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Volume 6
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10.3390/beverages6040059
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Open AccessArticle

Effect of 1-Methylcyclopropene (1-MCP) and Storage Atmosphere on the Volatile Aroma Composition of Cloudy and Clear Apple Juices

by
Bizuayehu M. Muche
1,
Michael Jordan
2,
Charles F. Forney
2,
R. Alex Speers
1 and
H. P. Vasantha Rupasinghe
3,*
1
Process Engineering and Applied Science, Faculty of Engineering, Dalhousie University, P.O. Box 15000, Halifax, NS B3H 4R2, Canada
2
Agriculture and Agri-Food Canada, Kentville, NS B4N 1J5, Canada
3
Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
*
Author to whom correspondence should be addressed.
Beverages 2020, 6(4), 59; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040059
Received: 12 August 2020 / Revised: 8 September 2020 / Accepted: 27 September 2020 / Published: 30 September 2020
(This article belongs to the Special Issue Fruit Juices: Technology, Chemistry, and Nutrition 2.0)
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Abstract

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 from 1-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. View Full-Text
Keywords: juice processing; volatiles; GC-HS/SPME-MS; postharvest technology; storage; quality juice processing; volatiles; GC-HS/SPME-MS; postharvest technology; storage; quality
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
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MDPI and ACS Style

Muche, B.M.; Jordan, M.; Forney, C.F.; Speers, R.A.; Rupasinghe, H.P.V. Effect of 1-Methylcyclopropene (1-MCP) and Storage Atmosphere on the Volatile Aroma Composition of Cloudy and Clear Apple Juices. Beverages 2020, 6, 59. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040059

AMA Style

Muche BM, Jordan M, Forney CF, Speers RA, Rupasinghe HPV. Effect of 1-Methylcyclopropene (1-MCP) and Storage Atmosphere on the Volatile Aroma Composition of Cloudy and Clear Apple Juices. Beverages. 2020; 6(4):59. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040059

Chicago/Turabian Style

Muche, Bizuayehu M.; Jordan, Michael; Forney, Charles 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" Beverages 6, no. 4: 59. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040059

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