Rapid Reduction in Aroma Volatiles of ‘Pacific Rose’ Apples in Controlled Atmospheres

Aroma volatiles make an important contribution to the flavour and eating quality of apples (Malus ×domestica). While controlled atmosphere (CA) storage reduces the rate of decline of fruit quality attributes such as texture and colour, it also reduces flavour after prolonged storage. When ‘Pacific Rose’ apples (a new cultivar recently developed in New Zealand) were placed in CA (1.5% O2 + 1.3% CO2) at 0.5°C, significant decreases in aroma volatile concentrations occurred within 4 weeks compared to fruit in regular air (RA). The magnitude of aroma volatile suppression by CA increased with storage time and with subsequent shelf life at 20°C and was not reversible on transfer to air. After 4 weeks in CA, concentration of butyl acetate, a key aroma volatile compound, was only 34% that in RA; after 26 weeks there was no butyl acetate in CA fruit whilst high concentrations (738 mM L-1) remained in RA fruit. Despite the large reduction in aroma volatile concentrations an untrained taste panel found only a slight reduction in flavour intensity and no undesirable flavours in CA fruit. Conversely, some panellists identified an off-flavour in RA stored fruit that increased as storage and shelf life time increased. Significant differences in aroma volatile concentrations between RA and CA stored fruit may have commercial implications for consistency of flavour and quality between lines of ‘Pacific Rose’ apples.

کلیدواژه ها:

Malus ×domestica ، volatiles ، sensory evaluation ، ethyl esters ، acetate esters ، aldehydes ، alcohols ، fruit quality