Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil.
Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil.
Food Chem. 2014 Aug 1;156:50-7. doi: 10.1016/j.foodchem.2014.01.094. Epub 2014 Feb 5.
The aim of this work was to assess the profile of volatile compounds in 'Royal Gala' apples stored under controlled atmosphere (CA), with O(2) levels ranging from 1.0kPa to as low as 0.5kPa during 8months (0.5°C), followed by 7days of shelf-life at 20°C. Volatile compounds were collected via solid-phase microextraction (HS-SPME) and analysed by gas chromatography. Straight and branched-chain esters exhibited a distinct pattern. The emission of straight-chain esters decreased under extremely low O(2) (0.5kPa), while branched-chain esters were not significantly affected in such condition. 2-Methyl-butyl acetate, a significant contributor to the 'Royal Gala' aroma, was higher in intermediate O(2) concentration, suggesting that lowering the O(2) levels down to 0.7kPa does not negatively affect the volatile composition of 'Royal Gala' apples, as compared to the standard CA (1.0kPa O(2)). The remaining volatile compounds were not strongly affected by storing fruits under extremely low O(2).
本工作旨在评估在控制气氛（CA）下储存的“皇家 Gala”苹果中挥发性化合物的特征，在 8 个月（0.5°C）期间，O 2 水平从 1.0kPa 低至 0.5kPa，随后在 20°C 下进行 7 天货架期。通过固相微萃取（HS-SPME）收集挥发性化合物，并通过气相色谱进行分析。直链和支链酯表现出明显的模式。在极低的 O 2（0.5kPa）下，直链酯的排放减少，而支链酯在这种条件下没有受到显著影响。2-甲基-丁酸乙酯是“皇家 Gala”香气的重要贡献者，在中等 O 2 浓度下含量更高，这表明与标准 CA（1.0kPa O 2）相比，将 O 2 水平降低至 0.7kPa 不会对“皇家 Gala”苹果的挥发性成分产生负面影响。其余挥发性化合物在极低 O 2 下储存水果时不会受到强烈影响。
