S23 - Session P3 - Sugars and organic acids profile in ‘Shalimar’ apple as affect by storage conditions

Authors: Kartik Khera *, Felix Büchele, Fabio Rodrigo Thewes, Daniel Neuwald

During storage, the acidity is generally reduced due to higher metabolic activities and sugar is increased due to hydrolysis of sugar and breakdown of polysaccharides of the cell wall of apple fruit. The interplay of sugar and acidity determine the overall flavor and hence it is essential to check, if modern storage techniques can affect the concentration of organic acids and different sugars after storage. This experiment was conducted to evaluate the effect of different storage conditions on the sugar composition (Glucose, Fructose, Sucrose, Sorbitol) and organic acids (Citric, Quinic, Malic, Succinic and Fumaric acid) of 'Shalimar' apple variety. The fruit were stored in Regular air [1°C & 3°C], Controlled atmosphere [1°C & 3°C], Dynamic control atmosphere based on carbon dioxide (DCA-CD), as well as in all treatments were combined with and without 1-MCP for 7 months plus 7 days shelf-life. The analysis was conducted using high performance liquid chromatography. Every individual compound was identified by comparison of retention time and quantified by area of standard of each compound. In the study it was found that quinic acid was in higher concentration than Malic acid. Quinic acid is generally found in young apples. The fruit stored in CA and DCA-CD showed no significance difference in the concentration of organic acids. Fructose, Sucrose and sorbitol are not influenced with the change in storage temperature 1°C and 3°C. The results indicate the modern storage techniques can have a positive impact to the maintain the flavor of the fruit after storage. The use of 1-MCP does not affect the concentration of Sucrose, Glucose, and Sorbitol of 'Shalimar' apple variety.