Effect of 1-methylcyclopropene on volatile emission and aroma in cv. Anna apples
2002
Lurie, S. | Pre-Aymard, C. | Ravid, U. | Larkov, O. | Fallik, E.
The rapidly ripening summer apple cultivar Anna was treated with 0.1 microliter L(-1) and 1 microliter L(-1) 1-methyl-cyclopropene (MCP) at harvest and kept at 20 degrees C, or stored for 5 weeks at 0 degrees C and then transferred to 20 degrees C. Total volatiles were not reduced by treatment with 0.1 microliter L(-1) MCP, but were 70% lower in fruits treated with 1 microliter L(-1) MCP than in untreated fruits. Ethylene production was 50% and 95% inhibited by 0.1 microliter L(-1) and 1 microliter L(-1) MCP, respectively. The volatiles produced by fruit at harvest were predominantly aldehydes and alcohols, with some acetate esters as well as 2-methyl butyl acetate and beta-damascenone. During ripening, the acetate and butyrate esters increased greatly and alcohols and aldehydes decreased. MCP-treated apples retained more alcohols, aldehydes, and beta-damascenone volatiles than did untreated apples. Sensory evaluation found that control and 0.1 microliter L(-1) treated apples developed more fruity, ripe, and overall aromas, but the preference was for the 1 microliter L(-1) treated apples with a less ripe aroma.
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