Effect of controlled atmosphere storage on production of volatiles and ethylene from cv. Zaosuli pears

https://doi.org/10.17221/160/2015-HORTSCICitation:Goliáš J., Létal J., Balík J., Kožíšková J. (2016): Effect of controlled atmosphere storage on production of volatiles and ethylene from cv. Zaosuli pears. Hort. Sci. (Prague), 43: 117-125.
download PDF
Harvest-mature fruits of the pear cv. Zaosuli (Pyrus bretschneideri Rehd.) were stored at 1.0–1.5°C under two different experimental atmospheres. The controlled atmosphere (CA) had low oxygen (2.0%) and high CO2 (7%), while the regular atmosphere (RA) had 20.9% O2 and 0.1% CO2. Sixty-four volatile compounds were subsequently detected and quantified by solid phase micro-extraction (SPME) including 1 hydrocarbon, 16 alcohols, 15 aldehydes, 4 ketones, 15 esters, 8 terpenes, 2 lactones and 2 fatty acids. The principal component analysis of data was carried out to assess the effects of these post-harvest storage conditions in comparison to fruit stored in air at room temperature for 5 days. Thirteen compounds were found to be sufficient to differentiate the two different pear treatments, which were followed by subsequent warming to 20°C. The observed differences in the production of volatiles between the start of storage and 40 days later (RA), or 40 days later (CA), are principally due to just four compounds, namely n-hexanol, 2-furaldehyde, cis-geraniol and α-damascenone. Ethylene production is also lower in the CA treatment. The higher concentration of CO2 in the CA treatment causes a rise in respiration rates due to anaerobic respiration.
References:
Argenta Luiz C., Fan Xuetong, Mattheis James P. (2003): Influence of 1-methylcyclopropene on Ripening, Storage Life, and Volatile Production by d'Anjou cv. Pear Fruit. Journal of Agricultural and Food Chemistry, 51, 3858-3864  https://doi.org/10.1021/jf034028g
 
Bower J.H., Biasi W.V., Mitcham E.J. (2003): Effect of ethylene in the storage environment on quality of ‘Bartlett pears’. Postharvest Biology and Technology, 28, 371-379  https://doi.org/10.1016/S0925-5214(02)00210-7
 
Chen J.L., Yan S., Feng Z., Xiao L., Hu X.S. (2006): Changes in the volatile comounds and chemical and physical properties of Yali pear (Pyrus bretschneideri Reld) during storage. Journal of Agricultural and Food Chemistry, 97: 248–255.
 
Chiriboga Maria-Angeles, Schotsmans Wendy C, Larrigaudière Christian, Dupille Eve, Recasens Inmaculada (2011): How to prevent ripening blockage in 1-MCP-treated ‘Conference’ pears. Journal of the Science of Food and Agriculture, 91, 1781-1788  https://doi.org/10.1002/jsfa.4382
 
El-Sharkawy I. (): Isolation and characterization of four ethylene perception elements and their expression during ripening in pears (Pyrus communis L.) with/without cold requirement. Journal of Experimental Botany, 54, 1615-1625  https://doi.org/10.1093/jxb/erg158
 
Gómez Antihus Hernández, Wang Jun, Pereira Annia García (2005): Impulse response of pear fruit and its relation to Magness-Taylor firmness during storage. Postharvest Biology and Technology, 35, 209-215  https://doi.org/10.1016/j.postharvbio.2004.07.006
 
Hiwasa K. (): Ethylene is required for both the initiation and progression of softening in pear (Pyrus communis L.) fruit. Journal of Experimental Botany, 54, 771-779  https://doi.org/10.1093/jxb/erg073
 
Kou Xiaohong, Liu Xiangping, Li Jiangkuo, Xiao Huazhi, Wang Jiehua (2012): Effects of ripening, 1-methylcyclopropene and ultra-high-pressure pasteurisation on the change of volatiles in Chinese pear cultivars. Journal of the Science of Food and Agriculture, 92, 177-183  https://doi.org/10.1002/jsfa.4560
 
JENNINGS WALTER G. (1961): Volatile Esters of Bartlett Pears b. Journal of Food Science, 26, 564-568  https://doi.org/10.1111/j.1365-2621.1961.tb00795.x
 
Li G., Jiah., Li J., Wang Q., Zhang M., Teng Y. (2014a): Emission of volatile esters and transcription of ethylene- and aroma-related genes during ripening of ‘Pingxiangli’ pear fruit (Pyrus ussuriensis Maxim), Scientia Horticulturae, 170: 17–23.
 
Li T. Li X., Tan D., Jiang Z., Wei Y., Li J., Du G., Wang A. (2014b): Distinct expression profiles of ripening related genes in the ‘Nanguo’ pear (Pyrus ussuriensis) fruits. Scientia Horticulturae, 171: 78–82.
 
Liu Xueting, Zhai Rui, Feng Wenting, Zhang Shiwei, Wang Zhigang, Qiu Zonghao, Zhang Junke, Ma Fengwang, Xu Lingfei (2014): Proteomic analysis of ‘Zaosu’ pear (Pyrus bretschneideri Rehd.) and its early-maturing bud sport. Plant Science, 224, 120-135  https://doi.org/10.1016/j.plantsci.2014.04.012
 
Shang Ma Shu, Chen Paul M. (2003): Storage disorder and ripening behavior of ‘Doyenne du Comice’ pears in relation to storage conditions. Postharvest Biology and Technology, 28, 281-294  https://doi.org/10.1016/S0925-5214(02)00179-5
 
Makkumrai Warangkana, Anthon Gordon E., Sivertsen Hanne, Ebeler Susan E., Negre-Zakharov Florence, Barrett Diane M., Mitcham Elizabeth J. (2014): Effect of ethylene and temperature conditioning on sensory attributes and chemical composition of ‘Bartlett’ pears. Postharvest Biology and Technology, 97, 44-61  https://doi.org/10.1016/j.postharvbio.2014.06.001
 
Murayama Hideki, Katsumata Tsutomu, Horiuchi Osamu, Fukushima Tadaaki (2002): Relationship between fruit softening and cell wall polysaccharides in pears after different storage periods. Postharvest Biology and Technology, 26, 15-21  https://doi.org/10.1016/S0925-5214(01)00200-9
 
Pasquariello Maria Silvia, Rega Pietro, Migliozzi Teresa, Capuano Laura Rita, Scortichini Marco, Petriccione Milena (2013): Effect of cold storage and shelf life on physiological and quality traits of early ripening pear cultivars. Scientia Horticulturae, 162, 341-350  https://doi.org/10.1016/j.scienta.2013.08.034
 
Rizzolo Anna, Cambiaghi Paola, Grassi Maurizio, Zerbini Paola Eccher (2005): Influence of 1-Methylcyclopropene and Storage Atmosphere on Changes in Volatile Compounds and Fruit Quality of Conference Pears. Journal of Agricultural and Food Chemistry, 53, 9781-9789  https://doi.org/10.1021/jf051339d
 
Puig L., Varga D.M., Chen P.M., Mielke E.A. (1996): Synchronizing ripening in individual ‘Bartlett’ pears with ethylene. HortTechnology, 6: 24–27.
 
Predieri S., Gatti E. (2009): Effects of cold storage and shelf-life on sensory quality and consumer acceptance of ‘Abate Fetel’ pears. Postharvest Biology and Technology, 51, 342-348  https://doi.org/10.1016/j.postharvbio.2008.09.006
 
Qin Gaihua, Tao Shutian, Cao Yufen, Wu Juyou, Zhang Huping, Huang Wenjiang, Zhang Shaoling (2012): Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC–MS. Food Chemistry, 134, 2367-2382  https://doi.org/10.1016/j.foodchem.2012.04.053
 
Steingass Christof B., Grauwet Tara, Carle Reinhold (2014): Influence of harvest maturity and fruit logistics on pineapple (Ananas comosus [L.] Merr.) volatiles assessed by headspace solid phase microextraction and gas chromatography–mass spectrometry (HS-SPME-GC/MS). Food Chemistry, 150, 382-391  https://doi.org/10.1016/j.foodchem.2013.10.092
 
Suwanagul A., Richardson D.G. (1998): IDENTIFICATION OF HEADSPACE VOLATILE COMPOUNDS FROM DIFFERENT PEAR (PYRUS COMMUNIS L.) VARIETIES. Acta Horticulturae, , 605-624  https://doi.org/10.17660/ActaHortic.1998.475.73
 
Takeoka Gary R., Buttery Ron G., Flath Robert A. (1992): Volatile constituents of Asian pear (Pyrus serotina). Journal of Agricultural and Food Chemistry, 40, 1925-1929  https://doi.org/10.1021/jf00022a040
 
download PDF

© 2020 Czech Academy of Agricultural Sciences