Effect of 1-methylcyclopropene on volatile emission and aroma in cv. Anna apples.
The rapidly ripening summer apple cultivar Anna was treated with 0.1 micro L(-1) and 1 microL L(-1) 1-methylcyclopropene (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 microL L(-1) MCP, but were 70% lower in fruits treated with 1 microL L(-1) MCP than in untreated fruits. Ethylene production was 50% and 95% inhibited by 0.1 microL L(-1) and 1 microL 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 microL L(-1) treated apples developed more fruity, ripe, and overall aromas, but the preference was for the 1 microL L(-1) treated apples with a less ripe aroma.
Lurie
Susan
S
Department of Postharvest Science, ARO, The Volcani Center, Bet Dagan, Israel. zeslov@netvision.net.il
Pre-Aymard
Claire
C
Ravid
Uzi
U
Larkov
Olga
O
Fallik
Elazar
E
D000438:Alcohols / Q000378:metabolism; D000447:Aldehydes / Q000378:metabolism; D003521:Cyclopropanes / Q000494:pharmacology*; D005030:Ethylenes / Q000378:metabolism; D005519:Food Preservation; D005638:Fruit / Q000378:metabolism; D006801:Humans; D027845:Malus / Q000378:metabolism*; D009812:Odorants; D012903:Smell; D014835:Volatilization
D000438:Alcohols; D000447:Aldehydes; D003521:Cyclopropanes; D005030:Ethylenes; C036216:ethylene; C412563:1-methylcyclopropene