Quality and aroma of golden delicious apples at harvest and after storage as influenced by pruning techniques.
Thedy L., Pramotton R., Barrel I., Duverney C.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.58
2004
บทคัดย่อ
Quality and aroma of golden delicious apples at harvest and after storage as influenced by pruning techniques.
Apple fruit quality depends on a number of factors including the type of breeding and consequently the pruning techniques adopted and storage conditions.Controlled atmosphere (CA) can delay fruit ripeness and can reduce volatile emission.The influence of pruning techniques and storage conditions on apple fruit quality and on volatile emission were investigated.The trial was carried out in 2001 in an AostValley orchard (North-West Italy) at 1000 m a.s.l..Two types of pruning techniques were taken into account: fuseau Fougeres and vertical axis to the solaxe.Fruits of Golden Delicious clone B were harvested when the ethylene concentration reached about 0.6 ppm.Fresh and dry weight, soluble solid content, titratable acidity, firmness and volatile compound emission were measured.Fruits were stored in CA (1.8% O2, 2.8% CO2 at 1 °C) and tested in January, March, May and June.Volatioes were extracted in methylene cholride and they were separated and identified with a GC/MS.
Fruits from vertical axis to the solaxe showed better qualitative characteristics.Free volatile compounds of Golden Delicious fruits were classified as norisoprenoids, terpenes, benzene derivatives, esters and aldehydes, aliphatic alcohols and acids.1-Butanol, 1-hexanol, 2-exenal, hexanoic cid, eugenol and 1-butanol-2-methylacetate were largely represented both at harvest and after storage.Total volatile emission was largely influenced by storage period and by the return to normal atmospheric conditions, particularly for fruits from fuseau Fougeres.