aroma: A review

Development of a method for profiling of volatile organic compounds to monitor heat stress in hot water dipped apples

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