Resumo

SALAS SALAZAR, Nora Aideé et al. Influence of storage on the synthesis of volatile apple compounds “Red Delicious”. Rev. Mex. Cienc. Agríc [online]. 2017, vol.8, n.1, pp.225-233. ISSN 2007-0934.  https://doi.org/10.29312/remexca.v8i1.86.

In this investigation, it was determined the impact of different storage conditions on volatile aroma compounds. The “Red Delicious” apple volatile compounds (CV) were analyzed at the time of harvest and after 1, 3, 5, and 7 months’ storage at 1 °C in controlled atmosphere (3% CO2 and 2% O2) (AC), in air cooling (RA), and in AC plus 7 days of stabilization in RA (AC+RA). The storage AC caused a reduction in the biosynthesis of volatile compounds, in apple “Red Delicious”. The maximum CV production was reached after the first month of storage in RA and CA, and there were no statistical differences between the two. However, the results show that the CV profile of the stored apple AC was different from that of the apple stored in RA. The apples in RA mainly produce esters that have been described as “ethereal fruit” and “sweet fruit”, while apples stored in AC show high content of ethyl esters, which have been described “as a brandy”, “odor pungent”, in particular ethyl acetate, is an indicator of possible generation of undesirable flavors during storage in AC.

Palavras-chave : Malus domestica; aroma; controlled atmosphere; refrigeration in air.

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