Physiological responses of fresh,cut apple slices under high CO2 and low O2 partial pressures

Gurbuz Gunes; Christopher B. Watkins; Joseph H. Hotchkiss

doi:10.1016/S0925-5214(01)00083-7

Physiological responses of fresh,cut apple slices under high CO₂ and low O₂ partial pressures

Gurbuz Gunes, Christopher B. Watkins^*, Joseph H. Hotchkiss

^*Corresponding author for this work

Cornell University

Research output: Contribution to journal › Article › peer-review

45 Citations (Scopus)

Abstract

The physiological responses of 'Delicious' apple slices to 0-30 kPa CO₂ at 0-10 kPa O₂ partial pressures at 5°C have been studied. Increasing CO₂ partial pressures from 0 to 30 kPa at 0.5, 1 and 10 kPa O₂ reduced respiration rates and ethylene production of the slices. The inhibitory effect of CO₂ on respiration rate of slices was best explained by an enzyme kinetics model that combined competitive and uncompetitive types of inhibition. Browning increased during storage and was reduced by CO₂ to only a limited extent. CO₂ levels of 15-30 kPa resulted in about a 50% reduction in acetaldehyde, ethanol and ethyl acetate concentrations in tissues under both anaerobic and low-O₂ atmospheres compared with slices kept in CO₂-free atmospheres. Elevated CO₂ might provide a mechanism to reduce accumulation of fermentation products but sensory quality of slices needs be studied before recommending its use.

Original language	English
Pages (from-to)	197-204
Number of pages	8
Journal	Postharvest Biology and Technology
Volume	22
Issue number	3
DOIs	https://doi.org/10.1016/S0925-5214(01)00083-7
Publication status	Published - 2001
Externally published	Yes

Funding

Gurbuz Gunes was supported by a graduate scholarship from the Turkish Government. The research was partially funded by the NY Apple Research and Development Program and the NY Apple Research Association. We thank J.F. Nock for her assistance during this study.

Funders	Funder number
NY Apple Research Association
Turkish Government

Keywords

Browning
Ethanol
Fermentation products
Firmness
Malus domestica Borkh
Respiration

Access to Document

10.1016/S0925-5214(01)00083-7

Cite this

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title = "Physiological responses of fresh,cut apple slices under high CO2 and low O2 partial pressures",

abstract = "The physiological responses of 'Delicious' apple slices to 0-30 kPa CO2 at 0-10 kPa O2 partial pressures at 5°C have been studied. Increasing CO2 partial pressures from 0 to 30 kPa at 0.5, 1 and 10 kPa O2 reduced respiration rates and ethylene production of the slices. The inhibitory effect of CO2 on respiration rate of slices was best explained by an enzyme kinetics model that combined competitive and uncompetitive types of inhibition. Browning increased during storage and was reduced by CO2 to only a limited extent. CO2 levels of 15-30 kPa resulted in about a 50\% reduction in acetaldehyde, ethanol and ethyl acetate concentrations in tissues under both anaerobic and low-O2 atmospheres compared with slices kept in CO2-free atmospheres. Elevated CO2 might provide a mechanism to reduce accumulation of fermentation products but sensory quality of slices needs be studied before recommending its use.",

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AU - Gunes, Gurbuz

AU - Watkins, Christopher B.

AU - Hotchkiss, Joseph H.

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N2 - The physiological responses of 'Delicious' apple slices to 0-30 kPa CO2 at 0-10 kPa O2 partial pressures at 5°C have been studied. Increasing CO2 partial pressures from 0 to 30 kPa at 0.5, 1 and 10 kPa O2 reduced respiration rates and ethylene production of the slices. The inhibitory effect of CO2 on respiration rate of slices was best explained by an enzyme kinetics model that combined competitive and uncompetitive types of inhibition. Browning increased during storage and was reduced by CO2 to only a limited extent. CO2 levels of 15-30 kPa resulted in about a 50% reduction in acetaldehyde, ethanol and ethyl acetate concentrations in tissues under both anaerobic and low-O2 atmospheres compared with slices kept in CO2-free atmospheres. Elevated CO2 might provide a mechanism to reduce accumulation of fermentation products but sensory quality of slices needs be studied before recommending its use.

AB - The physiological responses of 'Delicious' apple slices to 0-30 kPa CO2 at 0-10 kPa O2 partial pressures at 5°C have been studied. Increasing CO2 partial pressures from 0 to 30 kPa at 0.5, 1 and 10 kPa O2 reduced respiration rates and ethylene production of the slices. The inhibitory effect of CO2 on respiration rate of slices was best explained by an enzyme kinetics model that combined competitive and uncompetitive types of inhibition. Browning increased during storage and was reduced by CO2 to only a limited extent. CO2 levels of 15-30 kPa resulted in about a 50% reduction in acetaldehyde, ethanol and ethyl acetate concentrations in tissues under both anaerobic and low-O2 atmospheres compared with slices kept in CO2-free atmospheres. Elevated CO2 might provide a mechanism to reduce accumulation of fermentation products but sensory quality of slices needs be studied before recommending its use.

KW - Browning

KW - Ethanol

KW - Fermentation products

KW - Firmness

KW - Malus domestica Borkh

KW - Respiration

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