บทคัดย่องานวิจัย

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Aroma volatile enhancement in stored apples.

Ampun, W.; Hewett, E. W.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 16 Pages: 219-223 Ref: 21 ref.

1997

บทคัดย่อ

Aroma volatile enhancement in stored apples.

Granny Smith and Fuji apple fruits harvested at commercial maturity in Hawkes Bay, New Zealand, were stored in air or controlled atmosphere (CA) storage (2% O2 + 2% CO2) at 0.5 deg C for up to 27 weeks. Fruits were removed at regular intervals and exposed to either air or low O2 (<0.5% O2) at 20 deg for one day and then maintained at 20 deg and 70% RH for up to 9 days. Aroma volatile production was greater in RA-stored fruits than in CA-stored fruits, with more compounds being produced by Fuji than by Granny Smith fruits. Production of those headspace volatiles (ethanol (EtOH), acetaldehyde (AA), and ethyl acetate (EA)), esters and alcohols which are mainly derived from beta -oxidation of fatty acids, was lower in CA-stored fruits than in RA-stored fruits. CA storage depressed aroma volatile production in Fuji to a greater extent than in Granny Smith. Exposure of fruits to a short period of hypoxia following RA or CA storage enhanced production of headspace EtOH, AA and EA. The large production

of EtOH was followed by enhanced production of ethyl esters, including the key aroma impact compounds ethyl-2-methylbutanoate and ethyl butanoate. The hypoxic treatment decreased production of butyl in Fuji. The ability to sustain enhanced production of ethyl esters in hypoxically treated fruits decreased with time after harvest. It is suggested that this is due to a lack of acyl-CoA moieties necessary for esterification, as EtOH concentrations were high following hypoxia. The results indicate that CA storage influences the production of aroma volatiles differently in 'alcohol' type and 'ester' type cultivars, and suggest that it is possible that short-term exposure to low O2 (a potential disinfestation treatment) may have potential for enhancing the aroma in fruits from long-term RA or CA storage.