Journal
FOOD RESEARCH INTERNATIONAL
Volume 140, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2020.109900
Keywords
1-Methylcyclopropene; Cuticle; Ethylene; Malus domestica Borkh
Categories
Funding
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) PQ-2018 [311125/2018-2]
- Universal MCTI/CNPq [1/2016, 428691/2016-1]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) [001, 11/2014]
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The study examined the effects of 1-MCP on the wax composition and metabolism of apples, showing that 1-MCP reduced ethylene production and concentrations of fatty acids and terpenoids, with no significant impact on respiratory quotient. Moreover, 1-MCP application led to greater mass loss in apples stored in dynamic controlled atmosphere.
Apples have a continuous hydrophobic layer that covers the surface of the fruit, which is called the cuticle. The effects of 1-methylcyclopropene (1-MCP) on the cuticular wax layer of apples were reported after cold storage, although the interaction between 1-MCP and dynamic controlled atmosphere (DCA) is not yet known. Therefore, this study aimed to analyze the effects of 1-MCP on the wax composition and metabolism of 'Maxi Gala' apples after storage in a controlled atmosphere (CA) and dynamic controlled atmosphere based on chlorophyll fluorescence (DCA-CF) and respiratory quotient (DCA-RQ; RQ = 1.3 and 1.5). The 1-MCP treatment effectively decreased ethylene production for CA and DCA-CF treatments, while in DCA-RQ treatments produced no effect. The average extracted cuticular wax content of 'Maxi Gala' apples was 16.65 g m(-2) and no differences in storage conditions or 1-MCP application were observed. Alkanes, alcohols, fatty acids, aldehydes, and terpenoids were identified in the chemical composition of the cuticular waxes, being alkanes and fatty acids the predominant ones. Moreover, 1-MCP decreased fatty acid and 10-nonacosanol concentrations in the fruit. Fruit with the 1-MCP application and stored in DCA had lower alpha-farnesene concentrations. The wax compositions of the DCAstored apples with and without 1-MCP were similar. However, 1-MCP treatment resulted in a greater mass loss in fruit stored in DCA.
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