Search

All efforts to improve fruit quality are rewarded when consumers are satisfied after tasting the fruit. Apples are often stored under controlled atmosphere conditions to preserve them over time, but this frequently results in a loss of flavor. The aim of this work, which was based on two seasons, was to evaluate the influence of a period of short-term air storage (periods of 2 and 4 weeks) after removal from ultralow oxygen (ULO) storage (1 kPa of O(2)/1 kPa of CO(2)) with respect to increases in volatile compound emissions and the effect on standard and sensory quality in 'Golden Reinders' apples. The results showed that emissions of 26 volatile compounds increased as a result of ULO + 2 weeks or ULO + 4 weeks of storage. However, the results of tastings involving a panel of consumers and trained experts revealed that this increase was not matched by corresponding increases in either the degree of consumer preference or flavor attributes.

An extra period under cold air after ultra-low oxygen storage has been shown to increase the concentration of some volatile compounds emitted by stored 'Fuji' apples. The purpose of this work was to assess the role, if any, of lipoxygenase and hydroperoxide lyase activities in the regeneration of fruit capacity for volatile production after ultra-low oxygen storage. Fruits were stored at 1 °C and 92% relative humidity under ultra-low oxygen (1 kPa of O2/1 kPa of CO2); one lot was kept under hypoxia for 19 or 30 weeks, a second lot was maintained for 17 or 28 weeks under these conditions and then stored for 2 weeks in cold air, and a third lot remained for either 15 or 26 weeks under ultra-low oxygen followed by 4 weeks under cold air. Samples were placed subsequently at 20 °C, and analyses of volatile emission and enzyme activities were undertaken 1 and 7 days thereafter. Fruit stored during 4 weeks in cold air after ultra-low oxygen storage showed the highest capacity for volatile regeneration. Higher emission of volatiles by these samples was concomitant with higher levels of lipoxygenase activity. Results suggest that lipoxygenase activity, particularly in the flesh tissue, was strongly related to the regeneration of the emission of volatile compounds allowed by the extra period in cold air after ultra-low oxygen storage and, thus, appears to be a key control point for successful recovery of fruit ability for volatile compound production.

The aim of this work was to assess whether extra time spent under AIR conditions after storage in an ultra low oxygen (ULO) atmosphere could allow the regeneration of volatile compound emission without negatively affecting quality parameters and the consumer acceptability of Fuji apples. Fruits were stored for 19 and 30 weeks at 1 degrees C and 92% RH under ULO atmosphere conditions (1 kPa O 2:1 kPa CO 2) or under ULO conditions followed by different periods (2 and 4 weeks) in cold AIR atmosphere (ULO + 2w or ULO + 4w, respectively). Standard quality and emission of volatile compounds were analyzed after storage plus 1 and 7 days at 20 degrees C. Sensory attributes and acceptability were also determined after 7 days at 20 degrees C. The extra period of 30 weeks in an AIR atmosphere after ULO storage resulted in an increase in the concentration of the compounds that most contribute to the flavor of Fuji apples. These fruits were relatively well accepted by consumers despite a slight decline in firmness and acidity.