Abstract
The effects of 1-methylcyclopropene (1-MCP), storage atmosphere (controlled (CA) or regular (RA)), and juice processing (clear or cloudy) on the volatile aroma compounds from McIntosh and Honeycrisp apples following 4-month storage were studied. All the major esters, aldehydes, and total volatile content from McIntosh juice were significantly affected by the two-way interaction between harvest maturity and 1-MCP treatment (p ≤ 0.01), as well as harvest maturity and storage atmosphere (p ≤ 0.001). In McIntosh juices, a remarkable reduction of all types of esters, aldehydes, most alcohols, and total volatile compounds was found when juices were prepared from 1-MCP-treated apples. In Honeycrisp, significant differences in the level of esters and the total volatile aroma was caused by storage atmosphere and juice processing techniques (p ≤ 0.001), but not by 1-MCP treatment. As compared to clear juices, cloudy juice samples from Honeycrisp had a considerably higher content of total volatiles, esters, and aldehydes.
Highlights
Apple juice is the second most widely consumed fruit juice in the world [1]
This study aimed to determine the effect of 1-MCP treatment, in combination with harvest maturity, storage atmosphere, and juice processing techniques on the content and composition of volatile aroma compounds of cloudy and clear juice produced from McIntosh and Honeycrisp apples
Substantiating our results, esters, aldehydes, and alcohols have been reported as major groups of volatile compounds in juices from different apple cultivars including McIntosh [17], Jonagold [13], Golden Delicious, Red Delicious [18], Holsteiner Cox, Ingrid Marie, and Rajka [19]
Summary
Apple juice is the second most widely consumed fruit juice in the world [1]. The volatile compound composition is responsible for the aroma of apple juice and can be influenced by many factors, including cultivar, harvest maturity, postharvest and storage treatments, and juice processing techniques [3]. The inhibition of fruit ripening associated with 1-MCP treatment could have a deleterious effect on volatile aroma production of climacteric fruits, including apples [4,5,6]. The effect of different postharvest treatments and storage conditions on the volatile composition of fresh apple fruit has been examined [7,8]. The impact of 1-MCP treatment on apple juice volatile aroma composition has not yet been reported. Information about the volatile composition of apple juice from the relatively newer apple cultivars such as Honeycrisp is limited
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