DCA和1-MCP对贮藏的“Royal Gala”苹果中挥发性有机化合物、有机酸、硬度和糖的联合影响

来源: S. Landahl et al 发布日期: 2024-07-29 访问量: 90

导读	本研究旨在评估DCA和1-MCP联合处理对香气的影响。在这项研究中，“Royal Gala”苹果在不同的贮藏条件下被评估了20周，每三周取样一次。苹果分别从DCA或空气中取出，并与1-甲基环丙烯（一种乙烯抑制剂）结合或不结合使用。保质期一周后，对成熟度指标和挥发性有机化合物（VOC）进行了测量标签: 苹果风味、动态控制气调、DCA、labPOD、1-MCP

Combined effect of DCA and 1-MCP on volatile organic compounds, organic acids, firmness and sugars in stored ‘Royal Gala’ apples

DCA和1-MCP对贮藏的“Royal Gala”苹果中挥发性有机化合物、有机酸、硬度和糖的联合影响

Authors:      S. Landahl, R. Pastor Trigo, M.C. Alamar Gavidia
Keywords:       1-methylcyclopropene, dynamically controlled atmosphere, VOC, shelf life, non-structural carbohydrates
DOI:        10.17660/ActaHortic.2024.1396.39

Abstract:
The British apple industry is continuously asked by domestic retailers to extend availability. This is being achieved by implementing ever more sophisticated storage technologies, since the industry is challenged by imports. In order that primary production of UK apples can be fully utilised and be made more competitive with imports, a paradigm shift is needed to improve how apples are stored such that the focus is moved towards ‘flavour-life’, rather than being just driven by firmness and sugar content. Previous studies have shown that in low oxygen partial pressures, such as the ones employed in dynamically controlled atmosphere (DCA) storage, the effects of 1-methylcyclopropene (1-MCP) are not clear yet (Weber et al., 2017). Hence, this study aims to evaluate the effects of combined DCA and 1-MCP treatment on aroma. In this study, ‘Royal Gala’ apples were evaluated under different storage conditions for 20 weeks and sampled every three weeks. Apples were taken from DCA or air, respectively, and combined with or without the application of 1-MCP (an ethylene inhibitor). Ripeness indicators and volatile organic compounds (VOCs) were measured after one week of shelf life. The results have shown that DCA in combination with 1-MCP has positive effects in retaining firmness and organic acid content during shelf life after removal from storage, and maintained a higher sugar concentration in apples compared to air storage. In general, the VOC concentration in apples was found to be close to 0 after one month of DCA storage. However, a few compounds, which are not typically associated with a ripe ‘Gala’ smell, were found. Apples stored in air showed a trend to have higher VOC concentrations including compounds with unpleasant aroma as well as a typical ‘Gala’ smell, yet not all differences were significant. Therefore, further studies are required to improve flavour of stored apples.

英国苹果行业不断被国内零售商要求扩大供应。这是通过实施更复杂的存储技术来实现的，因为该行业受到进口的挑战。为了充分利用英国苹果的初级生产并使其与进口产品更具竞争力，需要进行范式转变，改善苹果的贮藏方式，使重点转向“风味生活”，而不仅仅是由硬度和糖含量驱动。先前的研究表明，在低氧分压下，如动态控制气调（DCA）贮藏中使用的低氧分压，1-甲基环丙烯（1-MCP）的效果尚不清楚（Weber等人，2017）。因此，本研究旨在评估DCA和1-MCP联合处理对香气的影响。在这项研究中，“Royal Gala”苹果在不同的贮藏条件下被评估了20周，每三周取样一次。苹果分别从DCA或空气中取出，并与1-甲基环丙烯（一种乙烯抑制剂）结合或不结合使用。保质期一周后，对成熟度指标和挥发性有机化合物（VOC）进行了测量。结果表明，DCA与1-甲基环丙烯的组合在苹果从贮藏中取出后的保质期内对保持硬度和有机酸含量具有积极作用，并且与空气贮藏相比，苹果中的糖浓度更高。一般来说，DCA贮藏一个月后，苹果中的VOC浓度接近0。然而，发现了一些通常与成熟的“Gala”气味无关的化合物。贮藏在空气中的苹果显示出挥发性有机化合物浓度较高的趋势，包括具有难闻香气的化合物以及典型的“Gala”气味，但并非所有差异都是显著的。因此，需要进一步的研究来改善贮藏苹果的风味。