Residual effects of controlled atmosphere storage on the production of volatile compounds by two varieties of apples

Patterson, Brian D.; Hatfield, Stephen G. S.; Knee, Michael

doi:10.1002/jsfa.2740250714

Cited by 64 publications

(35 citation statements)

References 7 publications

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“…Following these treatments either with AVG or 1-MCP, volatile production can partially recover during storage, but it does not reach levels seen in ripe fruit (Song 1994;Ferenczi et al 2006). Similar deficiencies were also observed in apples after long term CA storage (Patterson et al 1974). The effect of 1-MCP on volatile production was similar in the four apple cultivars Gala, Delicious, Fuji and Granny Smith (Bai et al 2004b).…”

Section: Influence Of Maturity On Volatilesupporting

confidence: 63%

“…In apples, immature fruit produce low quantities of volatiles at harvest, and lose the capability of volatile production during storage more readily than mature fruit, especially during long-term CA or ultra low oxygen storage (Patterson et al 1974;Mattheis et al 1991;Song and Bangerth 1996;Fellman et al 2003). Harvest maturity influences not only volatile formation at harvest, but also determines the regeneration of aroma volatiles after CA storage.…”

Section: Influence Of Maturity On Volatilementioning

confidence: 99%

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Flavour volatile production and regulation in fruit

Song¹,

Forney²

2008

Can. J. Plant Sci.

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fruit as examples, this review focuses on recent developments in fruit aroma research. Both sensory studies and instrumental analysis confirm the importance of volatile production in fruit and its contribution to eating quality. Sensory analysis should further define the contribution of individual volatile compounds to total flavour quality. Volatile biosynthesis and its contribution to fruit eating quality is very complex, and is influenced by many factors, such as genome, harvest maturity, and postharvest handling and storage. Application of 1-methylcyclopropene (1-MCP) and transgenic lines suppressing ethylene action and biosynthesis demonstrate ethylene involvement in volatile formation and provide useful research tools to elucidate the volatile production process during fruit ripening. Cloning of genes and characterization of enzymes responsible for volatile production helps us to understand the biochemical pathways and control mechanisms. Despite the exciting developments in flavour research, several challenges still remain to be solved. An understanding of the fundamental mechanisms controlling changes in flavour quality is limited, and most biochemical pathways determining this quality trait are still unknown. As part of secondary metabolism, volatile production in fruit is a complex process with tightly controlled systems involving substrates, enzymes and energy from many pathways. It is our hope that the biochemical pathways regulating the synthesis of volatile compounds in fruit will be determined using integrated approaches, including biochemical, genomic, proteomic and microscopy tools to determine fundamental metabolism and its localization. Combining these efforts with direct measurement of sensory properties will lead us to new methods to optimize and retain fruit flavour in the market place.Key words: aroma, fruit ripening, volatile analysis, sensory, apple, strawberry, muskmelon Song, J. et Forney, C. F. 2008. Production et re´gulation de la saveur chez le fruit. Can. J. Plant Sci. 88: 537Á550. On mange de plus en plus de fruits frais, les consommateurs e´tant conscients de leur valeur nutritive et de leur roˆle dans la pre´vention de la maladie. Rehausser la saveur des fruits frais offerts au consommateur en accroıˆtrait la valeur, augmenterait leur consommation et engendrerait de nouveaux de´bouche´s. Une des principales caracte´ristiques associe´es au muˆrissement des fruits est la production d'aroˆmes. Prenant la pomme (Malus domestica), la fraise (Fragaria ananassa Duch.) et le melon brode( Cucumis melo L. var. reticulatus Naud; C. melo L. inodorus; C. melo L. cantalupensis) comme exemples, les auteurs passent en revue les progre`s re´cents re´alise´s dans la recherche sur l'aroˆme des fruits. Les e´tudes organoleptiques et les analyses instrumentales confirment l'importance de la production d'aroˆmes par le fruit et l'apport de ces derniers a`la qualite´gustative. Une analyse organoleptique devrait mieux pre´ciser la contribution des divers compose´s volatils a`la qualite´ge´ne´rale de la...

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Section: Influence Of Maturity On Volatilesupporting

confidence: 63%

Section: Influence Of Maturity On Volatilementioning

confidence: 99%

Flavour volatile production and regulation in fruit

Song¹,

Forney²

2008

Can. J. Plant Sci.

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“…Storage of apples in high pCO 2 reduces internal ethylene content, ACC synthase activity and ACC content (Bufler and Streif, 1986). Apple fruit volatile production is affected by many pre-and post-harvest factors including cultivar, harvest maturity, substrate availability, storage duration, and storage conditions (Patterson et al, 1974;Volz et al, 1998b;Argenta et al, 2004;Echeverría et al, 2003;Defilippi et al, 2005;Lara et al, 2006). Low pO 2 , high pCO 2 CA storage alters post-storage 'Fuji' apple fruit volatile production (Argenta et al, 2004;Lara et al, 2006), but changes in volatile compounds produced during 'Fuji' apple storage have not been described.…”

Section: Introductionmentioning

confidence: 99%

‘Fuji’ apple (Malus domestica Borkh.) volatile production during high pCO2 controlled atmosphere storage

Lumpkin

Fellman

Rudell

et al. 2015

Postharvest Biology and Technology

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“…1974. The criteria used in previous studies to determine the CA suppression effect (Halfield and Patterson 1975;Knee and Sharples 1981;Lidster et al 1983;Patterson et al 1974) was by comparing the production of volatiles during ripening of the fruit in air after harvest and after CA storage. This comparison ignores the behavior of these volatiles while the fruit is under CA conditions.…”

Section: Introductionmentioning

confidence: 99%

Changes of Some Odor‐active Volatiles in Controlled Atmosphere‐stored Apples

Yahia

Liu

Acree

1990

Journal of Food Quality

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The effect of controlled atmosphere (CA) storage on the production of 22 odor-active volatiles in 'Mclntosh' and 'Cortland' apples was studied. Volatiles were analyzed periodically during ripening in air after harvest, during refrigerated air and CA storage, and during ripening in air after CA storage. Production of most volatiles at a lower rate during ripening after CA storage than during ripening immediately after harvest cannot be attributed entirely to the action of CA. Under the conditions of this study (3% 0, + 3% CO, + 94% N2 at 0°C for 19 weeks) CA storage caused a "residual suppression" effect on the production of propyl butanoate, butyl hexanoate, and hexyl hexanoate. Results indicate that CA might have altered the normal metabolism of thefruit by blocking the normal production of some volatiles either temporarily or permanently and either partially or completely.

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Residual effects of controlled atmosphere storage on the production of volatile compounds by two varieties of apples

Cited by 64 publications

References 7 publications

Flavour volatile production and regulation in fruit

Flavour volatile production and regulation in fruit

‘Fuji’ apple (Malus domestica Borkh.) volatile production during high pCO2 controlled atmosphere storage

Changes of Some Odor‐active Volatiles in Controlled Atmosphere‐stored Apples

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