Monday, February 25, 2013 at 12:20pm to 1:10pm
James Mattheis, USDA ARS Tree Fruit Research Laboratory, Wenatchee, WA
Sponsored by Graduate and Professional Student Assembly Finance Commission (GPSAFC) and Society for Horticulture Graduate Students (SoHo).
404 Plant Science and also available via Polycom in A134 Barton Hall, NYSAES, Geneva, N.Y.
Apple Fruit Volatiles: Impacts of Fruit Development, Ethylene, and Storage Environment.
Volatile compounds emitted by apples contribute to aroma and flavor and volatile production reflects fruit physiological status. Volatile production is a dynamic process that is developmentally regulated with changes occurring during fruit maturation and ripening requiring ethylene action. Seasonal differences in volatile production patterns exist that are not simply linked to orchard temperature. A shift in predominant compounds from aldehydes and alcohols to esters occurs as fruit maturation progresses, and quantitative differences among esters during fruit ripening reflect changes in availability of substrate, primarily alcohols. Postharvest treatment with the ethylene action inhibitor 1-methylcyclopropene and/or long-term storage in a low O2, high CO2 controlled atmosphere (CA) alters volatile production with both technologies resulting in reduced ester production. The impacts of these postharvest effects are dependent in part on storage duration after harvest and the CA gas composition. Relationships between fruit edible quality and volatile dynamics will also be discussed.