Effect of 1-methylcyclopropene (1-MCP) and storage atmosphere on the volatile aroma composition of cloudy and clear apple juices
Muche, B.M., Jordan, M., Forney, C.F., Speers, R.A., Rupasinghe, H.P.V. (2020). Effect of 1-methylcyclopropene (1-MCP) and storage atmosphere on the volatile aroma composition of cloudy and clear apple juices, 6(4), 1-15. http://dx.doi.org/10.3390/beverages6040059
Plain language summary
Apple juice is the second most popular fruit juice in the world. Its continued popularity is dependent on the production of juices with good organoleptic properties including desirable flavour. The flavour quality of apple juice is dependent on may factors including apple variety, harvest maturity, storage conditions and juice processing. In this study, juice made from ‘Honeycrisp’ apples was found to have a higher concentration of aroma volatiles than juice made from ‘McIntosh’ apples. Treatment of fruit with the ripening inhibitor 1-MCP reduced aroma volatiles in juice made from ‘McIntosh’ but not ‘Honeycrisp’ fruit. Juice produced from late harvested fruit stored in air had higher aroma volatile concentrations than juice made from fruit from commercial harvests or stored in low oxygen (CA). Cloudy juice also was found to have more aroma volatiles than clear juice. This study suggest that to produce more flavourful juice, cloudy juice should be produced from apples that were harvested late and stored in air.
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 from1-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.