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<p>This study investigated how elevated CO<sub>2</sub> concentrations induce flavor deterioration in garlic scapes under low-oxygen conditions. Prolonged exposure to 20% CO<sub>2</sub> and 3% O<sub>2</sub> induced physiological disorders featuring accelerated flavor component degradation. Electronic nose analysis revealed dynamic volatile changes during 24-day storage: characteristic aromatic and sulfur-containing compounds (key Allium flavor determinants) decreased by 40.2% within 20 days, while fermentation-derived volatiles (alcohols, aldehydes, ketones) increased 2.1 to 10.5-fold, indicating metabolic pathway shifts. GC-MS quantification confirmed CO<sub>2</sub> concentration-dependent metabolic alterations. The Significant compound diallyl disulfide decreased from 77.24% to 46.76%, while fermentation markers accumulated: 4-heptenal (0.73%-0.91%), ethanol (0.78%-8.17%; 10.5-fold increase), and ethyl laurate (undetectable − 0.42%). These findings demonstrate that CO<sub>2</sub> &gt; 17% under low oxygen triggers anaerobic respiration, causing irreversible flavor deterioration through sulfur metabolism inhibition and fermentation volatile accumulation.</p>

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[Aticle Title]: negative impacts of elevated CO2 on quality responses of Garlic scapes kept in low oxygen atmospheres

  • 期刊论文

  • 发表日期：

    2025年10月31日

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  • Junran Chen,
  • Jing Yu,
  • Xingyu Zhu,
  • Yunfeng Hu

摘要

This study investigated how elevated CO2 concentrations induce flavor deterioration in garlic scapes under low-oxygen conditions. Prolonged exposure to 20% CO2 and 3% O2 induced physiological disorders featuring accelerated flavor component degradation. Electronic nose analysis revealed dynamic volatile changes during 24-day storage: characteristic aromatic and sulfur-containing compounds (key Allium flavor determinants) decreased by 40.2% within 20 days, while fermentation-derived volatiles (alcohols, aldehydes, ketones) increased 2.1 to 10.5-fold, indicating metabolic pathway shifts. GC-MS quantification confirmed CO2 concentration-dependent metabolic alterations. The Significant compound diallyl disulfide decreased from 77.24% to 46.76%, while fermentation markers accumulated: 4-heptenal (0.73%-0.91%), ethanol (0.78%-8.17%; 10.5-fold increase), and ethyl laurate (undetectable − 0.42%). These findings demonstrate that CO2 > 17% under low oxygen triggers anaerobic respiration, causing irreversible flavor deterioration through sulfur metabolism inhibition and fermentation volatile accumulation.