Effect of dynamic controlled atmospheres on volatile compound production in 'Granny Smith' apples
2020
Mditshwa, A. | Fawole, O. A. | Mokwena, L. | Vries, F. A. | Merwe, K van der | Crouch, E. | Opara, U. L.
This study investigated the effect of dynamic controlled atmospheres (DCA) on the production of volatile compounds in 'Granny Smith' apples. Fruit were stored in DCA (0.3-0.5 kPa O(2) + 1kPa CO(2)) for 12, 16 and 20 wks at -0.5°C, air was used as the control. Gas chromatography-mass spectrometry (GC-MS) was used to analyze volatile compounds from the pulp of the fruit. Total amount of volatiles detected in the control fruit samples were significantly (p<0.05) higher than those exposed in DCA. Production of 1-butanol, 1-hexanol and 1-hexen-ol by fruit stored in DCA were 25, 45 and 27%, respectively, of the amounts detected in the control. DCA treatments also resulted in higher emission of ethanol compared with fruit stored in air. Production of 2-methylpropyl acetate by DCA stored fruit was 19% of that produced by the control fruit. Aldehydes emissions were lower in DCA compared to control fruit. Esters were the main volatiles detected (50%) with the highest emission obtained in the control treatment. The known characteristic flavour volatiles in apples, ethyl hexanoate and hexyl acetate were significantly lower in DCA stored fruit, however, ethyl-2-methylbutyrate was notably higher compared to the control treatment. Titratable acidity loss was significantly reduced by DCA treatments compared to normal regular air storage.
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