EFFECTS OF DYNAMIC ATMOSPHERE ON VOLATILE COMPOUNDS, POLYPHENOLIC CONTENT, OVERALL FRUIT QUALITY, AND SENSORY EVALUATION OF 'PINK LADY®' APPLES
Dynamic controlled atmosphere (DCA) is a new technology for apple storage, in which O2 levels are adjusted according to fruit responses to low O2 rather than remaining fixed as under static CA. DCA uses technologies that allow sensing of fruit responses The HarvestWatchTM system detects fruit responses to O2 stress by measuring chlorophyll ﬂuorescence. Over the last few years, DCA has been shown to be effective for controlling superficial scald and/or for maintaining fruit quality. The overall quality of Pink Lady® apples, including sensory evaluation and determination of volatiles and polyphenolic compounds, stored under DCA was monitored compared to CA, or CA with the ethylene inhibitor 1-methylcyclopropene (1-MCP), over two years. Pink Lady® was chosen due to its overall quality and its taste. Oxygen was around 2.5% in CA and between 0.6 and 0.8% in DCA. 1-MCP was used at the proportion of 43 mg/m3 and was applied 3 to 6 days after harvest. Apples were stored at 2°C for up to 7 months. 1-MCP and DCA maintained flesh firmness. 1-MCP decreased volatile compound levels, as well as in fruit stored in DCA, but to a lesser extent. Slight differences were observed for sensory evaluation among treatments and effects on phenolics were relatively weak for both treatments.
Aubert, C., Mathieu-Hurtiger, V. and Vaysse, P. (2015). EFFECTS OF DYNAMIC ATMOSPHERE ON VOLATILE COMPOUNDS, POLYPHENOLIC CONTENT, OVERALL FRUIT QUALITY, AND SENSORY EVALUATION OF 'PINK LADY®' APPLES. Acta Hortic. 1071, 275-280
volatile compounds, polyphenols, fruit quality, dynamic controlled atmosphere, 1-MCP, apples