Effect of pulsed controlled atmosphere with CO2 on the quality of watercored apple during storage

• Published in: Scientia horticulturae Vol. 278; p. 109854
• Main Authors: Du, Meijun, Liu, Zitian, Zhang, Xiantao, Li, Haideng, Liu, Zhenyuan, Li, Xihong, Song, Jianxin, Jia, Xiaoyu, Wang, Luyin
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 27.02.2021
• Subjects: Browning; CO2 injury; Fruit quality; Pulsed controlled atmosphere (pCA); Watercored apples; Pulsed controlled atmosphere (pCA); Browning; CO2 injury; Watercored apples; Fruit quality
• ISSN: 0304-4238; 1879-1018
• DOI: 10.1016/j.scienta.2020.109854

[Display omitted] •1% and 3% CO2 pulsed controlled atmosphere can delay the loss of fruit water-core•There is the best effect of 1% CO2 on maintaining the overall visual and sensory quality of fruit•The endurance of watercored apples to 5% CO2 is less than 45 days•The internal browning of fruit is related to unstable membrane system and dense cell arrangement Watercored 'Fuji' apple with special water core and unique flavor is a characteristic fruit. However, the problems of water core disappearance and browning in the apples are outstanding during postharvest storage. In this study, pulsed controlled atmosphere (pCA) with CO2 was used to protect the water-core and resist browning of apples. Effects of different concentrations of CO2 on the quality of apple fruits was investigated, and CO2 injury characteristic to apple fruits were studied as well. Results showed that pCA with CO2 could effectively maintain the sensory and texture qualities of watercored apples. Treated with pulsed controlled CO2, the degree of membrane lipid peroxidation of the apples was effectively reduced and the membrane system was well maintained. Meanwhile, the activity of polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) of the apples were inhibited and the browning was reduced. On the whole, pCA with 1% CO2 presented the most significant effects on the quality preservation of watercored apples while higher CO2 showed negative effects on the quality of the samples. Under the condition of pCA with 5% CO2, the endurance of watercored apples was less than 45 days and the internal browning was serious. In conclusion, 2%～3% O2 and pCA with 1% CO2 was the best and most effective in the long-term preservation of watercored apples, and it is beneficial to guide for the preservation of apple fruits.