ScholarWorks@중앙대학교

초록

Metabolic changes in the apple peel occur prior to and during superficial scald symptom development. We expected changes of volatile organic compound (VOC) levels in the storage room headspace associated with these events to precede scald symptom development. To determine this, we compared the headspace over air stored (0.5 degrees C) 'Granny Smith' with that of hypoxic CA (0.5 % O2/0.5 % CO2; 0.5 degrees C) established immediately or following a 7 day delay. Apples were harvested at commercial maturity and internal ethylene concentration (IEC), alpha-farnesene, conjugated trienols (CTOL), headspace VOCs, and superficial scald incidence were evaluated at 0.25, 1, 2, 3, 6, and 9 months. The final scald evaluation followed 9 months' storage and transferred to 20 degrees C for 7 days. IEC, CTOL, and superficial scald levels were highest during air storage, compared with the other storage regimes. Increases of 2-propanol and 6-methyl-5-hepten-2-ol (6MHol), but not 6-methyl-5-hepten-2-one (6MHO), levels preceded the appearance of superficial scald symptoms on apples stored in air and were greatest in air storage followed by delayed CA storage. Monitoring headspace concentration of 6MHol may be a means to non-destructively assess superficial scald risk during long-term commercial storage.

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