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Peer-reviewedCC BY 4.0Postharvest Biology and Technology

Influence of post-harvest storage conditions on volatile organic compounds and deterioration markers of Golden Delicious apple puree

  • Hippolyte Mouriot
  • Lucas Suc
  • Valérie Nolleau
  • Fabienne Remize
  • Aurélie Roland
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Abstract

The storage conditions of Golden Delicious (GD) apples influences the aromatic composition of industrially transformed products, here apple puree. The Volatile Organic Compound (VOC) composition reveals positive compounds at high concentrations in purees made from Normal Cold (NC) stored fruits, and loss of positive esters after long term Controlled Atmosphere (CA) storage. In parallel, NC storage conditions revealed an increase of the recently discovered deterioration markers, 1-hydroxyoctan-3-one and octane-1,3-diol. After CA storage, the fungal marker 1-hydroxyoctan-3-one concentration drastically fell to values below LOD, suggesting the impact of CA storage on fungal development. This study also evidenced the evolution of glycosidic bound fraction of octane-1,3-diol over the different storage duration analysed puree samples. Finally, the two deterioration markers and 18 selected VOC were employed to develop a prototype of diagnostic model of storage type for unknown GD apple purees. It showed a clear product segmentation that is relevant with agronomical and storage practices. This model may be helpful to discriminate apple quality for professionals from the apple sector.

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Cite

BibTeXRIS
BibTeX
@article{mouriot2026influence,
  title = {{Influence of post-harvest storage conditions on volatile organic compounds and deterioration markers of Golden Delicious apple puree}},
  author = {Hippolyte Mouriot and Lucas Suc and Valérie Nolleau and Fabienne Remize and Aurélie Roland},
  journal = {Postharvest Biology and Technology},
  year = {2026},
  month = oct,
  doi = {10.1016/j.postharvbio.2026.114278},
  url = {https://hal.inrae.fr/hal-05775264v1},
  note = {CC BY 4.0},
}
RIS
TY  - JOUR
TI  - Influence of post-harvest storage conditions on volatile organic compounds and deterioration markers of Golden Delicious apple puree
AU  - Hippolyte Mouriot
AU  - Lucas Suc
AU  - Valérie Nolleau
AU  - Fabienne Remize
AU  - Aurélie Roland
PY  - 2026
DA  - 2026/10/20
JO  - Postharvest Biology and Technology
DO  - 10.1016/j.postharvbio.2026.114278
UR  - https://hal.inrae.fr/hal-05775264v1
AB  - The storage conditions of Golden Delicious (GD) apples influences the aromatic composition of industrially transformed products, here apple puree. The Volatile Organic Compound (VOC) composition reveals positive compounds at high concentrations in purees made from Normal Cold (NC) stored fruits, and loss of positive esters after long term Controlled Atmosphere (CA) storage. In parallel, NC storage conditions revealed an increase of the recently discovered deterioration markers, 1-hydroxyoctan-3-one and octane-1,3-diol. After CA storage, the fungal marker 1-hydroxyoctan-3-one concentration drastically fell to values below LOD, suggesting the impact of CA storage on fungal development. This study also evidenced the evolution of glycosidic bound fraction of octane-1,3-diol over the different storage duration analysed puree samples. Finally, the two deterioration markers and 18 selected VOC were employed to develop a prototype of diagnostic model of storage type for unknown GD apple purees. It showed a clear product segmentation that is relevant with agronomical and storage practices. This model may be helpful to discriminate apple quality for professionals from the apple sector.
SN  - 0925-5214
SN  - 0925-5214
ER  -