Dynamic controlled atmosphere (DCA) and 1-MCP: Impact on volatile esters synthesis and overall quality of ‘Galaxy’ apples

Changes of Sensory Quality, Flavor-Related Metabolites and Gene Expression in Peach Fruit Treated by Controlled Atmosphere (CA) under Cold Storage

“…CA treatment improved flavor quality of horticultural crops by elevating the content of aroma-related volatiles [5,23,26,29,32,50]. For instance, CA treatment accumulated higher levels of ethyl acetate with higher expression of MdAAT1 induced by high ethylene in 'Galaxy' apples [17]. Peach fruit flavor quality was improved obviously under CA treatment; meanwhile, the total key volatile compounds were elevated higher than control at 28S3 (Figure 2C).…”

“…Many attempts to alleviate the development of CI after cold storage have been reported in peach fruit, such as low temperature conditioning [13], near-freezing temperature storage [14], 1-methylcyclopropene [15][16][17], nitric oxide [18,19], methyl jasmonate [20][21][22]. Controlled atmosphere (CA) was performed by mediating the atmosphere pressure of the storage microenvironment, mainly including low O 2 and high CO 2 pressure [23][24][25].…”

“…For instance, a combination of 10% CO 2 + 10% O 2 could reduce CI in nectarines under 4 weeks of cold storage [23]. CA treatments have been developed to prolong storage life of many horticultural crops, including modified atmosphere with different air permeability package, dynamic controlled atmosphere storage, initial low oxygen stress atmosphere, and ultralow oxygen treatments [17,24,26,30]. The suitable atmosphere proportions and application modes are different for different horticultural crops and the different varieties [24,26].…”

“…The suitable atmosphere proportions and application modes are different for different horticultural crops and the different varieties [24,26]. For example, the ultralow oxygen condition of 0.8-1.2% O 2 and 2-3% CO 2 were mainly used to preserve 'Gala' apples not suitable for other apple varieties [17]. In summary, CA treatments have been widely used in the preservation of apples [24], litchi [28], broccoli [31], green asparagus [30], peaches and nectarine [5,15].…”

Small RNAs, Degradome, and Transcriptome Sequencing Provide Insights into Papaya Fruit Ripening Regulated by 1-MCP

“…The ethylene antagonist 1-methylcyclopropene (1-MCP) has been widely used to maintain the quality and extend the shelf life of harvested products [ 8 ]. By binding to ethylene receptors, 1-MCP can inhibit the release of ethylene, inhibit the respiratory intensity of fruits and vegetables, and delay the ripening of various fruits and vegetables [ 9 , 10 , 11 , 12 ]. 1-MCP treatment on papaya at earlier development stages or for long-term/high-concentration treatments will lead to a “rubbery texture” phenomenon, where the fruits are unable to completely soften during later storage, leading to tasteless lack of flavor [ 13 ].…”