Volatile compounds and sensory evaluation of ‘Cripps pink’ apples stored in different atmosphere conditions with and without 1-MCP

The application of controlled atmospheres and ripening-blocking substances to fruits during post-harvest storage have represented important alternatives for preserving fruits in the off-season. On the other hand, the application of these techniques has promoted important changes in the volatile compounds (VC) of several fruits, while their effects on sensorial quality require better elucidation. This work aimed to investigate the effect of storage with static (CA; 1.0 kPa of O2 and 1.0 kPa of CO2) and dynamic (DCA; monitored by respiratory quotient 1.3) controlled atmospheres of 'Cripps pink' apples treated or not with 1-methylcyclopropene (1-MCP; 0.625 µL L-1) on the volatile profile and sensorial quality. The apples were stored at 2 °C, for 9 months, then the CVs were analyzed by GC/MS and their sensory characteristics were investigated by the Preferred Attribute Elicitation test, with 12 tasters, after 7 days of shelf-life at 20 °C in air. CA-1-MCP treatment had the lowest number of main CVs, which are related to the apples key-aroma, such as 2-methylbutyl acetate, hexyl acetate, and ethyl hexanoate. In samples without 1-MCP in DCA, was found the highest concentration of these esters; however, panelists did not report differences between treatments for characteristic apple odor and flavor attributes. This same treatment, however, affected the quality of the apples, making them less juicy, less crunchy and spongier, according to the sensory panel. The concentration of ethyl acetate, a compound characterized by the pineapple aroma, increased significantly (p<0.05) in the samples in DCA-1-MCP, with this treatment also receiving higher scores for the pineapple flavor attribute by the panelists. In this way, it was found that the panelists were able to notice differences between apples stored in different atmospheric conditions and/or with the application of 1-MCP.