Volatile compounds profile and quality of “Cripps pink” apple: Impact of dynamic controlled atmosphere combined to delayed storage and 1‐MCP treatment

This study evaluated the effects of delayed storage followed by storage under static controlled atmosphere (CA) and dynamic controlled atmosphere established by respiratory quotient (DCA‐RQ) with and without 1‐methylcyclopropene (1‐MCP) application on quality and volatile profile of “Cripps Pink” ap...

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Bibliographic Details
Published in:	Journal of food processing and preservation Vol. 46; no. 12
Main Authors:	Ludwig, Vagner, Thewes, Fabio R., Brackmann, Auri, Both, Vanderlei, Wagner, Roger, Wendt, Lucas M., Berghetti, Magno R. P., Santos, Ingrid D., Thewes, Flavio R., Soldateli, Francis J.
Format:	Journal Article
Language:	English
Published:	01-12-2022
Online Access:	Get full text
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Summary:	This study evaluated the effects of delayed storage followed by storage under static controlled atmosphere (CA) and dynamic controlled atmosphere established by respiratory quotient (DCA‐RQ) with and without 1‐methylcyclopropene (1‐MCP) application on quality and volatile profile of “Cripps Pink” apple. A fruit batch was immediately stored at 1.5 ± 0.1°C, and another remained for 7 days at 20°C (delay) until storage. The storage conditions were: (1) CA (1.0 kPa O2 + 1.0 kPa CO2); (2) DCA‐RQ 1.3; (3) DCA‐RQ 1.5. Additionally, for each storage condition and delay strategy, a batch of fruit was treated with 1‐MCP, and another batch was left untreated. Practical applications DCA‐RQ 1.3 maintened flesh firmness even without 1‐MCP and with delayed storage. 1‐MCP application reduced all esters. Delayed storage increased the esters concentration and when associated with DCA‐RQ 1.3 and 1.5 should be recommended to reduce decay, increase the healthy fruit amount, and improve the aroma emission of “Cripps Pink” apple.
ISSN:	0145-8892 1745-4549
DOI:	10.1111/jfpp.17184