How Storage Conditions Affect the Shalimar Apple Freshness

Greg Howard
14th April, 2024

How Storage Conditions Affect the Shalimar Apple Freshness

Image Source: Natural Science News, 2024

Key Findings

  • At the Lake of Constance Research Centre, CA storage at 1°C was found to best preserve 'Shalimar' apples' firmness and acidity
  • DCA-CD storage maintained higher levels of aroma compounds, suggesting better overall apple quality
  • The study suggests 1-MCP can enhance apple firmness, but its use depends on the specific storage conditions
Apples are a staple fruit in many diets around the world, prized for their taste, nutritional value, and the convenience of having a fresh fruit that can be stored for extended periods. However, maintaining the quality of apples during storage is a challenge that researchers continue to tackle. A recent study by the Lake of Constance Research Centre for Fruit Cultivation[1] has provided new insights into the best methods to store 'Shalimar' apples, a variety known for its disease resistance. The 'Shalimar' apple is a relatively new cultivar, and like any fresh produce, it is susceptible to quality degradation over time. This study aimed to determine the most effective storage conditions to preserve the quality of these apples. Researchers compared regular atmosphere (RA) storage to more sophisticated controlled atmosphere (CA) and dynamic controlled atmosphere with CO2 Monitoring (DCA-CD) methods, while also considering the effect of a compound called 1-methylcyclopropene (1-MCP). Controlled atmosphere storage is a technique that adjusts the composition of the air surrounding stored fruit to slow down ripening and decay. This method has been shown to be effective in reducing the accumulation of anaerobic metabolism end products, such as ethanol and acetaldehyde, which can affect fruit quality[2]. Dynamic controlled atmosphere storage takes this a step further by continually adjusting the storage environment in response to the fruit's respiration. The researchers monitored several indicators of fruit quality, including firmness, acidity, sugar content, color, and the production of ethylene—a hormone that promotes ripening. They also measured the levels of volatile compounds that contribute to the apples' aroma, an important factor in consumer acceptability. Findings from the study indicated that CA storage at 1°C was particularly effective for long-term preservation of 'Shalimar' apples. This aligns with previous research that found reducing the temperature and controlling the atmosphere could help maintain apple firmness and reduce softening[3]. However, the study also noted that CA might alter the fruit's aroma profile, underscoring the need for a storage method that preserves both the fruit's physical quality and its sensory characteristics. The DCA-CD storage method, which uses CO2 monitoring to adjust the atmosphere dynamically, showed promise in maintaining a higher concentration of volatile aroma compounds, suggesting it could be a better option for preserving the overall eating quality of the apples. This method could potentially integrate well with the use of hexanal and trans-2-hexenal, compounds that have been shown to inhibit microbial growth and enzymatic browning, thereby extending the shelf life of apple slices[4]. 1-MCP, a synthetic compound that blocks ethylene action, was also tested in combination with the various storage methods. The study found that 1-MCP could enhance the firmness of the apples, although its effectiveness varied depending on the storage conditions. This suggests that while 1-MCP has potential benefits, its application needs to be fine-tuned to the specific storage method used. The study utilized principal component analysis (PCA), a statistical tool that helps to identify patterns and relationships between multiple variables. PCA provided a clearer understanding of how different storage conditions affect fruit quality and volatile compounds, aiding in the optimization of storage strategies for 'Shalimar' apples. In conclusion, the research offers valuable guidance for apple storage, indicating that CA at 1°C is effective for preserving 'Shalimar' apples' firmness and acidity over long periods. DCA-CD storage, with its ability to maintain volatile compounds, appears to be a promising approach for keeping apples not only fresh but also flavorful. The integration of 1-MCP shows potential, but its application requires careful consideration of the specific storage conditions. With these findings, the Lake of Constance Research Centre for Fruit Cultivation contributes to the ongoing efforts to extend the shelf life of apples while maintaining their quality, which is crucial for both producers and consumers in the global apple market.

FruitsPlant ScienceAgriculture

References

Main Study

1) Impact of different storage conditions with combined use of ethylene blocker on 'Shalimar' apple variety.

Published 11th April, 2024

https://doi.org/10.1038/s41598-024-57688-6

Related Studies

2) Apple fruit recovery from anoxia under controlled atmosphere storage.

https://doi.org/10.1016/j.foodchem.2021.131152

3) Influence of respiratory quotient dynamic controlled atmosphere (DCA - RQ) and ethanol application on softening of Braeburn apples.

https://doi.org/10.1016/j.foodchem.2019.125346

4) Effects of hexanal, trans-2-hexenal, and storage temperature on shelf life of fresh sliced apples.

Journal: Journal of agricultural and food chemistry, Issue: Vol 48, Issue 6, Jun 2000


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