Abstract
'Gala' apples pretreated or non-treated with 1-methylcyclopropene (1-MCP, 0.625 micro;;L[sup-]) were stored under controlled atmosphere (CA, 2 kPa O[sub2] + 2 kPa CO[sub2]) or regular air (RA) for 6 months at 1 C. Aroma compounds (measured by gas chromatograph and electronic nose) were analyzed every month directly and after transferring to 20 C for one week to simulate marketing conditions. The effect of 1-MCP was stronger than CA after transfer of fruit to room temperature. For electronic nose data, canonical discriminant analysis separated the storage treatments (1-MCP + CA, 1-MCP, CA, RA), indicating that the aroma profile was different in apples from each treatment. This was confirmed by GC analysis. Fruit lost most of the esters but not alcohols after transferring apples from 1C to 20C for all treatments. 1-MCP + CA inhibition of volatile production was greater, and did not show any benefit for maintaining firmness and acidity, compared to 1-MCP alone. Therefore, 1-MCP alone was the best treatment for storing 'Gala' apples with minimal loss of volatiles, while maintaining firmness and acidity.
