Volatiles: Impacts of Fruit Development, Ethylene, and Storage Environment. Jim Mattheis Tree Fruit Research Laboratory Wenatchee, WA, USA

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1 Volatiles: Impacts of Fruit Development, Ethylene, and Storage Environment Jim Mattheis Tree Fruit Research Laboratory Wenatchee, WA, USA

2 Fruit Quality Appearance Texture Flavor

3 Flavor Aroma (volatiles) Basic Tastes (sweet, sour, bitter, astringent) Mouthfeel

4 Apple Fruit Volatiles >300, aldehydes, alcohols, esters cultivar specific harvest maturity ethylene regulated storage environment

5 Apple Fruit Volatiles Unripe: aldehydes - green, grassy Ripe: esters - fruity, sweet Ester production regulated by ethylene Sensory response varies with compound: concentration doesn t predict aroma

6 Fruit Volatiles alcohol ester Compound Alcohols: ethanol 2-methyl-1-butanol Esters: ethyl acetate 2-methylbutyl acetate ethyl-2-methylbutyrate Odor Threshold 2,000,000 ug L Obenland et al., 2013

7

8 Compounds Contributing to Gala Aroma Compound Descriptor Osme Intensity hexyl acetate gala, ripe, pear 12.3 butyl acetate nail polish methylbutyl acetate solvent 8.6 methyl 2-methylbutyrate sweet fruity 7.4 ethyl 2-methylbutyrate sweet strawberry allylanisole anise, licorice 6.5 pentyl acetate gala 5.8 hexyl 2-methylbutyrate apple, grapefruit 5.7 butyl 2-methylbutyrate fruity, apple 5.6 Plotto et al., 1998

9 Delicious volatile production nl kg -1 h -1 (freshly cut grass) (solvent) August September

10 Delicious volatile compound production ul L -1 nl kg -1 h -1 August September

11 Factors Impacting Volatile Compound Production Maturity at harvest Ethylene inhibition Storage conditions

12 Ester and ethylene production at harvest 100 µg or µl L Gala esters Gala ethylene Delicious esters Delicious ethylene days after full bloom

13 Golden Delicious volatiles after harvest Harvest Song and Bangerth, 1996

14 Golden Delicious volatile and ethylene production Harvest Song and Bangerth, 1996

15 Volatile Production Maturity at harvest: optimum for condition may not be optimum for aroma production

16 Volatile Production Storage impacts: low O 2, high CO 2, longer duration decrease production production is dynamic during ripening

17 Gala ester production after storage 140 µg kg -1 h O 2 /CO 2 % air 1/1 1/3 3/1 3/ days in storage plus 7 days at 20 o C

18 Gala Volatile Production after Storage air months CA low high relative amount

19 Climacteric Fruit Volatile Production Ethylene Inhibition 1-MCP reduces/delays ripening-related volatile production

20 Fuji ester production µg kg -1 h -1 1-MCP days at 20 o C after harvest Fan and Mattheis, 1999

21 Anjou ester production µg kg -1 h -1 1-MCP months in storage Argenta et al, 2003

22 Anjou ester production control 1-MCP 1-MCP + ethylene months in storage plus 7 days at 20 o C low relative amount high Argenta et al, 2003

23 Gala volatile and sensory analysis volatile compound butyl acetate hexyl acetate 2-methylbutylacetate methyl 2-methylbutyrate total esters overall liking (1-9) # and % preferred # and % no preference 1-MCP-RA Control-CA not detected * 39.0* 43.9* 1.96* 203* 1-MCP/CA vrs control CA or new crop Chile: similar preference results 1-MCP-RA Control-CA high volatile production doesn t always = better quality (50%) 20 (11%) (39%) 20 (11%) Marin et al., 2009

24 Honeycrisp Volatile Production After Storage control 1-MCP CA 1-MCP/CA months

25 Volatile Production During storage low temperature, CA impacts near-real time monitoring for disorders, quality

26

27 Scarlet Spur II Red Delicious volatiles during storage % O air days in storage

28 Flavor and Aroma Harvest and storage decisions impact post-storage Low production doesn t always mean poor quality Volatile assessment as a quality management tool

29 Acknowledgements Dave Buchanan Janie Countryman Luiz Argenta Anne Plotto Xuetong Fan

30 Gala ester production after storage O 2 /CO 2 µg kg -1 h -1 % days in storage plus 7 days at 68 o F

31 Gala ester production after storage O 2 /CO 2 µg kg -1 h air 1/1 1/3 3/1 3/3 % days in storage plus 7 days at 20 o C

32 Gala ester production after storage 140 µg kg -1 h O 2 /CO 2 air 1/1 1/3 3/1 3/3 % days in storage plus 7 days at 68 o F

33 Fruit Volatiles Hundreds of compounds Different cultivars different amounts Sensory response varies with compound: odor threshold: high concentration doesn t always contribute to aroma

34 Apple Fruit Volatiles Unripe: aldehydes - green, grassy Ripe: esters - fruity, sweet Ester production regulated by ethylene

35 Honeycrisp ethyl ester production 3.0 µmol kg -1 l air SF 1-MCP CA SF/CA 1-MCP/CA months in storage

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