Effect of storage under extremely low oxygen on the volatile composition of 'Royal Gala' apples

被引：90

作者：

Both, Vanderlei ^{[1
]}

Brackmann, Auri ^{[1
]}

Thewes, Fabio Rodrigo ^{[1
]}

Ferreira, Daniele de Freitas ^{[2
]}

Wagner, Roger ^{[2
]}

机构：

[1] Univ Fed Santa Maria, Postharvest Res Ctr, Dept Plant Sci, BR-97105900 Santa Maria, RS, Brazil

[2] Univ Fed Santa Maria, Dept Food Sci & Technol, BR-97105900 Santa Maria, RS, Brazil

来源：

FOOD CHEMISTRY | 2014年 / 156卷

关键词：

Malus domestica; Controlled atmosphere; Aroma; Volatile compounds; Ethylene; AROMA PRODUCTION; CONTROLLED-ATMOSPHERE; CA STORAGE; FRUIT; BIOSYNTHESIS; ESTER; CULTIVARS; QUALITY; 1-METHYLCYCLOPROPENE; FLUORESCENCE;

D O I：

10.1016/j.foodchem.2014.01.094

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this work was to assess the profile of volatile compounds in 'Royal Gala' apples stored under controlled atmosphere (CA), with O-2 levels ranging from 1.0 kPa to as low as 0.5 kPa during 8 months (0.5 degrees C), followed by 7 days of shelf-life at 20 degrees C. Volatile compounds were collected via solid-phase microextraction (HS-SPME) and analysed by gas chromatography. Straight and branched-chain esters exhibited a distinct pattern. The emission of straight-chain esters decreased under extremely low O-2 (0.5 kPa), while branched-chain esters were not significantly affected in such condition. 2-Methyl-butyl acetate, a significant contributor to the 'Royal Gala' aroma, was higher in intermediate O-2 concentration, suggesting that lowering the O-2 levels down to 0.7 kPa does not negatively affect the volatile composition of 'Royal Gala' apples, as compared to the standard CA (1.0 kPa O-2). The remaining volatile compounds were not strongly affected by storing fruits under extremely low O-2. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：50 / 57

页数：8

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