Development of aroma compounds and sensory quality of ‘Royal Gala’ apples during storage

Moya-León, Marı́a Alejandra; Vergara, Mireya; Bravo, Carolina Pilar Villagra; Pereira, Marcia; Moggia, Claudia

doi:10.1080/14620316.2007.11512251

Cited by 17 publications

(7 citation statements)

References 27 publications

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“…The aroma of fruits is determined by a large number of volatile compounds, and its biosynthesis depends on many factors, such as cultivar, ripening stage and postharvest conditions [5][6][7]. V. pubescens's aroma is determined mainly by esters and in lower proportion by alcohols and aldehydes present at the ripe stage [1].…”

Section: Introductionmentioning

confidence: 99%

Structural characterization and substrate specificity of VpAAT1 protein related to ester biosynthesis in mountain papaya fruit

Morales-Quintana¹,

Fuentes²,

Gaete-Eastman³

et al. 2011

Journal of Molecular Graphics and Modelling

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Section: Introductionmentioning

confidence: 99%

Structural characterization and substrate specificity of VpAAT1 protein related to ester biosynthesis in mountain papaya fruit

Morales-Quintana¹,

Fuentes²,

Gaete-Eastman³

et al. 2011

Journal of Molecular Graphics and Modelling

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“…ns = no significant difference. periods of time after harvest and/or cold storage (Autio and Bramlage, 1982;DeLong et al, 2004;Drake et al, 2005Drake et al, , 2006Johnson and Colgan, 2003;Mattheis et al, 2005;Moya-Leon et al, 2007;Rupasinghe et al, 2000;Schupp and Greene, 2004;Silverman et al, 2004), although their effects often diminished when used alone in the present work. The effects of 1-MCP diminished with storage time in 2004, and those of AVG did so in 2005.…”

Section: Resultsmentioning

confidence: 80%

“…The compound acts by blocking ethylene biosynthesis. Postharvest use of 1-methylcyclopropene (1-MCP), which binds to ethylene receptors and blocks a response to the phytohormone, can significantly delay apple ripening (DeLong et al, 2004;Ferenczi et al, 2006;Mattheis et al, 2005;Moya-Leon et al, 2007;Rupasinghe et al, 2000). These compounds are commonly used along with cold storage to manage apple fruit ripening.…”

mentioning

confidence: 99%

Effects of Aminoethoxyvinylglycine Plus 1-Methylcyclopropene on ‘Royal Gala’ Apple Volatile Production After Cold Storage

Escalada¹,

Archbold²

2009

horts

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Both aminoethoxyvinylglycine (AVG) and 1-methylcyclopropene (1-MCP) are useful tools for managing apple fruit ripening, and their impacts on apple volatile production have been independently assessed. In this work, their combined effect, as might occur in commercial production and postharvest storage, on ‘Royal Gala’ apple volatile production at harvest and after air storage was compared with the effect of each alone. An aqueous solution of AVG was applied to ‘Royal Gala’ apple trees 4 weeks before the normal harvest date (H1) at 124 g·ha−1/a.i. in 2004 and 2005. Control and AVG-treated fruit were treated at H1 or after harvest of AVG fruit 2 weeks later (H2) for 20 h at 30 °C with 1-MCP at a final headspace concentration of 1 μL·L−1. Fruit were ripened for 7 d at room temperature immediately after harvest and treatment or after treatment and then cold storage at 4 °C for 6 or 12 weeks. Peel and cortex tissue of control and AVG plus 1-MCP-treated fruit was provided with butanol or hexanol and ester production was quantified. The combination of AVG plus 1-MCP was more effective in reducing internal ethylene concentration than either alone. Both total volatile production and that of the major individual esters, including hexyl acetate, butyl acetate, and 2-methylbutylacetate, which are considered key constituents of ‘Gala’ aroma, were consistently repressed by the combination of AVG plus 1-MCP after harvest and up to 12 weeks of cold storage. The effects of AVG plus 1-MCP were evident even with H2 fruit when the effects of AVG alone on fruit ripening were at least partially lost. Because alcohol–acyl transferase activity was unaffected by AVG plus 1-MCP, AVG plus 1-MCP-treated peel and cortex samples had similar total ester production when they were provided butanol or hexanol. Total alcohols showed recovery in most treatments except AVG plus 1-MCP, so precursor availability was likely the major factor limiting ester production. The results indicated a sustained adverse effect of the AVG plus 1-MCP treatment on aroma volatile production that could impact consumer acceptability.

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“…The positive effects of 1-MCP on maintaining flesh firmness in apple fruit held in farm markets must be weighed against any negative effects on other quality attributes, including a reduction in production of the volatile aroma compounds that help define the unique characteristics of a cultivar. Moya-Leon et al (2007) reported that while exposure to 1-MCP depressed the aromatic volatile production in 'Royal Gala' fruit after storage, treated fruit were in fact preferred by untrained sensory panelists. Marin et al (2009) reported that while consumers were able to distinguish 1-MCP-treated 'Gala' fruit from non-treated fruit that were matched for firmness, similar number of consumers preferred non-treated fruit as those preferring 1-MCP-treated apples.…”

Section: Resultsmentioning

confidence: 99%

Effects of 1-Methylcyclopropene on Firmness Loss and the Development of Rots in Apple Fruit Kept in Farm Markets or at Elevated Temperatures

McArtney

Parker

Obermiller

et al. 2011

hortte

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Many of the apples (Malus ×domestica) grown in the southeastern United States are sold to consumers through direct farm markets and roadside stands. Fruit in these markets may be exposed to high temperatures (>68 °F), which cause the fruit to ripen quickly, limiting their shelf life and consumer appeal and increasing their susceptibility to decay pathogens. Studies were undertaken in 2009 and 2010 to determine the effects of a 1-μL·L−1 postharvest 1-methylcyclopropene (1-MCP) treatment on the maintenance of flesh firmness and the incidence of rots in fruit held at elevated temperatures for up to 8 weeks. 1-MCP-treated fruit of three apple cultivars (Ginger Gold, Gala, and Golden Delicious) held in three retail farm markets in the southeastern United States maintained their firmness for 3 to 5 weeks. The firmness of non-treated ‘Ginger Gold’ fruit declined to less than 12 lbf after 1 week in each market, whereas the firmness of treated fruit remained greater than 16 lbf after 3 weeks. Treated ‘Gala’ fruit maintained their firmness at 14 lbf during 4 weeks in each farm market, whereas the firmness of non-treated fruit declined to less than 12 lbf after 2 weeks. The firmness of non-treated ‘Golden Delicious’ fruit declined to less than 12 lbf after 1 week in each farm market, whereas treated fruit maintained their firmness for up to 4 weeks. ‘Golden Delicious’ fruit treated with 1-MCP exhibited almost no loss of firmness during 4 weeks at 32, 50, or 70 °F, or even up to 8 weeks at 32 or 50 °F. The incidence of fruit rots increased with temperature, and 1-MCP reduced the incidence of fruit rots after 4 weeks at 70 °F in 2009 or after 8 weeks at 70 °F in 2010. These data show that 1-MCP may be of great benefit to producers who sell their fruit directly to the consumer by delaying the loss in firmness and reducing the incidence of rots in fruit kept at elevated temperatures.

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Development of aroma compounds and sensory quality of ‘Royal Gala’ apples during storage

Cited by 17 publications

References 27 publications

Structural characterization and substrate specificity of VpAAT1 protein related to ester biosynthesis in mountain papaya fruit

Structural characterization and substrate specificity of VpAAT1 protein related to ester biosynthesis in mountain papaya fruit

Effects of Aminoethoxyvinylglycine Plus 1-Methylcyclopropene on ‘Royal Gala’ Apple Volatile Production After Cold Storage

Effects of 1-Methylcyclopropene on Firmness Loss and the Development of Rots in Apple Fruit Kept in Farm Markets or at Elevated Temperatures

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